Maple Sweetened Peanut Butter Chocolate Chip Cookies
Description
Indulge in the irresistible goodness of Maple Sweetened Peanut Butter Chocolate Chip Cookie!
Made with Papa John’s high-quality maple syrup, these cookies offer a healthier alternative to sugar. With a perfect balance of flavors, they’re a delightful treat for any occasion or anytime you crave something special.
Summary
- Source: Adapted from vermontmaple.org
- Cook Time: 350 Degrees 12 - 14 minutes
Servings:
Prep Time:
Cook Time:
350 Degrees 12 – 14 minutes
Total Time:
Source:
Adapted from vermontmaple.org
Description
Indulge in the irresistible goodness of Maple Sweetened Peanut Butter Chocolate Chip Cookie!
Made with Papa John’s high-quality maple syrup, these cookies offer a healthier alternative to sugar. With a perfect balance of flavors, they’re a delightful treat for any occasion or anytime you crave something special.
Summary
- Source: Adapted from vermontmaple.org
- Cook Time: 350 Degrees 12 - 14 minutes
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Content |
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Source |
Adapted from vermontmaple.org |
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Prep TIme: |
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Cook Time: |
350 Degrees 12 – 14 minutes |
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Total Time: |
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Ingredients
Wet:
1/3 cup peanut butter, creamy**
1/2 cup vegan butter
1/4 cup silken tofu, or a flax egg
1/2 cup maple syrup, + 2 Tbsp
1 tbsp vanilla extract
Dry:
1/8 tsp cinnamon, optional
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cups all purpose flour
Fold In:
1/3 cup rolled or quick oats
1 cup vegan chocolate chips
1/3 cup peanut butter, creamy**
1/2 cup vegan butter
1/4 cup silken tofu, or a flax egg
1/2 cup maple syrup, + 2 Tbsp
1 tbsp vanilla extract
Dry:
1/8 tsp cinnamon, optional
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cups all purpose flour
Fold In:
1/3 cup rolled or quick oats
1 cup vegan chocolate chips
Instructions
Making The Cookies:
1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2) Add the wet ingredients to a large mixing bowl and beat until combined. It’s ok if the mixture is not perfectly smooth at this point. TIP: If you use tofu instead of the flax egg, you may want to add a step and blend the wet ingredients to make sure the tofu smoothes out.
3) Add the dry ingredients to the wet bowl.
4) Beat until smooth and fluffy.
5) Fold in the oats and chips.
6) You can either chill the dough for an hour or so – or bake right away. I like chilled dough cookies, they stay a bit more dense, but this batter is also ready to go as is! Scoop dough onto the baking sheet(s).
7) Bake at 350 for 12-14 minutes. Edges should be very light golden brown.
8) Remove baking sheet from the oven and transfer cookies to a cooling rack. Serve after at least a few minutes of cooling.
9) Storage: If stored in a sealed bag, these cookies will get very soft and cake-like from moisture. I actually like them stored uncovered, so that they retain their natural complex texture. A light paper towel draped over top the plate of cookies works – store in fridge if keeping for over a day.
**PEANUT BUTTER: Choose a peanut butter than is nice and oily, soft and spoonable. If your peanut butter is on the dry side, your cookies will be too.
1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2) Add the wet ingredients to a large mixing bowl and beat until combined. It’s ok if the mixture is not perfectly smooth at this point. TIP: If you use tofu instead of the flax egg, you may want to add a step and blend the wet ingredients to make sure the tofu smoothes out.
3) Add the dry ingredients to the wet bowl.
4) Beat until smooth and fluffy.
5) Fold in the oats and chips.
6) You can either chill the dough for an hour or so – or bake right away. I like chilled dough cookies, they stay a bit more dense, but this batter is also ready to go as is! Scoop dough onto the baking sheet(s).
7) Bake at 350 for 12-14 minutes. Edges should be very light golden brown.
8) Remove baking sheet from the oven and transfer cookies to a cooling rack. Serve after at least a few minutes of cooling.
9) Storage: If stored in a sealed bag, these cookies will get very soft and cake-like from moisture. I actually like them stored uncovered, so that they retain their natural complex texture. A light paper towel draped over top the plate of cookies works – store in fridge if keeping for over a day.
**PEANUT BUTTER: Choose a peanut butter than is nice and oily, soft and spoonable. If your peanut butter is on the dry side, your cookies will be too.
