Chocolate Chip Peanut Butter Cookies
Submitted by Ellen
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| prep time: 10 minutes | cooking time: 28 minutes | makes approx 30 cookies |
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These cookies are made in vegan heaven I swear!
Im a 16 year old vegan and I love cooking and I found the non-vegan version of this recipe on the back of a packet of brown sugar and I veganised it! It worked!
The vegan margarine I used was Nuttelex, but you could any vegan margarine or soy butter.
Natural peanut butter is WAY better coz it doesn't have anything added.
The flour should be unbleached; you could try wholemeal but the biscuits might be a bit hard?
The vegan choc chips I used were just Nestle Dark Chocolate Bits, which are vegan coz they only have like cocoa and cocoa butter or something like that? Like compound or cooking chocolate? |
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Equipment:
Baking tray x 2
Baking paper
Small saucepan
Large bowl
Sifter
Measuring cups
Measuring spoons
Wooden spoon
Fork
Wire rack
Ingredients
125g vegan margarine
1/4 cup natural peanut butter
1 cup brown sugar
egg substitute equal to one egg
3/4 cup unbleached self raising flour
3/4 cup unbleached plain flour
1/2 cup rolled oats
1 cup vegan choc chips
Directions
1. Preheat oven to 180 degrees celsius. Line two baking trays with baking paper.
2. Combine margarine and peanut butter in a small saucepan over medium heat. Cook, stirring frequently, for 3-4 minutes or until melted and well combined. Transfer to a large bowl and cool 5 minutes.
3. Add brown sugar and egg substitute, mix well. Add combined sifted flours, oats and choc chips. Mix well till combined.
4. Roll tablespoonfulls of mixture into balls, place onto prepared tray and flatten slightly with a fork. Bake 12-14 minutes or until golden and firm to touch. Stand 5 minutes on tray before tranferring to a wire rack to cool. |
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Reviews (add your own)
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| Susan wrote on Monday September 13th, 2004 07:07 AM |
 three soybeans |
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These were so yum! I used a tablespoon of flax seeds and 1/4 cup of soy milk as an egg replacer and it worked very well! I think I made mine too think so they are a bit chewy in the middle but still oh-so-yummy. They're perfect for someone with a sweet tooth such as myself. |
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| Vegan Guy wrote on Monday October 10th, 2005 01:17 PM |
three soybeans |
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Those nestle dark bits have milk protein which is not labeled, you should never use those. Nestle is giving a full refund for those who have brought them without the labeling. |
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| wrote on Friday March 17th, 2006 03:09 PM |
 three and a half soybeans |
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when making these cookies- i used a 1/2 cup pb
and make sure to let the pb and vegan butter cool before adding chocolate chips- otherwise they melt and then there aren't any delicious chocolate chips in the cookies, just chocolate smear..
otherwise very good!
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| tammy wrote on Wednesday November 15th, 2006 09:58 AM |
three and a half soybeans |
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:) I've done the same thing with the same recipe, (and all my non-vegan friends (who i experiment on with my vegan cooking regularly) swear they taste like 'normal' (as opposed to vegan and divine ;) only i don't use nestle choc chips('cos i think Nestle is evil). try finding a local brand you can support that doesn't use animal products (i've found a lot of the cheaper dark chocs don't contain any milk products). Otherwise chopping up a big bar works just as well :) |
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| New Vegan wrote on Sunday October 07th, 2007 06:02 PM |
 four soybeans |
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Hi
This is a fabulous recipe! My biscuits were crispy on the outside and a little chewy on the inside - perfect! I managed to make 48 biscuits in total, and have already eaten more than half :)
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