I Can Make it Vegan: Chocolate Peanut Butter Cookies

I used to be able to find inexpensive store brand chocolate chips that just so happened to be vegan, but they changed their recipe and now my only options make chocolate chip cookies a little too expensive with a house full of cookie monsters. So I was really excited when I found this cookie recipe that was easily converted to vegan, and the best part, it makes about 40 cookies per batch!

Chocolate Peanut Butter Cookies

1/2 cup shortening ( original Crisco is vegan)

3/4 cup peanut butter

1 1/4 cups firmly packed light brown sugar

3 TB soy milk

1 TB vanilla

1 egg substitute (I use 1ts flax meal dissolved in 3TB hot water)

1 1/4 cups all purpose flour

1/2 cup cocoa

3/4 ts salt

3/4 ts baking soda

Preheat oven to 375º degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. 

Add egg replacer and beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet (I line it with parchment paper). Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

These are way better than plain ol' peanut butter cookies and stay nice and chewy. I use chunky peanut butter which gives the cookies a nice contrast, my kids say the cookies have peanut seeds in them :)