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Nov 17

Chocolate Peanut Butter Cookies

I wanted to share a cookie I prepared recently. It’s super easy, and it stores well. Prep ahead and keep in the fridge until you are ready to bake.

4 1-ounce squares of unsweetened Baker’s chocolate
1/2 cup coconut oil
1/2 cup peanut butter
2 cups sugar
3 eqq equivalents (EnerG or flax work well)
1 tsp. vanilla
3 cups flour
1/4 cup almond milk 
 
In a small saucepan or microwave, melt together the chocolate, coconut oil and peanut butter. Whisk together as you heat until mixture is completely combined.
 
In a stand-up mixer bowl, combine the chocolate mixture and 2 cups sugar. Add in the egg equivalent (I used EnerG egg replacer) and the vanilla, and mix well. Add in the flour. Dough will be crumbly and dry. Add in the milk and mix until the dough is moist. 
 
Divide in half, and put each half onto a large piece off parchment paper. Shape cookie dough into a log, with a diameter of 1 1/2 – 2 inches and roll up tightly in the paper. Fold down the ends and let chill for at least an hour allow the dough to become firm.
 
When ready to bake, preheat over to 350 degrees F. Remove dough just before baking, unroll parchment paper, and cut 1/2 inch slices from the dough. Spread on cookie sheet and bake 10 minutes. Remove from oven and allow to cook at least 15 minutes. Cookies will be soft, with an almost brownie-like consistency.
 
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After chilling for at least an hour, the dough holds its shape well. Remove just before slicing and baking.

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The shape of the cookie depends on the cookie dough log. Rounder logs make for rounder cookies. But they all taste just as yummy!

 

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