Christmas was always my favorite time of year as a child. Not because of the presents--no, the best part of Christmas came in the days before, where my mum, my aunt, and I would get together and make tons of cookies all day! This is my (loose) rendition of the peanut-butter chocolate chip cookies we made, veganized! They cookies have a cakey texture, but are nice a crispy on the outside (whipping the margarine with sugar is key!) Cornstarch is the perfect binder in this recipe.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons vegan non-hydrogenated margarine (Earth Balance)
- 3/4 cup vegan granulated sugar (or turbinado sugar)
- 1/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons of corn starch, mixed with 1 tablespoon water (mix only right before usage)
- 2 cups (about 12 ounces) vegan chocolate chips
- A good dollop of peanut butter, to taste
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the margarine with both sugars; beat on medium speed until light and fluffy. (If you do not have electric mixed, beat well with whisk by hand). Reduce speed to low; add the salt, vanilla, and cornstarch mixture. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips and peanut butter.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Enjoy!