Easy And Delicious Vegan Peanut Butter Chocolate Cookies With Ic Recipes

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EASY AND DELICIOUS VEGAN PEANUT BUTTER CHOCOLATE COOKIES WITH IC

Yummy flavors are combined in this delicious recipe. These sure to be a hit cookies will be gone before you know it!

Provided by pumpkinashley

Categories     Dessert

Time 23m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12



Easy and Delicious Vegan Peanut Butter Chocolate Cookies With Ic image

Steps:

  • Preheat oven to 350 degrees.
  • In small bowl, combine flour, salt, 2 1/2 tablespoons of cocoa powder and baking soda.
  • In a separate bowl, cream margarine and sugar.
  • Add vanilla and water.
  • Gradually beat in the dry ingredient mixture.
  • By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.
  • When the cookies are cooled, microwave the peanut butter in a small bowl for about 30 seconds or until it turns into a liquid form.
  • Add cinnamon and cocoa powder to the peanut butter liquid and transfer the mixture into an icing bag or plastic bag.
  • If you put the mixture into a plastic bag, cut a small piece of the tip off so that it can come out.
  • Drizzle the mixture in a criss-cross design on the cooled cookies.

Nutrition Facts : Calories 194.6, Fat 10, SaturatedFat 1.9, Sodium 259.8, Carbohydrate 25.2, Fiber 2.3, Sugar 14.7, Protein 3.1

1 1/4 cups whole wheat flour
1/2 cup margarine
1/2 cup sugar
1/3 cup brown sugar
2 teaspoons vanilla
1 teaspoon water
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 tablespoons cocoa powder
1 tablespoon cocoa powder
3 tablespoons peanut butter
1/2 teaspoon cinnamon

WORLD'S BEST VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES

I have a recipe in my box so old and used it's hard to read so I've decided to copy it here for all eternity. Originally a non-vegan recipe, I've modified it over the years to match my healthier lifestyle. If you don't have turbinado sugar, brown sugar will do. And yes, all purpose flour *will* work, but whole wheat pastry flour is better for you. If you do decide to use AP flour, omit the soy or almond milk. I'm embarrassed to say that I've never actually counted the cookies this recipe makes as the size I make depends on my need for chocolate on a given day. I'll guess it's 3 dozen, YMMV. Hope you enjoy this recipe as much as my family does.

Provided by joop9182

Categories     Chocolate Chip Cookies

Time 15m

Yield 36 cookies

Number Of Ingredients 12



World's Best Vegan Peanut Butter Chocolate Chip Cookies image

Steps:

  • Preheat your oven to 350.
  • Mix Egg Replacer with water until very smooth and set aside. I love BRM but if you have a different favorite egg substitute, use that.
  • Cream the margarine and peanut butter together.
  • Add the sugar and egg replacer, add the soda, salt and vanilla.
  • When all is smooth, add in the flour. Whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
  • Turn in your chocolate and nuts, if desired.
  • Bake (preferably on a pizza stone) at 350 for 8-10 minutes.

2 tablespoons bob's red mill egg substitute
6 tablespoons water
1/2 cup vegan margarine
1/2 cup peanut butter
1 1/2 cups turbinado sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups whole wheat pastry flour
1/3 cup vanilla soymilk or 1/3 cup almond milk
12 ounces chocolate chips, to your taste
1/2 cup chopped pecans (or both) or 1/2 cup chopped walnuts (or both)

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