Nick loves peanut butter. I’m sure we’ve mentioned that a few times by now, but he really does. I had checked out a cookbook from the library a bit ago, and inside was an interesting peanut butter cookie recipe. I liked the thought of it, but totally wanted to make it my own. The result was delicious! These cookies are very peanut buttery and have an amazing texture. I’m pretty sure that’s because of the secret ingredient.
Yup. Weird, huh? Okay, maybe not that weird. I’ve heard lots of things about cakes using mayonnaise, so I shouldn’t be surprised it would work in a cookie. And it did! It makes these cookies incredibly moist and tasty! I hope you give these a whirl. And with no refined sugar or butter, they’re considered healthy, right??
Peanut Butter Chocolate Chip Cookies
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 tsp baking powder
1/4 tsp kosher salt
1/2 canola oil
1/2 peanut butter (non-natural works best)
1/4 cup vegan mayonnaise (I used Hampton Creek)
1/2 cup maple agave blend (you can find it at Trader Joe’s – or use equal amount of either ingredient)
2 tsp pure vanilla extract
1/2 cup vegan dark chocolate chips (I used Enjoy Life Morsels)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flours, baking powder and kosher salt. In a large bowl whisk together remaining ingredients until well blended. Add flour mixture to wet ingredients and mix well with a rubber scraper until a dough forms. Fold in dark chocolate chips. Using a cookie scoop, place rounded scoops onto prepared baking sheet.
Bake for 10 minutes. Let sit on pan for about 2 minutes and then move to a cooling rack to cool completely. Makes about 28 cookies.