Wow any crowd with this melty, oh-so-satisfying big cookie from the Unbelievable Vegan Cookies cookbook. High with scoops of vegan vanilla bean ice cream and further chocolate drizzles to take it to the subsequent stage.
What you want:
1 tablespoon floor flax seeds
3 tablespoons vegan milk
½ cup clean peanut butter
¼ cup maple syrup
¾ teaspoon salt, divided
½ cup vegan butter, softened
½ cup mild brown sugar
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup vegan chocolate chips
What you do:
- Preheat oven to 375 levels. Line a big baking sheet with parchment paper.
- In a small bowl, combine floor flax seeds and milk and put aside. In a medium bowl, combine peanut butter, maple syrup, and ¼ teaspoon of salt.
- In a stand mixer, cream butter and light-weight brown sugar for two minutes. Add flax combination and proceed beating for yet one more minute.
- In a big bowl, whisk flour, baking powder, baking soda, and remaining salt. Mix dry substances with creamed butter combination. Combine till a agency cookie dough batter is achieved. Fold in chocolate chips and knead for two minutes.
- On a clear work floor, place half of dough and roll out right into a spherical pizza form that’s 9½ inches in diameter. Unfold peanut butter combination evenly on high. Roll out remaining cookie dough and place on high.
- Bake 12 to fifteen minutes. Take away from oven and let cool.
For extra recipes like this, take a look at:
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