So, I know that certain ingredients are limited across the US right now, so I thought it would be fitting to make a dairy free cookie. Butter and eggs can be difficult to come by, as are flour and yeast. I have yet to attempt a flour-free cookie. I am not sure I am quite ready for that. Perhaps sometime! Anyway, who doesn’t love a dairy free option all craziness aside? Vegan and refined-sugar free recipes are among many of several goals I have set for myself. So, I thought this time was a good excuse.
Speaking of which- how is everyone hanging in there? We’re slowly getting the Zoom schedules for all three kiddos, which is actually more complicated than it sounds. But, I feel that we are getting into a decent routine. Besides the snow today, the weather has been more permitting and pleasant, so daily walks to the marsh and beach have been a must. For all of us!
So, let’s talk about these cookies. They are wonderfully chocolatey, thanks to cocoa powder. There is a nice undertone of peanut butter, but not so over powering that it takes away from the rich chocolate flavor. These cookies are soft and chewy-my favorite and only type I will eat. A simple combination of water, oil and a touch of vinegar replace the butter and eggs. Since there is no creaming of butter, this all can be made in a single mixing bowl with a whisk and a spoon. These cookies don’t have any special ingredients, so you’ll most likely find all that you need in your pantry. And, they are low on sugar, so a win-win! Soft and chewy, these will become your new favorite vegan cookie.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 heaping cup creamy peanut butter
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, salt, cocoa powder and espresso powder. In a large measuring cup, whisk together the water, oil, vinegar, vanilla extract and peanut butter until smooth. Pour into the dry ingredients and mix with a wooden spoon until combined. Place the bowl in the refrigerator for 20 minutes.
- Meanwhile, preheat the oven to 350ºF. Line two baking sheets with parchment paper or silpat.
- Once the dough has chilled, scoop into small rounds, gently forming into a ball. Place on the prepared baking sheets, spacing about 1-2 inches apart. Place in the preheated oven and bake for 10-12 minutes, just until the tops look dry and are beginning to crack.
- Store in an airtight container for up to 5 days.
⟶I have not tried this recipe with natural creamy peanut butter. Sometimes the oil separation that occurs can affect a recipe. Experiment and see what works for you!