Here's something naughty to do on a snowy day. Make a batch of cookies! Warm some milk (non dairy of course), curl up in a chair and watch the snowflakes fall while visions of chocolate and peanut butter dance in your head (the mouth part of your head to be exact.) This recipe was inspired by Chef Chloe (Chloe Coscarelli). Her cookbook Chloe's Kitchen is a staple in my library.
Peanut Butter Chocolate Chip Cookies
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon Ener-G egg replacer
¾ teaspoon salt
½ cup vegan margarine
½ cup peanut butter
¾ cup sugar
¾ cup brown sugar
¼ cup water
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips (dairy-free)
¾ cup crushed peanuts
Preheat oven to 325 degrees and line a large baking sheet with parchment paper.In medium bowl, whisk together flour, baking soda, egg replacer and salt. Using an electric mixer or a fork beat the margarine, peanut butter, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time, and then add 1 cup chocolate chips and ¾ crushed peanuts. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheet and flatten it with the palm of your hand. Repeat with remaining dough, leaving about 2 inches between each cookie. Bake for approximately 12 to 18 minutes, until the edges begin to brown and the center of the cookie is a nice golden color. Remove from oven and let cool completely.