Tuesday, September 13, 2011

Peanut Butter Cookies with Chocolate Chip Garnish

These are rather lovely peanut butter cookies, a bit lower in fat than usual, and each one has a single chocolate chip garnish – just for fun! My tasters really seemed to love this cookie. I enjoyed the chewiness and kind of wished I had put more chocolate chips on the top... Makes 24-30 cookies depending on how you scoop ‘em out. I used a tablespoon scooper and got 24 cookies.

1/2 cup organic sugar
1/2 cup unbleached white flour
1/4 cup plus 1 TB whole wheat pasty flour
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/2 cup smooth peanut butter, room temperature
3 TB canola oil
1/4 cup non-dairy milk
2 tsp vanilla extract
1 tsp apple cider vinegar
24-30 vegan dark chocolate chips

Preheat oven to 350 and line a couple of baking sheets with parchment paper.

Sift sugar, flours, baking soda, baking powder and salt into bowl. Stir so the dry ingredients are well incorporated. Combine peanut butter, canola oil, non-dairy milk, vanilla and vinegar in food processor. Pulse until smooth. Add dry ingredients to processor and pulse a few times until dough starts to come together. Transfer to a bowl and mix with your hands until dough is smooth. Shape the dough into 1 inch balls. Place on cookie sheet and press fork tines into top to smash each cookie and make a criss-cross design. Use your little finger or something else about 1/4 inch round and press a hole into the middle of each cookie. Place a chip into each indent. Bake each sheet of cookies for 8-10 minutes and lightly browned on the edges. Let cool a minute or two and transfer to rack.

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