July 18, 2014 by Meg G.
These cookies are ridiculous. It’s as if all of my favorite ingredients collided into one cookie. Where have you been all my life?!
It gets better. These little treats are VEGAN. Faux butter, no eggs, and a whole lot of eating batter without the fear of salmonella.
These might be the best cookies I’ve ever baked. No joke. (Well, these might have a slight advantage, what with the candied ginger and sea salt combination.) I found this recipe on good ol’ Pinterest and shortly thereafter, Heather and I found this gorgeous mid-century turquoise Kenmore hand mixer at a yard sale…for $10. We should have played the lottery!
Needless to say, everything about this recipe and its colorful vintage mixer is a match made in heaven. Here goes!
Vegan Peanut Butter Dark Chocolate Chip Sprinkle Cookies – adapted from Namely Marly
- ½ cup Earth Balance non-dairy butter
- ½ cup all natural peanut butter (we love Teddie)
- 1½ cups sugar
- 2 tablespoons ground flax seeds
- 2 tablespoons corn starch
- ½ cup almond milk
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup dark chocolate chips (we used chunks)
- 1 cup sprinkles
- Mix the peanut butter, vegan butter, and sugar on medium speed until fluffy.
- Using a spatula, scrape the butter-sugar mixture to one side of the bowl. Add the flax seeds, corn starch, milk, vinegar, and vanilla to the other side and whisk together with a fork or flat whisk, until combined. With your electric mixer, combine the two separate piles of ingredients slowly and mix until the batter returns to its light and fluffy state. (You can do this in two separate bowls and then combine, but why double the dishes?)
- In a separate bowl (or right in your measuring cup), combine the flour, baking soda, baking powder, and salt. Slowly add the flour mixture to the rest of the batter and mix until combined. Stir in the sprinkles and chocolate chips with a wooden spoon.
- Cover the dough and chill for an hour in the freezer (or about 2 hours in the fridge). When you’re ready, pre-heat the oven to 350F.
- Using a tablespoon, scoop out a small ball of cookie dough and place about 1.5 inches apart on the cookie sheet. Flatten slightly for a flatter cookie or leave round. Bake for about 8 to 10 minutes, careful not to over-bake them. We wound up baking ours for slightly longer (perhaps 12 minutes?), but I think we left the batter in the freezer a bit longer than necessary. Allow to cool (if you can stand the wait – I couldn’t!).
These cookies were everything I’d hoped for – sweet, with a hint of peanut butter and bitter dark chocolate and the joyful crunch of rainbow sprinkles. These would make amazing ice cream sandwiches…I’m just sayin’.
We brought a bunch of these cookies to Heather’s brother, sister-in-law, and nephew in celebration of their newest addition, Brynn Violet! I can think of no cookie more festive than this to celebrate our new niece! Since the batch makes about 3 dozen and we left the next day for a week-long visit with our other darling niece, we froze the rest. I cannot even express how excited I was to find them in the freezer upon our return. Hooray for cookies!