Comments on: Vegan Cookies with Chocolate, Peanut Butter, and Cinnamon

By: Helen

Helen — Sat, 10 Dec 2011 13:24:38 +0000

I forgot to add that I use the strong dutch type cocoa. With a milder cocoa you could reduce the sugar by up to 1/2 a cup.

By: Helen

Helen — Sat, 10 Dec 2011 13:23:39 +0000

I made a very similar recipe this evening using applesauce for the egg replacer. The benefit of applesauce is that it can sub in for some of the oil (in this case margarine) too.
You could possibly get rid of the margarine altogether and just use double the applesauce, as the peanut butter has natural oils! I bet they’d turn out great.
The proportions were:
1/2 cup chunky peanut butter, 1/4 cup margarine (with this small amount I’m sure olive spread would do fine), 1/4 cup applesauce, 3 tsp “egg replacer” powder (optional, or use cornstarch), 1/2 cup packed brown sugar, 1/2 cup heaped raw sugar, 1/2 cup cocoa, 1 tsp vanilla essence
Blend all that then add
1 tsp baking soda, 1/2 heaped cup plain (all purpose) flour
Blend then add flour as needed till dough forms soft balls that are not sticky.
Bake smallish cookies in moderate oven for 6 – 10 minutes, careful as these burn easily. They should be very soft with crisp outside when hot & harden up when cooling.

Good luck!

By: Kate

Kate — Wed, 29 Jun 2011 22:06:41 +0000

It’s pretty hard to find a decent vegan baking recipe, but these are pretty phenom. I just took them out of the oven, they’re delicious!

By: Awesome vegan chocolate peanut butter cookies « Bowen appetit!

Awesome vegan chocolate peanut butter cookies « Bowen appetit! — Wed, 27 Apr 2011 01:19:46 +0000

[...] Vegan chocolate peanut butter cookies Adapted slightly from Joy the Baker [...]

By: Lu

Lu — Fri, 04 Mar 2011 23:53:59 +0000

OMG these are sooooo GOOD!

Vegan Love!

By: Lina

Lina — Sat, 18 Sep 2010 12:43:00 +0000

Hey, Joy! I decided to try to make these cookies, but I used white whole wheat flour and 10 tablespoons of peanut butter and 6 tablespoons of Smart Balance, and 3/4 cup packed brown sugar and 2 tablespoons agave nectar. And, oops! I used 1/2 cup of tofu instead of 1/4 ~_~. Let’s see how it goes down…

By: Sara

Sara — Wed, 04 Aug 2010 17:48:42 +0000

I just made these cookies with an egg instead of tofu, and they turned out delish! Thankyou for the recipe!!

By: Peanut Butter Meets Chocolate — Joy the Baker

Peanut Butter Meets Chocolate — Joy the Baker — Wed, 04 Aug 2010 08:57:21 +0000

[...] is what Vegan Chocolate Peanut Butter Cookies look like if you take a really bad picture of [...]

By: Baz

Baz — Mon, 14 Dec 2009 00:36:48 +0000

Hi,

Just found your website and wanted to thank you!!
Also, I was wondering if there’s a good reference out there for vegan baking that doesn’t use tofu? I’ve used applesauce…

I ask, only b/c of food allergy concerns for my sister’s son. She’s nursing and they’ve had to eliminate all dairy and as much soy as possible from her diet.

Many of the margarine options(locally available) are made from soybean oil and/or have whey in them. We’ve found the Smartbalance olive oil spread. It’s so soft (and doesn’t emulsify well). I have only tried baking brownies with it and haven’t tried cookies/scones. I may try to freeze it and make something.

any suggestions are welcome!

By: Jen

Jen — Wed, 25 Feb 2009 19:57:56 +0000

We made these awhile ago, and they were absolutely delicious. Using silken tofu as an egg substitute works great! I’ve used banana in some other vegan cookie experiments, and it was nice getting the moisture without the fruity flavor this time around.

We had a few experiments bumping up the spice and adding cocoa nibs with delicious results. Thanks for the inspiration!