Hiiiii friends! It’s me, your resident when-fall-actually-seems-like-early-winter lover*! It has been cold here in Edmonton (as in temperatures have been hanging out in and around zero degrees celsius pretty consistently lately), and as such, the perfect excuse to bake.
* also known as your resident rage-baker because have you SEEN THE FUCKING NEWS THIS WEEK AND BASICALLY EVERY WEEK?
I love those weekend mornings where it’s chilly outside, and you really don’t want to do much of anything, and the stars have aligned so that you have all the ingredients for peanut butter chocolate chip cookies AT ONCE in the pantry! These ingredients are nothing fancy or anything, but I really feel that I’ve nailed the texture of the peanut butter chocolate chip cookies I used to enjoy as a kid. Chewy, , with gorgeous creases as they expand in the oven.I’m thinking of those days where I would tag along with my parents on our weekly grocery run, hoping that as we passed by the bakery section for bread, that while hanging out in the cart, or walking next to them as I got older diligently checking off our list, that I’d catch the eye of someone working the baking counter, and they’d offer me my very own FREE COOKIE. C Do grocery stores still do that?! I fucking MISS getting rewarded with cookies for doing absolutely nothing, except for maybe sneaking extra *~fruit by the foots*~ into the cart when my dad wasn’t looking. So yeah- I think this cookie is a classic, by any means. ADULT Sarah Louise has really been digging sea salt with her chocolate lately, so that’s a thing I did with these.
Hope you love these cookies and give ’em a try yourself!
1/2 cup vegan margarine (I like to use Earth Balance, or Melt), softened
1/2 cup smooth peanut butter
1cup packed brown sugar
1/2 cup granulated cane sugar (or white)
2 tbsp ground flax & 1/3 cup water, blended
2 tablespoons brown rice syrup (or light corn)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chips
Coarse sea salt, for sprinkling
- Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper- this recipe should make about 24.
- In stand mixer mixer, or in large bowl with handmixer or wooden spoon, cream together peanut butter, margarine, sugars.
- If you haven’t already, blend together your ground flax seeds and water. Then mix in, along with syrup.
- In medium sized bowl, combine the flour, baking soda, and salt. Then mix into the wet mixture.
- If using electric mixers, stop. Then with wooden spoon, fold in chocolate chunks. Drop by 1/4 cupfuls (a medium cookie scoop) 3 inches apart onto parchment lined sheets, flattening just slightly with the palm of your hands, or the bottom of a glass.
- Sprinkle each with desired amount of coarse sea salt.
- Bake for 10-12 minutes, or until golden around the edges.
I highly recommend enjoying these with a bowl-sized-mug of tea or coffee, and a few episodes of Gilmore Girls for the full cozy autumn snack effect, but DO WHAT YOU WILL.