added this 16 years ago
Awesome Peanut Butter Truffle Cookies
What you need:
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1 egg replacer (I use 1 1/2 teaspoons Ener-G Egg + 2 tablespoons water)
3/4 teaspoon baking soda
1/2 cup vegan chocolate chips
What you do:
1. Preheat oven to 350 degrees F. Grease a cookie sheet, or line with parchment paper.
2. With a spoon, mix together first 4 ingredients. Stir in the chocolate chips.
3. Drop by rounded teaspoonfuls about 2" apart. Bake for 9 minutes. Let them cool on the sheets for about 5 minutes before you try to take them off, so they don't fall apart.'
Preparation Time:
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
These are the easiest cookies to throw together last minute if you forgot something to bring for a potluck or some other food related event!
Or, i f you are bored and have some time on a cold or rainy day.
Try it! Super easy
Sorry to review this recipe so many times, but I was excited to find out this works fine without the sugar!
I made them with a flax egg (2 TBS flax meal and 3 TBS water, let sit for 10 minutes to gel) and about 1/2 tsp Stevia liquid instead of the sugar, omitting chocolate chips, and it really formed into a dough and everything. Made this way, they don't rise or spread at all, though, so press down into the shape you want before baking.
What a great cookie - that I can now feed to even a Type II diabetic!
Okay, I made these again and, like Vegan Sapien, had great reviews from omnivores. So I felt my previous review was a little on the negative side and wanted to clarify that while they are very rich, these are good and seem to be very popular. Plus, I really liked being able to bring a dessert the gluten-free, fellow hard-to-feed type person could eat too.
In case you're not able to make these disappear fast enough, though (which shouldn't be that hard, I know), the texture changes completely the next day. When they're fresh-baked and properly cooled, they're a really good cookie consistency. After being in a tupperware container on the counter overnight, they became very crumbly, and the next day even more. So they're really best (and most impressive!) when eaten the day of.
Surprisingly, I did not take a picture of these....but, they were really awesome. My daughter ate 3 for dessert and kept asking for more. I took them to her school for a picnic and the teachers kept raving about them! (of course, they were one of the few items that were actually homemade....don't the omnis bake anymore?)
I made these like the instructions said, except I reduced the sugar to between 1/2 and 3/4 cup. They did turn out looking like cookies, although it took them a while to cool and not fall apart. They tasted like what they are: cooked sugary peanut butter with a little chocolate. I'd like to try this with a healthier sugar substitute - has anyone made it work with a liquid? It seems like the batter might depend on the sugar as a dry ingredient, but I don't know.
I used raw cacao chips in them & they came out smelling great. The taste is out of this world.yum
:)>>>These cookies are super delish! I didnt have vegan choc bits so I used carob chips and substituted 1/2 of the peanut butter for soy butter. They bake up just like cookies and the smell is heavenly! Great recipe! Thanx!
I can't understand how these become cookies...It seems by the ingredients listed they would just melt apart during the cooking process. I can't wait for someone to make these and post the results. ;)
I would think to make these raw would be a totally different recipe. I'd leave the baking soda out, use flax or banana for the egg replacer. PB is harder to find raw, so I'd use almond butter and maple syrup or agave for the sweetener. Then, of course, cocoa nibs, ground finely (my preference). That may need some sort of adjusting for amounts. It sounds tasty, though it'd be a completely different recipe.
Tell us how it turns out!
Hi! Thanks for replying! I think I'll take your advice with the almond butter. I am always making raw almond butter anyway for a raw vegan cheese spread that I have on hand all the time. As for the egg replacer, I always use applesauce with some cornstarch mixed in, and that has proved to be a great replacement! I use it in baked goods all the time and they come out very moist. I will also try the maple syrup like you said. I love maple syrup and it makes a wonderful sweetener! Where would you get cocoa nibs?? I have dairy free semisweet chocolate chips. I know those are raw, but I don't know where to find the other. When I make it, I'll let you know how it turns out!
Raw vegan cheese spread? Yum!
I bought raw cacao nibs at Choices, a health food chain in BC. Here is the kind I purcahased:Cacao Power!! :D
They may be at particularly progressive Ma and Pop HFS or you could ask for it! I'm sure whole foods and the like would have them too.
There are many places to order them online as well. This source in the UK has a nice little blurb about how they are produced. Click here for some historical information and nutritional info on the wonderful raw chocolate.
Back to the original recipe, I just might make said variations to try out with my new dehydrator. I do so like using recipes for inspiration!
When I feel like eating baked peanut-y chocolatey goodness, this recipe will be what I look to. I like that it does not call for flour, especially considering I am going gluten free.
Wow! Thanks for all the info!! The sad thing is that it is all expensive! :'( I also wish that cocoa powder didn't have caffeine in it. I haven't found a kind that doesn't. I know that there is carob, but I just don't like the taste of it much. Oh well, beggars can't be choosers I guess. :-\
Yes, it's the only vegan cheese spread that I have found raw. My mom and I have this vegan cheese spread on hand all the time. It's a good thing that we know how to pace ourselves because otherwise it would go fast! My non-vegan dad and brothers even like it!
Have you ever heard of Barat chocolate??? I've heard that it is the closest thing to real chocolate that you can get! I have looked all over for it, and just can't find it anywhere. :(
I would think to make these raw would be a totally different recipe. I'd leave the baking soda out, use flax or banana for the egg replacer. PB is harder to find raw, so I'd use almond butter and maple syrup or agave for the sweetener. Then, of course, cocoa nibs, ground finely (my preference). That may need some sort of adjusting for amounts. It sounds tasty, though it'd be a completely different recipe.
Tell us how it turns out!
Hi! Thanks for replying! I think I'll take your advice with the almond butter. I am always making raw almond butter anyway for a raw vegan cheese spread that I have on hand all the time. As for the egg replacer, I always use applesauce with some cornstarch mixed in, and that has proved to be a great replacement! I use it in baked goods all the time and they come out very moist. I will also try the maple syrup like you said. I love maple syrup and it makes a wonderful sweetener! Where would you get cocoa nibs?? I have dairy free semisweet chocolate chips. I know those are raw, but I don't know where to find the other. When I make it, I'll let you know how it turns out!
Raw vegan cheese spread? Yum!
I bought raw cacao nibs at Choices, a health food chain in BC. Here is the kind I purcahased:Cacao Power!! :D
They may be at particularly progressive Ma and Pop HFS or you could ask for it! I'm sure whole foods and the like would have them too.
There are many places to order them online as well. This source in the UK has a nice little blurb about how they are produced. Click here for some historical information and nutritional info on the wonderful raw chocolate.
Back to the original recipe, I just might make said variations to try out with my new dehydrator. I do so like using recipes for inspiration!
When I feel like eating baked peanut-y chocolatey goodness, this recipe will be what I look to. I like that it does not call for flour, especially considering I am going gluten free.
Pages