Vegan Chocolate Chip Cookies
I love trying out different cookie recipes, chocolate chip and peanut butter are definitely my favorites. Living by myself, I always find hard to bake at home because of the leftovers that make you eat the same food for several days in a row. Plus cookies are so nice when they just come out of the oven, with the chocolate melting… So, what I usually do is that I bake a couple and freeze the rest, I just pull out of the freezer what I want, when I want!
- ¾ cup AP flour 120 g
- ⅓ cup sugar 80 g
- 1 tsp baking powder
- ½ tsp baking soda
- 3.5 tbsp plant-based milk 50 ml
- ½ cup + 1 heaping tbsp peanut butter 150 g
- ⅔ cup dark chocolate chips 100 g
In a mixing bowl, put the peanut butter, sugar and almond milk, mix until combine using the paddle attachment.
Add the flour, baking powder, and baking soda. Mix and add more almond milk if the dough is too dry.
Lastly, add the chocolate chips.
Scoop the cookies (I used a yellow ice cream scoop, one cookie weigh 70g and I was able to make 8 cookies with this recipe) on a baking tray with a parchment paper and press with the palm of your hand.
Bake for 10 to 12 minutes in a preheat oven at 350 °F.
For those who, like me, don’t have a big family to feed around, I recommend to freeze the cookies raw and pull them out when you feel like. It’s so nice to be able to come back home after a long day and enjoy a fresh out of the oven cookie!
I simply cut some parchment paper in squares, one for each cookie, put them in a container, and label it along with the baking instructions.