[print_this] 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 1/2 Tsp Baking Soda 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! [/print_this] Here are the steps: Butter, Sugars, Water Betty Crocker Mixer that I’ve had since college 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. 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: 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
