Vegan GF Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour

Hi Friends!  I hope your weekend has been fun and relaxing.  Mine has been fun.   Not sure about relaxing because I work weekends, but at least I’ve had time with Scott and Skylar.  We power walked outside because the weather is gorgeous, low 70s, sunny, not a cloud in the sky.  Just perfect! And then I ran a few errands and grocery shopped.  So far the weekend has flown by, but don’t they all.

Recently it seems that Peanut Flour is all the rage in the ‘sphere.   I had previously not made anything too spectacular with it.  Until now.  This is perhaps one of the best things I’ve ever made and best recipes I’ve ever created.  I hope you enjoy it and report back if you make them!

Vegan GF Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour
1/2 c Vegan Butter (room temperature, softened)
1 c White Sugar
1/2 c Brown Sugar
1/4 c Water
Cream these ingredients together

Then add
1 c Peanut Flour
1/4 Tsp Baking Powder
1 Tsp Vanilla Extract
Mix Again

Add 1 c Chocolate Chips and stir in by hand

Form into golf-ball sized balls on a greased/sprayed cookie sheet
Bake at 375F (I baked one tray for 10 minutes and one tray I left in for 12 minutes)

The cookies will spread, so don’t crowd on the cookie sheets.  They will puff up in the oven and not look quite done.  Take them out anyway and just let them sit on the cookie sheets for about 15-20 minutes or until cool enough to transfer to a container.  At this point, they will be thin (not puffy) and hardened around the edges and gooey in the middle. 

Same with Peanut Butter.  No actual PB was used.  The Peanut Flour morphed into a Peanut Butter-like state.  No complaints!

Enjoy the picture overload.  I was just so overjoyed with these I couldn’t stop taking pictures…haha!

Here are the steps:
Butter, Sugars, Water

Betty Crocker Mixer that I’ve had since college and used twice.  Because of this recipe, this little mixer will be getting more use.  I can assure you.

Cream the butter and sugars

Add in Peanut Flour, Baking Soda, and Vanilla.  Mix it up.

Add in Chocolate Chips and stir in by hand

The dough is thick at this point.  Not ridiculously thick, but pretty thick.  

You could refrigerate the dough for 20 minutes before forming the balls, but I didn’t have time for all that.  I had a family chomping at the bit to get these suckers baked.

After 15-20 minutes, or they have cooled sufficiently to move them from the cookie sheets, put them in a container. 

This is probably my best recipe to date.  Your husband, preschooler, and long lost dog will come running to the kitchen and they will sit, patiently, and wait, until the cooling phase is done and they can have four cookies each one cookie each.

Something tells me the contents of the storage container will not last long.  At all. 

These cookies took on a Caramelized State.
Much like my Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts”  

Other desserts that are variations on the PB + Chocolate Theme and are amazing:
1.  Raw Vegan Peanut Butter Cookie Dough Balls 

2. High Raw Vegan Chocolate Chip Cookie Dough Balls

3. No-Bake Vegan Peanut Butter Chocolate Chip Cookie Dough Balls (with a High Protein Option)

 

 

4. Raw Vegan Chocolate Chocolate-Chip Cookies

From yesterday’s post about Hemp Products, thanks for telling me what you’ve tried and what you’ve liked, and not liked.

And I loved reading about what you would do with 3 Hours of Free Time.

 

Questions
1. Best Thing You Ate or Did Over the Weekend?
Well these cookies were the best thing I ate over the weekend.  And best thing I’ve eaten in awhile, period.   Of course, time with my family is always truly my favorite thing.  And I had a lovely workout session.   And it’s 75 F and sunny.  Gorgeous weather, just makes everything that much better!

2. Favorite Cookie?  
This is so hard because I do love chocolate, peanut butter, and those flavors but I also love cinnamon raisin, molasses and ginger, and those flavors.

3.  Do you have “Requirements” for your cookies?
No matter what the cookie, it has to be soft and chewy.  

I hate, despise, and will not eat dry, hard, or over-baked baked goods.  Cakes and cookies that are dry or overbaked are a wasted experience.  I prefer things to be underdone, for sure.

The great thing about vegan baking or unbaking is that it’s either raw by design or if it’s raw/underbaked accidentally, you’re not going to get salmonella or sick from eating it since there are no eggs.

One issue with vegan and GF baking that tends to happen is dryness and cardboard results.  I can assure you, these cookies are not that.

And they hold together (just let them cool properly).  Also an issue in vegan GF baking sometimes.

4. I know someone will tell me they don’t like sweets that much and prefer savory, salty, or fatty foods.  Like chips + guac.

For me, it’s sweets all the way.   

Are you sweets, savory, salty, fatty most of the time?  It does change with the time of day for me, but by and large, I am a sweets girl if you haven’t noticed.

Have an awesome week everyone!  Do you have a busy one coming up?  I do!