PB2 Chocolate Chip Cookies

We really like these PB2 brownies - super easy to make, not too sweet, and very satisfying. But it's time to try some other desserts. I still have a lot of PB2 and almond butter; surely one can make a good chocolate chip cookie from that? I googled, looked through several recipes, and decided to try a twist on these vegan chocolate chip almond butter cookies by Beaming Baker. I made several changes, including using half PB2 and making them less sweet (most desserts are always too sweet!), and used brown sugar and fewer chocolate chips (half the amount listed was plenty!)

Note: If you don't have PB2, just use 1 1/4 cups of any flour (oat, almond, wheat, or a mix). 
Makes 2 dozen cookies.


Dry ingredients:
3/4 C flour
1/2 cup PB2 (or any other flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients:
1/2 C almond butter (or 1/3 C vegan butter)
3 T canola oil
1/3 C brown sugar, heaping
2 flax eggs (2 T flaxmeal, 6 T warm water)
1/2 tsp vanilla

1/2 C chocolate chips


Preheat oven to 350. Make flax eggs and set aside. Mix dry ingredients. Mix wet ingredients. Combine. Fold in chocolate chips. Form into balls and place on silicon lined cookie sheet. Bake for 12-14 minutes. Cool on cookie sheet about 20 minutes and transfer to cooling rack. Enjoy!

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