Peanut Butter and Chocolate Chip Cookies

If you can wait long enough, let them cool on a wire rack.

When making vegan cookies, I like to use flax seed instead of eggs. That way, I replace the cholesterol and saturated fat with healthy fat, cancer-fighting lignans, and fiber. Granted, not a whole lot—well, unless you eat the whole plate.

Fortunately, these cookies are good enough that you'll want to eat the whole plate. The texture is perfect—crisp on the outside, chewy on the inside. And enough chocolate to count. The coffee enhances the flavor.

Eat them while they're hot. Although they're not bad the next day, either.

Crisp on the outside, chewy on the inside, delicious all over.

Peanut Butter and Chocolate Chip Cookies

2 tablespoons flax seed, ground
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1 2/3 cup plain flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons strong coffee, brewed
6 tablespoons peanut butter
1 cup chocolate chips

Mix the flax seed with 1/4 cup water. Whisk and set aside for 5 minutes.

Combine the margarine with the sugars and the flax mixture. Beat with a mixer until fluffy. Pour in the vanilla.

Mix the flour with the baking soda and salt. Add to the margarine mixture in 2-3 batches, mixing until incorporated. Add the coffee and peanut butter, mixing until combined.

Stir in the chocolate chips.

Spray a cookie sheet with cooking spray and heat the oven to 375F. Place balls of dough on the cookie sheet and bake for 10 minutes, until done. Let cool briefly and eat.

If you have any left, store them in an air-tight container.

Comments

[Jamie]

This sounds like exactly what I'm going to cook tonight! They look delicious