This recipe is adapted from the peanut-butter cookies I made with my mother and brother as a child. I've converted the recipe to be a plant-based, vegan recipe and I replace refined sugar with sweeteners that are gentler on the body. The cookie is pretty high in protein and fiber for a cookie. They are not overly sweet and are an effective way of satiating my sweet tooth without regret. They are sticky and messy to make but worth the effort.
- 1 ¼ cup all-purpose flour
- 4 tablespoons of unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 Cup peanut butter
- ½ cup agave
- ½ cup honey
- ½ cup soy milk
- 2 teaspoons vanilla extract
- ¼ cup chocolate chips
- ¼ cup chopped walnuts
- Preheat oven to 375 degrees. Grease cookie sheet.
- Mix dry ingredients in bowl (flour, cocoa, baking powder, salt)
- Mix liquid ingredients in second bowl (peanut butter, soy milk, agave, honey, vanilla extract)
- Combine liquid and dry ingredients and chocolate chips and walnuts until well blended.
- Hand roll 1-inch balls of dough and place on greased cookie sheet. If dough is too sticky to roll, try refrigerating the dough for 30-60 minutes and or adding equal parts of flour and cocoa to thicken it up. If the dough is crumbly (too dry) add avocado or peanut oil.
- Use a fork to press a grid onto each cookie flattening slightly. Grease fork with avocado or canola oil if needed.
- Bake cookies for 15 minutes at 375 degrees
Allow to cool on rack for 10 minutes