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Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies

Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies Mattie

Written by Mattie    
 
3.7 (3)
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Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies

I used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan Peanut Butter Chocolate Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, cinnamon, vanilla and just the right amount of chocolate chips really brings out the best in these dense, chewy peanut butter cookies. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Peanut Butter recipes on Veganbaking.net

Vegan Peanut Butter Chocolate Chip Cookies Recipe

¾ cup water
3 Tablespoons Egg Replacer Powder

1 ½ cups + 1 Tablespoon sugar   
2/3 cup vegetable oil
1 cup natural peanut butter, unsalted
1/3 cup brown rice syrup
1 ¾ teaspoons salt
1 ¼ teaspoons vanilla extract
1 teaspoon cinnamon   

¾ cup chocolate chips

2 ½ cups whole wheat flour (this may vary a little)
1 cup soy flour
¾ cup rolled oats
1 teaspoon baking powder

1) Preheat your oven and prepare your egg replacer

Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Mix together the flavor building ingredients

In a large mixing bowl, mix together the sugar, vegetable oil, peanut butter, brown rice syrup, salt, vanilla extract and cinnamon. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the chocolate chips.

3) Whisk together the dry ingredients

In another medium mixing bowl whisk together the whole wheat flour, soy flour, rolled oats and baking powder.

4) Build the cookie dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when they start to turn golden.
These cookies are very sensitive to over baking. This recipe makes about 16 Vegan Peanut Butter Chocolate Chip Cookies.

peanut-chocolate-chip-label.jpg

Get a price on the Baking Sheet I Recommend at Amazon.




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Average user rating from: 3 user(s)

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3.7  (3)
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Really tasty cookies. They were very easy and it seems to be a robust recipe - I had to use olive oil and sunflower spread in place of canola oil and golden syrup in place of the rice syrup and they still came out looking good.
Thank you Mattie!
Rating 
 
5.0
Reviewed by George March 07, 2013

Nice!

Really tasty cookies. They were very easy and it seems to be a robust recipe - I had to use olive oil and sunflower spread in place of canola oil and golden syrup in place of the rice syrup and they still came out looking good.
Thank you Mattie!

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The dough was vey crumbly and was not moist enough to come together. I compressed the dough anbd baked it and it does not taste like peanut butter or much of anything. So disappointed! :(
Rating 
 
1.0
Reviewed by irene March 05, 2013

dough was crumbly

The dough was vey crumbly and was not moist enough to come together. I compressed the dough anbd baked it and it does not taste like peanut butter or much of anything. So disappointed! :(

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I am wondering if you have any suggestions for substituting the soy flour? I am really wanting to try this recipe but see your suggestion to follow the recipe EXACTLY! I will await your response before I give it a go. Many thanks!
Reviewed by shawna April 01, 2011

I am wondering if you have any suggestions for substituting the soy flour? I am really wanting to try this recipe but see your suggestion to follow the recipe EXACTLY! I will await your response before I give it a go. Many thanks!

Owner's reply

Hi shawna, you should be able to substitute chickpea flour for the soy flour. Let us know how it works out if you end up giving it a whirl!

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I also substituted brown rice syrup for dark sugar syrup, but also added some apple sauce for moisture. Delish. Great recipe!
Reviewed by Nikki December 23, 2010

Delish and easy!

I also substituted brown rice syrup for dark sugar syrup, but also added some apple sauce for moisture. Delish. Great recipe!

Owner's reply

So glad it worked out for you Nikki! It's cool to see people making it work with creative ingredient substitutions.

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I had to make two changes :
- The rice syrup was replaced by "candi syrup" (dark sugar syrup).
- I had no more chocolate chips, so I did without.

The result turned out fantastic, this is beyond expected. Also, it is well explained, we couldn't go wrong with this one if we follow the instruction. Thanks.
Try it, you won't be disappointed!
Rating 
 
5.0
Reviewed by Daniel-san May 12, 2010

Fan-tas-tic cookies!

I had to make two changes :
- The rice syrup was replaced by "candi syrup" (dark sugar syrup).
- I had no more chocolate chips, so I did without.

The result turned out fantastic, this is beyond expected. Also, it is well explained, we couldn't go wrong with this one if we follow the instruction. Thanks.
Try it, you won't be disappointed!

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