Tag Archives: peanut butter

Easy Peanut Butter Cookies

There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!

For an easy and tasty treat I did some searching. I was scouring recipes that were vegan and some that had very few ingredients, when I realized that my needs fell somewhere in between. With a blending of ideas I created these yummy and undemanding cookies.

Until next time, happy baking!

Print Recipe

Easy Peanut Butter Cookies

There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!
Course: Dessert
Cuisine: Vegan
Keyword: Baking, Cookies, High Altitude, Peanut Butter, Recipe
Servings: 22 cookies
Author: The Decadent Vegan Baker

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup firmly packed organic light brown sugar
  • ½ cup organic granulated sugar
  • 3 ounces almond milk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 350F. Line two sheet pans with parchment paper.
  • Place the peanut butter and both sugars in a large bowl. Mix until creamy. Stir in the milk and vanilla.
  • Add the flour, baking soda, and salt and stir to combine. The dough is stiff, so use a sturdy spoon or your hands to mix it up. (Sadly, I broke my spoon stirring the dough and ended up using my hands).
  • Scoop walnut-sized balls of dough onto the prepared sheet pans, spacing the cookies 2-inches apart. Use the back of a fork to press a crosshatch pattern onto the tops of the cookies. If you find the fork sticking to the cookies, then dip it into granulated sugar before pressing it into a cookie. You can also sprinkle extra sugar on top of each cookie before baking.
  • Bake for 11 to 13 minutes, until the top and edges are just set. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  • Store in an airtight container at room temperature for up to 5 days. Makes 20-24 cookies.

Peanut Butter Mousse Pie in a Chocolate Crust

peanut butter mousse pie
peanut butter mousse pie in a chocolate crust

Ah, peanut butter and chocolate. What a perfect combination. But do you know how to make perfect even more wonderful? Make the peanut butter and chocolate into a light and fluffy pie.

I’ve made chocolate and peanut butter pies in the past, but the combination of ingredients can be a little dense. Recipes for fluffy pies caught my eye, but I couldn’t replicate the flavor combination in a vegan version. That is, I couldn’t until I tried Country Crock Plant Cream. It’s easy to work with and makes gorgeous fluff. No one is paying me to say this, I am just glad this product was invented with the vegan baker in mind.

The creators at Cooks Country have my trust, so I chose their pie recipe to transform into a vegan one. To up the ante I made the dessert more allergy-friendly by using gluten-free cookies in the crust. (Sometimes I am an overachiever). Plant Cream took the place of heavy cream and vegan cream cheese and butter were used as well. The result was a beautiful, light, and, yes, fluffy pie.

Peanut Butter Mousse Pie in a Chocolate Crust adapted from Cooks Country

vegan butter, for greasing the pie plate
roughly 6.5 ounces chocolate chocolate chip cookies (I used one box of Enjoy Life Double Chocolate Cookies)
3 tablespoons cocoa powder
3 tablespoons vegan butter, slightly cooled
2 tablespoons roasted, unsalted peanuts
3/4 cup + 2 tablespoons organic powdered sugar, sifted
3/4 cup peanut butter (creamy is best)
6 ounces vegan cream cheese, softened
1 3/4 cups Country Crock Plant Cream, divided
1 teaspoon vanilla extract
vegan chocolate candies, for decoration

Preheat oven to 325F with oven rack in the middle position. Grease a 9-inch pie plate and set aside.

Break cookies into 1-inch pieces. Place them in a food processor and pulse until they are finely ground. Add cocoa powder and melted butter and pulse until combined, about 8 pulses. Transfer this mixture to the prepared pie plate. Press the crumbs into the bottom and up the sides of the plate using the bottom of a measuring cup. Bake for 15 minutes, or until the crust is fragrant and set. Let the cooked crust cool completely on a wire rack, for about 30 minutes. When the crust has cooled, spread the peanuts evenly across the bottom of the crust.

Using a stand mixer fitted with the whisk attachment, mix 3/4 cup powdered sugar, peanut butter, cream cheese, and 3 tablespoons plant cream on low speed until combined, for 1 minute. Increase speed to medium-high and whip until fluffy, about 2 minutes. Transfer this mixture to a large bowl and set aside.

Wipe out the mixer bowl with a paper towel. Add 3/4 cup plant cream to mixer bowl and whip on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Gently fold whipped cream into the peanut butter mixture in two additions until no white streaks remain. Spoon the filling into the crust over top of the peanuts. Spread the filling in an even layer.

In the now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons powdered sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Decorate with candies.

Until next time, happy baking!

Peanut Butter Tart with Vegan Meringue Topping

peanut butter tart with vegan meringue
peanut butter tart with vegan meringue

About two years ago I discovered that I really enjoy making tarts. Not having made one for a year, a tart craving struck me. I was long overdue for baking a new tart.

Peanut butter and chocolate make a delicious combination, so with those tastes in mind for my tart I headed to the kitchen. I made a chocolate cookie crust then filled it with peanut butter mousse and added a dollop of whipped meringue. My favorite taster took one look and said, “Pie!”

While I appreciated his enthusiasm, I had to correct him and tell him it was a tart. He took a bite and said, “Peanut butter pie.” Seeing as tomorrow is Pi Day (3.14 or March 14), I conceded. So, I guess I made a pie (tart) for Pi Day.

Peanut Butter Tart with Vegan Meringue Topping

Chocolate Cookie Crust (adapted from Mini Chocolate Mousse Cakes for Mother’s Day)
20 vanilla cream filled chocolate wafer cookies (such as Oreos)
4 tablespoons vegan butter or margarine, melted
Vanilla Pastry Cream (from Pear-Raspberry Tart with Vanilla Pastry Cream)
1 cup raw cashews, soaked for 3-4 hours then drained
3 ounces almond milk
1 ounce agave syrup
1 teaspoon vanilla extract
pinch of sea salt
Vegan Meringue (from Star-Spangled Berry Parfait)
1/2 cup unsalted chickpea liquid, previously reduced and chilled *
1/2 tsp cream of tartar
2 ounces caster sugar
1 teaspoon non-alcoholic vanilla extract
1/2 teaspoon fresh lemon juice
Peanut Butter Filling
1.25 cups smooth peanut butter
1 tablespoon unsweetened almond milk
1/2 cup vegan powdered sugar, sifted
1 teaspoon non-alcoholic vanilla extract
3/4 cup vanilla pastry cream (a portion of the recipe above)
3/4 cup vegan meringue (a portion of the recipe above)
Garnish
shaved chocolate

Chocolate cookie crust: Preheat oven to 350F. Place the cookies in a food processor and process until they are fine crumbs. Drizzle in the melted butter and process until the mixture is like moist sand, up to 1 minute. Press the mixture into a 4” x 14” tart pan. Tamp the mixture down using the bottom of a small glass. Place the pan in the refrigerator for 10 minutes. After it has chilled, bake the crust for 12 to 15 minutes. Let cool on a wire rack.

Vanilla pastry cream: Place the cashews, milk, agave, vanilla, and salt in a high speed blender. Process on high until very smooth, scraping down the sides of the jar as needed. Place in the refrigerator until you are ready to make the peanut butter filling. The leftovers will keep in the refrigerator for a week in an airtight container.

Vegan meringue: Place the chickpea liquid and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture on low speed until the cream of tartar is incorporated and the liquid is semi-opaque. You may need to stop the mixer and stir the contents at the bottom a few times to get it fully mixed. Increase the speed to high and beat for an additional minute, or until opaque.

Reduce the speed to low and begin adding the sugar 1 tablespoon at a time. After the first addition, raise the speed to high, beating for 1 minute after each addition. After all of the sugar has been added, continue to beat for 10 minutes on high speed, scraping down the sides of the bowl with a spatula once or twice. The meringue should be stiff, white, and glossy. If not, keep beating until it is.

Reduce the speed to medium and slowly add vanilla and lemon juice. Immediately raise the speed to high and beat for another 3 minutes, or until the meringue is stiff, white, and glossy and resembles marshmallow fluff.

* Heat the chickpea liquid on the stove to reduce it by 1/3, then chill it before making the meringue. It should be thick and resemble egg whites.

vegan meringue
luscious vegan meringue

Peanut butter filling: Put the peanut butter, milk, powdered sugar, and vanilla in a bowl and beat with a spoon until smooth. Add the pastry cream and mix until combined. Carefully fold 1/4 cup vegan meringue into the peanut butter mixture. Once blended, add the remaining 1/2 cup vegan meringue and gently fold in until just combined.

To assemble: Spoon the peanut butter filling into the cooled chocolate cookie crust. Garnish with dollops of vegan meringue and sprinkles of shaved chocolate.

Until next time, happy baking!

Peanut Butter and Chocolate Cookie Sandwiches

peanut butter chocolate cookie sandwich
peanut butter chocolate cookie sandwich

Gluten-free baking is scientific, with lots of math involved. When attempted at high altitude it also involves laborious recipe testing. Okay, that kinda sounds fun to me but it is not something I usually attempt. I start with tried-and-true gluten-free recipes and tweak then just a bit to compensate for altitude. Not today. Today I threw caution to the wind and made every type of substitution possible … all at once … with fingers crossed. Luckily I was successful.

The massive changes I made were based on science, so that dialed down the luck factor. I started with a gluten-free cookie recipe from Bob’s Red Mill then used America’s Test Kitchen cookbooks as a reference for substitutions. I didn’t have all of the flours listed in the recipe so, armed with knowledge from the Test Kitchen, I made swaps based on what was in my cupboard. I added aquafaba and soy milk powder for enhanced vegan structure, as well as guar gum. Granulated sugars were used instead of liquid sweetener so the cookies wouldn’t be too mushy. The last step was to sandwich my cookies with a rich chocolate filling, because life can always be more decadent.

Peanut Butter and Chocolate Cookie Sandwiches loosely based on a recipe from Bob’s Red Mill Everyday Gluten-Free Cookbook

for the cookies:
1/2 cup teff flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/3 cup potato starch
1 teaspoon soy milk powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon guar gum
1/2 cup + 2 TBS creamy peanut butter, salted but unsweetened
1/2 cup vegan sugar
1/2 cup vegan light brown sugar
1/2 cup neutral-tasting vegetable oil
1 tablespoon aquafaba
3 tablespoons non-dairy milk
for the chocolate filling:
1/3 cup vegan margarine
3 cups vegan powdered sugar
1/2 cup cocoa powder
1/2 teaspoon vanilla extract
1-3 tablespoons non-dairy milk

For the cookies: Whisk the flours, starches, milk powder, baking soda, salt, and guar gum together in a medium bowl. In a large bowl, whisk together the peanut butter, sugars, oil, aquafaba, and 3 tablespoons milk. Add the dry ingredients to the wet ingredients and stir to combine. Cover the dough bowl with plastic wrap and put aside for 30 minutes to rest.

Meanwhile, line two large baking sheets with parchment paper. Place oven racks in the upper-middle and lower-middle positions, and heat the oven to 350F.

When the 30 minutes rest time has passed, scoop out small balls of cookie dough, 2-3 teaspoons in size, and place them about 2 inches apart on the baking sheets. (The dough will be moist and slightly sticky.) Flatten the dough balls with the palm of your hand.

Bake the cookies until golden brown and firm, 14-16 minutes, rotating the cookie sheets halfway through baking time. Let the cookies cool on the sheets for five minutes, then remove to wire racks to fully cool. Repeat with remaining cookie dough.

For the filling: Place the margarine in the bowl of a stand mixer and beat on medium speed for 1 minute. Add the powdered sugar, cacao powder, and vanilla and beat for another minute. Keep beating, adding milk as needed, until the filling is light and fluffy. Fill a pastry bag with the filling.

To assemble the cookie sandwiches: Place half of the cookies upside down on a tray. Pipe filling onto the center of each cookie. Top each with a remaining cookie, pressing down gently until the filling spreads to the edges. Store assembled cookies in an airtight container for up to 3 days.

Until next time, happy baking!

Strawberry Covered Chocolates and Sweetheart Peanut Butter Cups

Strawberry Covered Chocolates and Peanut Butter Cups

Strawberry Covered Chocolates and Peanut Butter Cups

Valentine’s Day is coming up so I thought I’d have some fun making chocolates. For simplicity I went with a rolled variety, where the forming tool is your hands, and a version made in silicon molds, where chocolate tempering is not required.

The first recipe, that I like to call Strawberry Covered Chocolates, is a riff on a truffle from Dr. Gregor’s cookbook. I had coconut sugar in my cupboard, so I used that, but know that this healthy treat originally called for date sugar. To enhance the truffles’ Valentine’s Day status, I rolled the candies in strawberry powder. If you can’t find that in your market, see if you can find freeze dried strawberries. You can run them through a coffee grinder and – presto – strawberry powder.

My other chocolate candy choice is an old favorite that I make. I can’t remember how the recipe evolved but I use as few ingredients as possible to get the boldest flavor. You will find that they are true to the peanut butter and chocolate tastes without any unnecessary fillers.

Today I offer you two recipes, in the name of love and chocolate. Show love to yourself and others with these decadent vegan candies.

Strawberry Covered Chocolates based on Almond-Chocolate Truffles from “The How Not To Die Cookbook” by Michael Greger, M.D. and Gene Stone

1/3 cup chopped and pitted soft dates *
1/3 cup raw cashews soaked in hot water for 3 hours and then drained
3 tablespoons almond butter
1/2 cup unsweetened cocoa powder
1/4 cup coconut sugar
1 tsp vanilla extract
Strawberry powder, for coating

Combine dates and cashews in a food processor and process to a paste. Add almond butter and process to combine. Add cocoa powder, coconut sugar, vanilla, and 1 teaspoon of water. Pulse until well combined.

Pinch a piece of the mixture between your fingers to see whether it holds together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls. (The amount of water added can depend on the amount of moisture in your dates.) If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time. The mixture should be slightly glossy.

Use your hands to shape and roll a small amount of the mixture into a ball and transfer to a plate. Repeat until all of the mixture has been formed into about 24 balls. Put the plate in the fridge for 10 minutes for the balls to dry out a bit.

rolling and dipping chocolates

rolling and dipping chocolates

Place the strawberry powder in a shallow bowl. Roll the chocolates in the powder until they’re coated, patting off the excess powder. Transfer the candies to a plate and refrigerate until firm.

* If your dates are not soft, soak them in hot water for 20 minutes. Drain and pat dry before using.

 

Sweetheart Peanut Butter Cups

3/4 cup creamy peanut butter
2 TBS coconut palm syrup (you can use agave syrup instead)
1/2 tsp vanilla extract
9 ounces bittersweet chocolate (at least 65% cocoa), chopped

In a bowl, mix peanut butter with coconut palm syrup and vanilla until smooth. Cover with plastic wrap and place in the fridge to chill.

Melt chocolate in the top of a double boiler, stirring frequently until smooth. Remove from heat. With a pastry brush, apply a generous layer of chocolate inside each cup of a silicon mold. The chocolate cups should be sturdy enough to hold the filling, so coat the bottom and sides but don’t fill them to the top. Place the mold in the fridge for 30 minutes so the chocolate hardens.

coating silicon mold with chocolate

coating silicon mold with chocolate

Reheat remaining chocolate until smooth. Spoon about 1/2 TBS peanut butter filling into each chocolate cup. With a clean spoon, quickly spoon remaining melted chocolate over the filling to cover. Refrigerate until chocolate hardens, for 20 minutes. Unmold hardened chocolates.

Happy non-baking!

DIY Protein Bar

Protein Bar

DIY Protein Bar

Have you ever thought about making your own protein bars? My athletic husband, having tried and complained about many pre-packaged bars, inspired me to look into how to make them. After doing research I realized that I don’t have to experiment, thanks to Creation Nation’s Protein Bar Mixes. I discovered them at Natural Products Expo West and thought that the DIY homemade bar idea was brilliant.

The mix is vegan and requires no baking, so it made my job easy. But, being a decadent dessert maker, I had to take it up a notch. I made a peanut butter frosting for the PB & Jelly Get In My Belly bars that took them from tasty to mmmmm tasty. I melted some creamy peanut butter on the stove to make it stirrable. After I removed it from the heat, I stirred in a little vegan powdered sugar and almond milk. The frosting was then drizzled onto the refrigerated bars. I was winging it so I didn’t measure any ingredients, so feel free to add as much or as little to get your desired taste.

The bars themselves are customizable, too, depending on how sweet you want to make them. It also offers add-in choices so you can use what you have on hand. I added almond milk and agave sweetener to the packaged mix. I made them a bit less sweet so my peanut butter frosting didn’t take them over the top. It was nice to use a mix and have a fun treat (or simple breakfast) ready in a flash.

Protein Bar Ingredients

Protein Bar Ingredients

Until next time, happy non-baking!

Peanut Butter Chocolate Pi Day Pie

Peanut Butter Chocolate Pi Day Pie

Peanut Butter Chocolate Pi Day Pie

Pi Day, celebrated on March 14th (3/14), is upon us. And, because I like math and puns, I am making Pie. If you read my Pi Day post last year, you know that I’m not a fan of traditional pie crust. So, I searched for a different type of pie recipe. The one I found sounded too good to pass up because it highlighted peanut butter and chocolate.

This unbaked pie didn’t need any high altitude tricks, and it was vegan so it didn’t require any of those conversions. My additional of milk did make it easier to blend and pour into the pie shell. I may have taken the easy route, but, c’mon – chocolate and peanut butter … in a pie. So here is a simple, albeit time-consuming in the fridge, pie recipe to help you celebrate Pi Day.

Peanut Butter Chocolate Pi Day Pie based on Velvety Chocolate Peanut Butter Pie
for the Crust
10 graham cracker sheets
5 TBS melted coconut oil
for the Filling
2 cups vegan chocolate chips
1.25 cups smooth peanut butter
1/4 cup almond milk
12 oz silken tofu
banana slices for decoration
Pulse graham crackers in a food processor until they are completely ground up. In a bowl, combine ground graham crackers with melted coconut oil and stir well. Pour mixture into an 8” pie pan and firmly press the crust onto the bottom and sides of pan. Chill in the refrigerator for 2 hours. Meanwhile, melt chocolate chips in a double boiler. Combine melted chocolate, peanut butter, milk, and tofu in the bowl of a stand mixer and blend until smooth. Pour filling into crust and decorate with banana slices. Chill for 4 hours before serving.

Until next time, happy un-baking!

Peanut Butter Jam Mookies

peanut butter jam mookiesSometimes when I am searching for a baking recipe, I base it solely on an ingredient in my arsenal. I recently got Coconut Sugar from Navitas Naturals so that became my inspiration for this week. Upon scouring my cookbook collection, I found a cookie recipe that suggested coconut sugar as a swap for dark brown sugar.

The recipe was already vegan so that part was accomplished. For altitude I had but to slightly reduce the amount of sugar and oil. I also chose to add jam on top to complement the peanut butter flavor. What I discovered after they baked was that they rose quite more than expected, especially as they were baked at high altitude. The cookbook describes them as a cookie, but I am inclined to see them as a marriage between a cookie and a muffin. That brings me to my new breakfast creation – the muffin-cookie, or mookie.

Peanut Butter Jam Mookies based on Crunchy Nutty Peanut Butter Hemp Cookies
1/2 cup smooth peanut butter
scant 1/3 cup refined coconut oil, softened
1/2 cup Navitas Naturals coconut sugar
1/4 cup organic sugar
1/2 cup almond milk
2 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup plain hemp protein powder
3/4 tsp salt
several TBS jam
Preheat oven to 350F and lightly oil a standard muffin tin. In a stand mixer, beat together peanut butter, coconut oil, sugars, milk, and vanilla until smooth. In a bowl, whisk together oats, flours, protein powder, and salt. Mix dry ingredients into wet ingredients with a spatula. Fill muffin cups 2/3 full. Use a spoon to make an indent in the top of each and put jam in the indents. Bake for 14-17 minutes, or until firm. Remove from oven and cool on a wire rack in the muffin tin. Store in a loosely covered container. Makes 12 hearty mookies.

Until next time, happy baking!

PB & J Breakfast Cookies

PB & J thumbprint cookieDuring any given day I collect a handful of recipes. They cover baking, main dishes, salads, beverages, and the like. Besides the 100 or so cookbooks I have, I must have thousands of recipes on my computer. I may have an addiction. But, when I am looking for ideas for a new creation I can always find something. Take today’s recipe – it’s an unusual cookie recipe as it contains no flour or leaveners. But for a quick breakfast cookie or snack, it works great.

I changed the original recipe to account for dryness at altitude by adding milk. Then I decided that it needed a little more depth of flavor. I included a bit of brown sugar, and also used peanut butter with the jam. So, with a few ingredients I usually have on hand, I created an easy homage to a thumbprint cookie that’s gluten-free, too. A winning combination.

PB & J Breakfast Cookies based on a Truth Bars recipe
2 ripe bananas
1 cup unsweetened applesauce
1 tsp vanilla extract
1.5 tsp non-dairy milk
1 tsp cinnamon
1 tsp brown sugar
2 cups rolled oats
Peanut butter
Jam
Preheat oven to 350F. Mash bananas in a bowl. Mix in applesauce, vanilla, milk, cinnamon, and brown sugar. Stir in oats and let sit for 5 minutes so oats can soften.
Prepare a cookie sheet with parchment paper. Drop dough onto sheet and flatten cookies into rounds, making about 18 cookies. Use the back of a spoon to create an indent and fill with a small amount of peanut butter with jam on top. Bake 18-20 minutes or until golden. Remove from oven. Cool before storing in airtight container for 1 week.

Until next time, happy baking!

Peanut Butter Oatmeal Chocolate Chip Cookies

peanut butter oatmeal chocolate chip cookie

peanut butter oatmeal chocolate chip cookie

What happens when you combine peanut butter cookies with oatmeal and chocolate chips? You get perfection. My choice for this cookie was simply pure decadence. And the fact that my husband said I hadn’t baked cookies in awhile (hint, hint).

Originally I was lazy and tried this as a non-gluten free cookie. They were so good that my husband ate 10 of them instantly. (He did say he was cookie-deficient.) When those were gone, two days later, I tried them again as gluten-free. I adapted them for high altitude by adding milk to the recipe, and the oats were ground slightly to make a more cohesive dough. I also switched out the oat flour and shredded coconut for a gluten free flour blend that a friend had given me for experimentation (again – hint, hint).

The results on the second round? Deliciousness.

Peanut Butter Oatmeal Chocolate Chip Cookies adapted from the Beaming Baker
1 cup gluten free rolled oats
1 1/4 cup gluten free flour blend
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup peanut butter (made from peanuts only and no additives)
1/4 cup coconut oil, melted
1/2 cup organic brown sugar
1/4 cup maple syrup
2 flax eggs (2 TBS ground flax + 6 TBS warm water, whisked together, set aside for 5 minutes)
1 1/2 TBS almond milk
1 tsp vanilla extract
3/4 cup vegan chocolate chips
Preheat oven to 350°F with rack in top third of oven. Line 2 cookie sheets with parchment paper. Put oats into a food processor and grind them slightly. In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon and salt. In a large bowl, use a rubber spatula to mix together peanut butter, oil, brown sugar, maple syrup, flax eggs, milk and vanilla. Add dry mixture to wet mixture. Using a rubber spatula, fold into a dough. Fold in chocolate chips.
Scoop 2 tablespoon-sized cookie dough balls onto cookie sheet, spaced evenly apart. Flatten slightly – these cookies won’t spread much. Bake each baking sheet individually for 13-15 minutes. Carefully slide parchment paper with cookies off baking sheet onto a cooling rack. Allow to cool. Store in an airtight container for 1-2 weeks. Makes 24 cookies.

Until next time, happy baking!