white chocolate chip peanut butter cookies


  • 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


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