Today we will be making the Chocolate Chip-Peanut Cookies Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Day 5 Recipe 5 Southern Queen of Vegan Cuisine:
I could live off Peanut Butter cookies. Sadly, that is not what these are. Not even close.
My Mom always baked fresh peanut butter cookies growing up, so I was a cookie connoisseur from birth. Then I was introduced to chocolate chip cookies, and for years, I absolutely despised them. They were hard, chalky, crumbly, tasteless, and stale. You couldn’t catch me eating one until a couple years ago, because I figured out that it was the mass-produced chocolate chip cookies that I hated so much.
How could the mass market do something so wrong and why do people eat them as if they are sainted or something. They taste really bad people. Stop buying them. As soon as you have a home baked chocolate chip cookie, the store bought ones will only have one purpose, coasters.
Back to the recipe, it contains chocolate chips and peanuts. Even though upon first glance I was hoping for a peanut butter cookie with chocolate chips in it, this will do. It actually did come out good. Crisp edges, gooey chocolate morsels, roasted-salted peanuts. I am a fan of the salty sweet. I would eat the whole batch and make them again. Join me for the recipe.
Vegan Chocolate Chip-Peanut Cookies Recipe
Makes about 15 3-bite cookies
1/2 cup canola oil
3/4 cup raw sugar
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/4 cup unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped, roasted salted peanuts
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
In a large bowl, whisk together canola oil, raw sugar, almond milk, and vanilla extract. Whisk until the sugar is completely dissolved.
In a separate bowl, whisk together the unbleached all purpose flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir until everything is evenly moistened.
Fold in the chocolate chip and peanuts, but be sure not to over mix, else the chocolate chips will get all smudgy.
Use a cookie scooper to evenly portion out the cookies onto the baking sheets.
Bake for 5 minutes, rotate the pans, then bake for an additional 5 minutes.
Remove you chocolate chip-peanut cookies from the oven and you are done.
I am sure you are ready for a cookie now. Enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I’m just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.