For your next dessert, try making these Vegan Peanut Chocolate Cookies. They were chewy and delicious, and dipped in a delicious nondairy chocolate.
Vegan Peanut Butter Cookies
Ingredients:
1/2 cup of vegan butter, softened slightly
1/2 cup of coconut sugar
1/2 cup of of organic sugar
I cup of creamy peanut butter
1/4 cup of unsweetened almond milk
2 Teaspoons of vanilla extract
1 1/4 cup of all-purpose gluten free flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 Teaspoon of Himalayan salt
1 teaspoon of cornstarch
Chocolate Topping:
1 cup of vegan nondairy dark chocolate chips
1 tablespoon of coconut oil
Directions:
-Preheat the oven to 350F.
-Prepare a baking sheet with parchment paper.
-In a large bowl add the vegan butter, peanut butter, organic sugar and coconut sugar. Use an electric handheld mixer to combine ingredients. Then add the vanilla extract and unsweetened almond milk. Combine ingredients.
-Add the gluten-free all purpose flour, baking soda, baking powder, cornstarch and Himalayan salt to the bowl. Mix ingredients together.
Fold in the nondairy chocolate chips.
-Use a cookie scooper and place the dough into balls and transfer to a baking sheet. Bake the cookies for 14- 16 minutes on the middle rack of the oven. Remove the cookies from the oven let them rest on the baking sheet for 5 to 7 minutes to firm up.
-In a double boiler melt 1 cup of nondairy chocolate chips along with 1 tablespoon of coconut oil. Stir until smooth. Dip each cookie into the chocolate then transfer to a baking sheet with parchment paper. Melt additional chocolate as needed. Chill cookies to harden chocolate for 10 minutes. Remove from the refrigerator. Serve and enjoy!
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