Peanut Butter Chocolate Chip Cookies | No added oil!
Peanut butter and chocolate, a combination made by the gods themselves. These cookies are chewy on the inside, crunchy on the outside, decadent, and crave-worthy. (And don't tell your friends, but they have no added oil and are only 100 calories per cookie!)
You only need a few simple ingredients for this recipe and you don't need any special tools, just a bowl and a rubber spatula will do the trick! (As always I recommend a kitchen scale for baking, though.)
The original cookie recipe can be found here, I took Amy's delcious recipe and make a couple tweaks to fit my cookie needs, so I cannot take full credit for these gems. (Thank you, Amy!)
-I have made this recipe several times now and have noticed that each batch is a little different depending on the peanut butter that I use. If your dough is too crumbly, add small amounts of water to the dough until it binds together and is sticky to the touch.
-The 100 calories is with exactly the ingredients and measurements listed below. If you change the ingredients or their proportions, the calorie count will increase.
-Don't have almond milk? Just use water.
-You can replace the brown sugar with coconut sugar if you wish.
-I have never attempted this recipe to be GF, but I think it would be possible with a blend like Bob's Red Mill 1 to 1.
-These cookies are not considered "oil free" because peanuts contain oil, but they are free from added oil.
100g All Purpose Flour (about 3/4 cup) *Can sub GF flour blend
1/4 tsp baking soda
1/4 tsp sea salt (+ Salt flakes for topping if you wish!)
1/4 cup Peanut Butter (I enjoy crunchy)
1/2 cup Brown Sugar
3 1/2 Tbsp Unsweetened Almond Milk (or water)
3 Tbsp Vegan semi sweet or dark chocolate chips (Preferably mini. If using full size, roughly chop prior to using.)
Preheat oven to 350ºF and lightly spray a large baking sheet with oil. Roughly chop chocolate chips if using full size.
In a medium bowl stir together the wet ingredients (except chocolate chips) until uniform. Use a whisk if needed.
Pour flour over wet mixture and sprinkle salt and baking soda over the flour. Use a strong rubber spatula to combine the batter. Don't over mix! Stop just before the mixture is smooth and add the chocolate chips. Fold them in using your spatula. Dough should be sticky to the touch.
Chill the dough in the freezer for about 5 minutes.
Remove dough from the freezer and measure out 14 equal balls of dough. I use a small cookie scoop for this step, but a spoon and a kitchen scale will work just fine!
Arrange cookie dough onto the baking sheet and flatten and shape with your hands. (Spray a little cooking oil on your hands as needed to help with sticking.) You want to flatten the cookies to about the size and shape you want them to be once they finish baking because they won't spread much if at all during baking. Sprinkle with flaky salt if using.
Baking for about 7 minutes or until the edges have just begun to crisp up. (Don't over bake! They will get hard.) Ever oven is different, watch your cookies!
Remove from oven and immediately and carefully transfer to a cooling wrap. For best texture, allow to cool almost completely before eating. (Or serve warm if pairing with ice cream.)