Salt-Kissed Chunky Peanut Butter Vegan Chocolate Chip Cookies

by Angela (Oh She Glows) on September 2, 2010

Good evening!

Our friend Dan’s birthday get together is tomorrow night and I got this great idea to make Dan healthier vegan chocolate chip cookies. You see, Dan is a great guy and he deserves only the best on his birthday. He also loves my vegan baked goods.

Little did I know that my quest to bake a delicious vegan chocolate chip cookie would take 5 trials! Oye. However, I do not go down without a fight. If it takes 5 trials of taste testing cookies, I will roll up my sleeves and dig in. Someone’s gotta do it.

I started with a classic chocolate chip cookie recipe that one of my family members gave me years ago. I decided it was time to veganize this baby! Out went 1 egg, 1/2 cup butter, and a cup of sugar.

See ya, won’t miss ya, I said.

For some reason, I decided I would also turn this recipe into a s’more cookie. I was feeling a bit crazy and delirious, clearly…

Trial 1:

The S’more sandwich.

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Hrmm.

It tasted good, but it was nothing to write home about.

Back to the drawing board!

Trial 2:

The S’more Cookie

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Oozing with vegan marshmallows, it was good, but not great. Nor amazing.

Next!

Trial 3:

Vegan Chunky Peanut Butter Chocolate Chip Cookies

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Whoops. It got a little crowded in there! ;)

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I was sick of the s’more cookies and decided to go back to the classic chocolate chip cookie with a nut butter twist. This version tasted phenomenal, but the cookie was a bit thin for my liking.

I was now on a quest to plump it up!

Trial 4:

The thicker chocolate chip cookie

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Too thick and cake like. :(

I am now weak. It feels like I have been in the kitchen for days on end. My throat is dry.

This is what happened when I added a chia egg (1 T ground chia + 3 T water) and a bit more flour. Interesting, but much too muffin like in texture and not crispy at all.

I need the crisp factor!

Scratch.

Trial 5:

The Vegan Chocolate Chip Cookie…with a twist!

I said a little prayer for this batch. My golden hairs were turning grey. Something had to give….

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[This recipe is BACK after popular request!! Sorry for the inconvenience guys!]

Salt-Kissed Chunky Peanut Butter Vegan Chocolate Chip Cookies

Ingredients:

  • 1 + 1/4 cup whole grain spelt flour* (see note below)
  • 1/4 cup organic sugar
  • 1/4 tsp fleur de sel (or reg. salt)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tbsp cacao nibs (optional, but they add crunch!)
  • 3-4 tsp non-dairy dark chocolate chips
  • 1.5 tbsp chunky peanut butter
  • 2 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 3.5 tbsp canola oil
  • Fleur de sel, for garnish
  • Turbinado sugar, for garnish (optional)

 

Directions:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray  with oil. In a large bowl, mix all dry ingredients (spelt flour, baking  soda, baking powder, fleur de sel, sugar).
  2. Whisk together. In a medium  sized bowl mix all wet ingredients (peanut butter, maple syrup, oil.  vanilla). Mix well making sure the PB is thoroughly mixed in.
  3. Now add  wet to dry and stir. Mix with hands if necessary until fully  incorporated. Stir in cacao nibs and chocolate chips. Wet hands and  shape small cookies about 1.5 inches in diameter and place on baking  sheet.
  4. Bake for just 10 minutes. Remove from oven and place on cooling  rack after a couple minutes. Cool for 10 minutes. Makes 14 medium sized  cookies.

See this post for my favourite chocolate chip cookie recipe!

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Happy Birthday Dan. If we eat all of them before tomorrow night, this post is proof that the thought was there anyways. ;)

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{ 16 comments… read them below or add one }

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AGS September 4, 2010 at 1:06 pm

I am very impressed with your tenacity. I would have given up at batch 1. . . Dan is one lucky guy.

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Julie @SavvyEats September 4, 2010 at 7:49 pm

Just made these. SO GOOD.

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Angela (Oh She Glows) September 4, 2010 at 8:06 pm

Glad you like them!!

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Brooke September 25, 2010 at 12:03 pm

I have made those cookies three times in the past two weeks! My husband and I are addicted. Last time I put in some chia seeds and forgot to add the chocolate chips- they still turned out!

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Nasim October 5, 2010 at 7:11 pm

Yum! Yum! and Yum! Just made these and already devoured 3 of them! I believe these will fuel me for my run today!

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Robyn October 7, 2010 at 10:48 am

I made a batch of these cookies yesterday for my healthy-food-opposed boyfriend and he decided these are the best cookies ever! I of course didnt tell him they were vegan until after he professed his love. I only hope due to sucessful recipes like these he will keep trying these healthier foods.

And yes I know cookies aren’t really “health foods” but trust me, for this guy, it’s a start!!

Again thanks for sharing these amazing recipes. I haven’t made one I haven’t liked!

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mountain girl October 16, 2010 at 8:49 pm

Wow, you are not kidding, are you? That’s tenacity! Thanks for sticking this recipe out…so we can all enjoy it! Looks great!

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Laura October 23, 2010 at 3:14 am

I just made these, wow, yum, thank you :)

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Cathy @ What Would Cathy Eat? July 28, 2012 at 2:20 pm

Hi Angela. I’m very late to the party here, but just wondering if you’ve tried them with other flours. I don’t have spelt but am thinking of running out for some. I definitely want the crisp factor, and have been frustrated with soft vegan cookies lately. Thanks!

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Analuna April 11, 2014 at 9:54 am

These were AMAZING! I made them with coconut oil instead of canola and they turned out great. I also doubled the batch but only got about 20 cookies out of it. I think I made them too big- I didn’t realize they would spread so much! They were a huge hit though and people didn’t even realize they were whole grain or vegan! Thanks for all the fabulous recipes.

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elizabeth May 31, 2014 at 4:15 pm

i love your blog! and i have a question – i tried making these cookies twice…both results taste good, but the cookies don’t really melt in the oven – they stay in pretty much the same shape they were when i first mold them. since you tried several times to make the perfect cookie i don’t want to stray too far from the measure on any of your ingredients. do you have any suggestions?

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Angela (Oh She Glows) June 2, 2014 at 11:10 am

Hey Elizabeth,
usually when cookies don’t spread out it’s a result of too much flour or not enough liquid. You could try decreasing the flour by a couple tablespoons and see if that helps? I’ll have to revisit the recipe again as it’s been a while! Thanks for trying them out.

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Selayna January 19, 2015 at 10:37 am

I’ve been desperate for good vegan chocolate chip cookies, and these were phenomenal! My dough was a bit too dry/crumbly for the cookies to hold their shape, so I added one tablespoon of Almond Milk, and they turned out perfectly :) Thank you for sharing this recipe.

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Britta March 14, 2015 at 9:20 am

I tried to make these cookies today but somehow the dough remained crumbly even though I added more of the liquid ingredients. I managed to form balls but they did not spread at all in the oven. Do you have an idea what went wrong?

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Eris May 28, 2015 at 1:52 am

Hey Angela, i pretty much tried most deserts on your website, this one didnt turn out well. my favourate is toffee bar. my cookie didnt flatten at all. they stay in ball shape. the only change i made was using coconut oil instead canola oil. any reason?

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Mary January 12, 2016 at 4:24 pm

First of all, I am not a vegan by any means. I came across this recipe and thought I’d give it a shot. I had to make a couple minor changes based on what I had on hand (sub spelt for 1 cup all purpose + 1/4 cup whole wheat, and reg semi-sweet choc chips). I didn’t think the cookie was going to hold up as the batter was pretty crumbly. They also didn’t spread out when they cooked for me. But they did stay together, and I gotta say…I was blown away! These were delicious! Definately making these again! Thanks for the great recipe!

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