I have been working on finding more vegan recipes and I can count these cookies as being one of the best! They are a delicious combination of chocolate, peanut butter and maple syrup and are always a hit. Like most other vegan baking recipes I like they are quick to make since there is no butter to sugar to cream together.
I adapted this recipe from one that I found in a great book called Saving Pan. You can find the book on this website. The proceeds benefit chimpanzees. I gave them as Christmas presents and it felt good to purchase something that was giving back to the animals.
I reduced the original recipe by a fourth since I mostly cook for myself and a few friends. I like smaller batches since the cookies will get eaten up more quickly before they have a chance to get stale. I used whole wheat flour but have also made them with gluten free flour with good results.
This Vegan Whole Wheat Gingerbread Cake is another favorite if you are looking for vegan recipes.
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 2 1/2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a large baking sheet with baking parchment.
- In a medium sized bowl stir together the flour, baking soda, salt and cinnamon.
- In a smaller bowl stir together the peanut butter, maple syrup, coconut oil and vanilla.
- Scatter the chocolate chips over the flour mixture. Pour the peanut butter mixture over the flour mixture and stir just until combined.
- Scoop into scant 2 tablespoon sized balls and place on the prepared baking sheet. Press the cookies down slightly. Bake 15 to 18 minutes until lightly browned. Makes 18 cookies.
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