Vegan Chocolate Peanut Butter Cookies
Ingredients
The dough
-
2
tablespoons
ground flax seed
-
6
tablespoons
water
-
½
cup
melted coconut oil
-
1
cup
white sugar
-
½
cup
light brown sugar
-
1
teaspoon
vanilla extract
-
⅓
cup
cocoa powder
-
1 ½
cups
all-purpose flour
-
½
teaspoon
baking soda
The filling
-
¼
cup
peanut butter
-
to taste
flaked salt
Instructions
- Make flax eggs by mixing ground flaxseed with water and letting it rest for 5 minutes.
- In a bowl, combine melted coconut oil, white sugar, and brown sugar.
- Add flax eggs, vanilla, and cocoa powder, and mix until combined.
- Gradually add all-purpose flour and baking soda, mixing until the dough is firm yet slightly wet.
- Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Roll the dough into walnut-sized balls and create a hollow in the center.
- Fill the hollow with peanut butter and seal the dough around it.
- Place the cookie balls on the baking sheet, ensuring they are spaced apart.
- Bake for 9-11 minutes until edges are set but the center looks underbaked.
- Let the cookies rest for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
212
Total fat
12g
Total carbohydrates
27g
Total protein
2g
Sodium
49mg
Cholesterol
0mg
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