I usually rotate between only two cookie recipes. I know what I like – and I stick with my 5 Ingredient Vegan Cookies, or classic chocolate chip, for the most part. 😉
But this week I was craving peanut butter! The few times I’ve attempted peanut butter cookies, they’ve turned out pretty dry and I get sick of them before the batch is eaten.
I also used to just make the recipe on the back of the Skippy jar – so I decided it was time to go a new direction.
I tried Chocolate-Covered Katie’s Vegan Peanut Butter Cookies and they were melt-in-your-mouth. The recipe is somewhat flexible: you can use your choice of flour, but I went with classic all-purpose that I had in the cupboard. The recipe also subs the egg yolk you’d normally expect with applesauce. I was curious to see how it would affect the texture of the cookies.
They were soft, moist and delicious! I think the trick is that, at 8 minutes, you slightly undercook them, then allow them to firm up as they cool. They wouldn’t have held up as ice cream sandwich cookies, but they were delicious as pull-apart cookies fresh out of the oven!
The yield was just under a dozen for me (maybe I roll large cookies?) so this recipe meets my usual “small batch” criteria as an added bonus.