I always seem to have leftover holiday cocoa this time of year. Tins piling up in my cabinet means I’d better think of a creative cocoa-infused recipe soon or I’ll be sipping hot mugs until summertime. One of my favorite ways to use up cocoa is to make cocoa cookies. Your family will love these Vegan Cocoa Peanut Chocolate Chip Cookies. Peanut butter and chocolate — what could be a better treat for January?\
Cocoa Peanut Chocolate Chip Cookies
vegan, makes about 16 large cookies
2 cups + 2 Tbsp whole-wheat flour
1/3 cup sweetened cocoa powder (dairy-free for vegan cookies)
1/2 tsp salt
2 tsp baking soda
1/2 cup water
1 cup sugar
1/3 cup safflower oil (veg oil)
1/2 cup applesauce
3 Tbsp creamy peanut butter (soften in microwave if needed to stir into dough)
1 tsp apple cider vinegar
1/2 cup salted/roasted peanuts
3/4 cup chocolate chips (vegan)
*add more peanuts/choco chips if desired
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a large bowl.
3. Stir in the wet ingredients.
4. Fold in the peanuts and chocolate chips.
5. Spoon dough onto greased cookie sheets.
6. Bake at 350 for about 11 minutes — or until edges crisp.
Cool at least 15 minutes before serving.
Vegan Cookie Notes. This recipe is vegan, egg-free. If you are new to vegan baking, you may think that cookies simply need eggs to come out fluffy and nicely textured. But I think you’ll be surprised how fluffy and moist cookies can be simply by subbing in applesauce for eggs. And a simple combo of cider vinegar and baking soda adds a bit of fluffiness to the texture. Find some dairy-free chocolate chips to complete the recipe. Go for “dark” chocolate chips or find vegan chips at Whole Foods.