Amazing Vegan Peanut Butter Chocolate Chip Cookies

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 89.7
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Amazing Vegan Peanut Butter Chocolate Chip Cookies calories by ingredient


Introduction

To make these truly vegan, make sure you use vegan margarine (Land O Lakes Unsalted or Earth Balance) and vegan chocolate chips (the tracker had no vegan choices but the cheapest and most delicious is Kirkland brand from Costco) To make these truly vegan, make sure you use vegan margarine (Land O Lakes Unsalted or Earth Balance) and vegan chocolate chips (the tracker had no vegan choices but the cheapest and most delicious is Kirkland brand from Costco)
Number of Servings: 48

Ingredients

    0.50 tsp Salt
    1 tsp Vanilla Extract
    3 fl oz Water, tap
    1 tsp Baking Soda
    1.50 cup Granulated Sugar
    8 serving Land O Lakes, Margarine, Stick, 1 Tbsp
    1 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
    2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
    8 tbsp Skippy Natural Creamy Peanut Butter
    1.25 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour
    2 tbsp Bob's Red Mill All Natural Egg Replacer (100% vegetarian), 1 serving = 1 tbsp
    13 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
    8 tbsp Hershey’s Special Dark Chocolate Chips

Tips

Add chopped walnuts or pecans if you like a nutty chocolate chip cookie. If you prefer or don't have them, you can drop the chia and flax and just use 1.5 c of flour. No one believes these are vegan when I bring them to potlucks. They disappear instantly.


Directions

Cream the butter with the peanut butter, add the dry egg replacer and mix until smooth. Add in the water, vanilla, sugar, baking soda and salt, and mix until smooth. Next add in oatmeal, chia and flaxseed and flour and mix until smooth. Pop in the chocolate chips and stir to blend evenly.

Drop by teaspoons onto cookie sheets and bake about 8-10 minutes at 350 degrees

Serving Size: Makes 48

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