Eggless Baking

Vegan Peanut Butter Choco Chip Cookies | Eggless Cookies

Cookies are anytime snacks at home. The kids like to take some for their short (snack) break at school, and although I am not too fond of cookies, I make these sometimes and pack it especially for the little one. 

I had a jar of peanut butter and they didn’t like quite as much as a sandwich (yes, my PB &J lover-readers will be disappointed!! sigh !) So, adapted this recipe from Chocolate Covered Katie with my own changes, and these were truly melt-in-the-mouth cookies. 

I prefer the crunchy ones, so that’s for another day. Surely was a hit with the kids, and I enjoyed making a small batch too. I might add in a tsp or two more of flour the next time to make it less crumbly (or perhaps that’s how this recipe is meant to be!)

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If you are a cookie fan, check out the following options:

Eggless Vanilla Butter Cookies with Tutti frutti & Chocochip

Eggless Choco Chip Badam Nankhatai

Choco Oatmeal Cookies

Eggless Wholewheat Custard Powder Coconut Cookies 

Baked Onion Crackers

Oats Butter Milk Crackers (Wholewheat, Butterfree & Eggless)

Let’s get to the recipe: (1 cup = 200 ml)

Prep time : 15 mins, bake time : 10-12 mins per batch, made : 12 medium sized cookies

Dry ingredients:

Maida / APF – 3 TBSP (I would recommend 1 tsp more next time)

Baking soda – 3/4 tsp

Salt – a tiny pinch

Nutmeg powder – 1/16 tsp

cinnamon powder – 1/8 tsp

Wet ingredients:

Powdered jaggery – 1/3 cup ( you can use cane sugar or any other sweetener but results would vary)

Dark chocolate Chocochips – 2 tsp (optional)

Butterscotch chips – 1 tsp (opt.)

Peanut butter – 1/2 cup

Oil (any neutral oil) – 1 tsp

Vanilla essence – 1/2 tsp

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Method:

Sieve the dry ingredients thrice over. Pre heat oven to 175 C / 350F. Line a flat cookie tray with parchment or silpat. 

Mix all the wet ingredients leaving out the chocochips and the butterscotch chips. Add the dry ingredients and fold gently to make a soft dough. Add the butterscotch chips and gently mix (do not knead) till they come together,

freeze in a cling wrap for 30 mins (I didn’t !)

Make small roundels and flatten with a spoon and mark out any design with the back of a fork,. arrange chocochips if using. Make similar cookies with the rest of the dough.

Bake for 8 mins and gently flip them over till they are done. leave them inside the oven once the baking time is over, they will firm up.

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They make look raw, but they are done and melt in your mouth.

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8 Comments

  1. Sandhya Ramakrishnan

    Love peanut butter with the butterscotch chips. This is a lovely cookie and all I need is a glass of milk to dunk it into.

  2. vaishali sabnani

    Looks great with that fork design and chips ! Peanut butter must have added a special flavour .

  3. Priya Suresh

    Love that peanut butter addition in this ultimate cookies, prefect kids friendly snack box cookies.

  4. Mayuri Patel

    I'd yet to bake such a small batch of cookies 🙂 When I read 3 tbsp flour I thought it was a typing error. My daughter in law loves peanut butter cookies.

  5. Great looking peanut butter cookies Kalyani.

  6. cookingwithsapana

    Peanut butter choco chip cookie looks perfect to enjoy with a cup of coffee. Bookmarking to tr it soon.

  7. Lovely 'forked' cookies there 🙂
    I have the same problem with the peanut butter. My little one can't take peanut based stuff to school and the jars are just accumulating dust. Hopefully I can convince the kids to try these cookies.

  8. These cookies must be super delicious kal with that added peanut butter

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