Easy And Delicious Vegan Peanut Butter Chocolate Cookies With Ic Food

VEGAN CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add the peanut butter and vanilla extract and mix in.
• Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
• Add the soy milk and mix in.
• Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
• Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
• When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
• Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.

VEGAN DOUBLE CHOCOLATE-PEANUT BUTTER SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

EASY AND DELICIOUS VEGAN PEANUT BUTTER CHOCOLATE COOKIES WITH IC

Steps:

• Preheat oven to 350 degrees.
• In small bowl, combine flour, salt, 2 1/2 tablespoons of cocoa powder and baking soda.
• In a separate bowl, cream margarine and sugar.
• Add vanilla and water.
• Gradually beat in the dry ingredient mixture.
• By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.
• When the cookies are cooled, microwave the peanut butter in a small bowl for about 30 seconds or until it turns into a liquid form.
• Add cinnamon and cocoa powder to the peanut butter liquid and transfer the mixture into an icing bag or plastic bag.
• If you put the mixture into a plastic bag, cut a small piece of the tip off so that it can come out.
• Drizzle the mixture in a criss-cross design on the cooled cookies.

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, stir together first five ingredients.
• In a small bowl, thoroughly stir together flour, soda and salt.
• Stir into batter.
• Stir in oats and chocolate chips.
• Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
• Bake for 10 minutes or until set.
• Remove sheet from oven and let cool on tray for 5 minutes.