- 1/2 cup peanut flour (or peanut butter)
- 1/2 cup Earth Balance (vegan butter)
- 1/4 cup organic cane sugar
- 1/4 packed brown sugar
- 1 tsp vanilla
- 1 tbsp ground flax
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 2/3 cup white chocolate chips
Preheat your oven to 375 degrees. Add the peanut butter to a mixing bowl. Add the Earth Balance and brown and white sugars on top. Cream together over medium-high speed for several minutes, until fluffy and somewhat runny. While the sugar and butter are mixing, add the flour and baking soda to a separate bowl and whisk to combine.
In another tiny bowl, add the tablespoon of ground flax meal along with 3 tbsp water to make a “flax egg” – this is how we bake vegan! Once your butter/sugar mixture is ready, slowly beat in the flax egg and the vanilla, and then little by little add the flour until the mixture becomes a cookie dough. Scrape the sides of the bowl down, and add the chocolate chips. Fold these in with a spatula.
Using a cookie scoop or a big spoon, drop tablespoon-sized dollops of cookie dough evenly across a non-stick sheet pan or baking mat. Bake for ten minutes, or until the edges are golden brown, and remove from the oven. Let cool for a minute or two and then transfer to a cooling rack until they reach room temperature.
Source: The Front Burner