Peanut Butter Chocolate Chip Cookies

August 4, 2008

These have quickly become a favorite–and a staple–in our house.  Chewy, peanut-buttery, dotted throughout with melty chocolate chips–really, what else does one need to be happy?

Peanut Butter Chocolate Chip Cookies (originally posted here).

1/2 cup (125 ml.) crunchy all-natural peanut butter (the only ingredient should be organic peanuts)

1/2 cup (125 ml.) Sucanat

1/4 cup plain soymilk

1 Tbsp. (15 ml.) pure maple syrup

1 tsp. pure vanilla extract

2 Tbsp. (30 ml.) organic sunflower or other light-tasting oil

1/2 cup (125 ml.) dairy-free chocolate chips

1/2 cup plus 2 Tbsp. (155 ml. or about 90 g.) light spelt flour

1/2 tsp. (2.5 ml.) baking powder

1/2 tsp. (2.5 ml.) baking soda

1/4 tsp. (1.5 ml.) sea salt

Preheat oven to 350 F (180 C).  Line a cookie sheet with parchment paper or spray with nonstick spray.

In a medium bowl, combine the peanut butter, Sucanat, maple syrup, soymilk, vanilla, and oil.  Whisk vigorously with a whisk or wooden spoon until quite smooth and no lumps (except for the bits of peanut) remain.  Gently stir in the chocolate chips.

In a larger bowl, sift the flour, baking powder, baking soda and salt.  Add the wet ingredients to the dry and stir to combine.  The batter will seem too soft for cookies; this is as it should be. 

Using a large scoop or 1/4 cup (60 ml.) measuring cup, drop mounds of the batter onto the cookie sheet about 1 inch (2.5 cm.) apart.  The batter should be very soft, but firm enough that it doesn’t run on the cookie sheet. 

Using the back of a spoon or your fingers, spread the batter out a bit so that the tops of the mounds are flat and each raw cookie is about 3/8″ (1 cm.) thick.  Bake in preheated oven for 10-13 minutes, until tops are puffed and cracked, and edges are just beginning to brown.  (The cookies will still be quite soft). 

Allow to cool completely before removing from the cookies sheet (they will firm up as they cool).  These are even better the next day, when the peanut butter flavor intensifies (no idea what they’d be like on day 3, as they didn’t last that long). Makes 12 large cookies.

This recipe will appear in my upcoming cookbook, Sweet Freedom, scheduled for publication in early 2009. To receive an email when the book is available, please click on “Sign Up to Order” at right, or email sweetfreedomcookbook@gmail.com

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3 Responses to “Peanut Butter Chocolate Chip Cookies”

  1. Sandra Says:

    I was just reminiscing on my mother’s home baked cookies. The cookie jar in our house was always filled with home-baked goodness. I can’t wait to try your healthier version of an old favourite.

  2. bee Says:

    i have bookmarked this. love these creations of yours that demonstrate what real food should taste and look like.

  3. Ashley Says:

    Okay I’m totally making these asap! Though I don’t know if I have any spelt flour – I wonder what other flours would work?


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