Yay! It’s the Food Blogger Cookie Swap recipe day! I love being a part of this every year. It’s so fun for me to bake for other people, and it’s fun to receive cookies, too! It’s always a pleasure to help support Cookies for Kids Cancer, and Oxo and Dixie Crystals always treat us bloggers so well! This year Oxo sent this great nesting measuring cup set, and Dixie Crystals sent a Silpat sheet for baking. Awesome! These definitely make my cookie baking more fun. 🙂
This year was a bit crazy with shipping – sometimes it’s tough to be at the mercy of the USPS! The cookies I sent out were picked up on a Monday and then sat in a local facility for 3 days. Even though I’d paid for priority 2-day shipping! But they finally all made them to their intended recipients, so that’s always a good thing! My cookies were staggered out a bit, which was great, but one got stuck at the post office and I had to go and pick it up. Doesn’t USPS know how important cookies are?! 😉
The first cookies we received were from Kristen at Dinner for Two Blog. She made Chai Snickerdoodle cookies. They made it without much breakage, and they were crisp and you could really taste the chai in them! These would be great with coffee or tea – but we didn’t make it that far, haha!
The second batch was from Kristina from Cucina Kristina. She had made Lemon Lavender Shortbread Cookies. The post office was not so nice to these, as they didn’t all arrive in once piece, but I was able to save a few to nibble on! They were crisp, buttery, and you could really taste the lavender!
The batch I picked up at the post office were from Abby at The Frosted Vegan. She sent Maple Ginger Cookies with Dark Chocolate. These were still nice and soft, and had a great dark chocolate flavor with a good hit of ginger.
It’s funny how my recipe came about. I wanted to make a vegan recipe gluten-free, and when I was testing the recipe, I swapped out the flours with no problem, but apparently forgot to add the brown sugar (although I didn’t know it at the time), so the cookies were buttery and crisper than usual. Not hard and crispy, mind you, just a more shortbread-like texture. The cookies were tested on vegans, non-vegans, and those were both gluten-free and not gluten-free. They were enjoyed by all, so I knew that they were a winner. When I went back to the recipe to bake the cookies for the swap, that was when I realized that I had forgotten the brown sugar the first time, but I missed it the second time, too! I even typed it in the recipe I sent to my cookie matches, so I guess now they’ll know that they can make these cookies TWO ways! How I missed it twice is beyond me, but the result was still a delicious and tasty cookie! And really? How can anything with Justin’s peanut butter cups be bad?!
Shortbread Chocolate Chip Peanut Butter Cup Cookies
(recipe adapted from Sticky Fingers’ Sweets by Doron Petersan)
3/4 cup earth balance buttery sticks, softened
1 cup + 1 1/2 T (7.68 oz) evaporated cane juice
*(1 cup (7.7 oz) lightly packed brown sugar)*
2 tsp pure vanilla extract
1/3 cup unsweetened coconut milk (from the carton, not the can)
1/3 cup refined coconut oil, melted and cooled
3 1/4 cups + 2 1/2 T (1 pound, 1.25 oz) gluten-free all-purpose flour (I used Namaste brand, but Bob’s Red Mill 1-for-1 Baking Flour would be a great choice, too)
1/3 cup (1.9 oz) brown rice flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp kosher salt
3/4 cup vegan mini chocolate chips (I used Enjoy Life brand)
1 bag (4.7 oz) Justin’s dark chocolate mini peanut butter cups, chopped
Preheat oven to 350.
Line 2 baking sheets with parchment paper (or silpat mats) and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine earth balance, sugar, and vanilla until light and fluffy, scraping down the sides as needed.
In a glass measuring cup, whisk together coconut milk and coconut oil. Slowly add mixture to the sugar mixture and mix to combine.
In a large bowl, sift together flours, baking powder, baking soda, and kosher salt. Add to the sugar mixture and mix until a dough forms. If the dough seems too dry, add 1 T of coconut milk at a time until the dough is your desired consistency. Add chocolate chips and chopped peanut butter cups, and mix to combine.
Using a cookie scoop, scoop onto prepared baking sheets. Leave about 2 to 3 inches between each cookie and gently flatten with your fingertips.
Bake for 9 minutes, or until the edges just start to brown. (these will be pale cookies, so be careful not to overbake!) Let cool on baking sheets about 5 minutes before transferring to a cooling rack to cool completely.
Makes 3 1/2 dozen small cookies. Store in an airtight container for 2 to 3 days. These freeze very well, too!
*add brown sugar and try a new recipe, ha!
I love being a part of the cookie swap every year. It has it’s challenges, as everything does, but it’s always so fun to share cookies and a love for baking. Happy Cookie Swap!