Honey-Sweetened Peanut Butter Cookies
Let’s say that you have a Dear Friend who suddenly, without warning, was required to go on a strict vegan diet. Luckily, this was a temporary situation but a drastic change nonetheless. Being told that you can eat no eggs, no butter, no cheese, no milk overnight would be a shock to anyone’s system. After being told that you can’t eat those things, what is the only thing you want to eat? All kinds of dairy! Let the buttery cravings begin! As a good friend, I scoured the ends of the internet to locate a baked good suitable to my friend’s situation. Enter these perfect little morsels.
These magical cookies are made with all-natural peanut butter, heart-healthy olive oil and whole wheat flour. Dark chocolate chunks crank up the antioxidant value, making these a front runner for the healthiest cookie around. They are free of dairy, white flour and white sugar! Sounds too good to be true, right? Even for us non-vegans, these cookies pack a fudgy, peanut butter-chocolate two punch knockout combo that ends up with a snack you can feel good about chowing down on.
If you want to keep these entirely vegan free, be sure to use a vegan-friendly dark chocolate. I would suggest Green & Black’s Organic 70% Dark Chocolate. Not only is it vegan, it’s also organic. Oh and did I mention is has a melt-in-your-mouth deliciousness you normally only find with milk chocolate? Yep, it’s good for the planet, good for your body and pretty darn delicious to boot.
Crazy simple would be the best way to describe these cookies. One bowl. A big spoon. An oven. About 20 minutes and you’ve got a batch of healthy goodies to feed the masses (vegans and non-vegans alike). You do want to let the dough rest for a bit so that it can come together before dropping spoonfuls on the baking sheet. If the dough crumbles when you put it on the sheet, just use your fingers to press it back together.
Be careful not to over bake these babies. You want them still a bit soft when they come out of the oven. I promise that they will firm up as they cool. They have a crumbly texture to begin with and if you overcook them you will end up with dried out peanut butter rocks. No thanks.
Honey-Sweetened Peanut Butter Cookies with Dark Chocolate Chunks
Prep Time: 10 minutes
Cook Time: 10-11 minutes
2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup all natural peanut butter (smooth or chunky)
1 cup honey (you could substitute maple syrup or agave nectar)
1/3 cup olive oil
1 1/2 teaspoon vanilla extract
1 (3 oz) bar dark chocolate (preferably 70%), chopped
- Preheat oven to 350 degrees with the rack in the top third of the oven.
- In a large mixing bowl, combine flour, baking soda and salt. Set aside.
- In a separate mixing bowl, combine peanut butter, oil, vanilla and honey. Stir until smooth (except for the peanut chunks, if using chunky peanut butter).
- Add the flour mixture. Stir until combined. The mixture may still be crumbly. Let sit for 10 minutes. Stir in the chopped chocolate. If the mixture is too crumbly, let sit for another few minutes to come together.
- Using a small ice cream scoop or tablespoon, drop rounded tablespoons of dough on a cookie sheet lined with parchment paper. Press lightly with a fork. If they seem crumbly, just press the dough together with your fingers.
- Bake for 10-11 minutes (they may still seem a bit soft, this is ok and will keep them chewy). Let cool on a rack for 10 minutes. Store in a airtight container for up to a week.
Adapted from 101 Cookbooks' Peanut Butter Cookies