Good luck eating just one of these tender, chewy chocolate chip cookies.
YIELD: MAKES 24 COOKIES
1½ cups crunchy peanut butter
2¼ cups spelt or all-purpose flour
1 tsp. baking soda
1 tsp. salt
1½ cups maple syrup
2 tsp. vanilla extract
1½ cups vegan chocolate chips
- Preheat oven to 375°F. Coat baking sheets with cooking spray or line with parchment paper. Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to 45 seconds, or until melted, stirring once or twice.
- Combine flour, baking soda, and salt in large bowl. Stir in peanut butter, maple syrup, and vanilla until blended. Fold in chocolate chips.
- Drop 2 Tbs. dough for each cookie onto prepared baking sheet, and flatten slightly. Bake 15 to 17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cool completely.
VEGAN
NUTRITION INFORMATION
Calories: 237
Protein: 6 g
Total Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 31 g
Cholesterol: 0 mg
Sodium: 238 mg
Fiber: 2 g
Sugar: 19 g
