The thing I missed most after switching to a plant-based diet was Reese’s Peanut Butter Cups. I don’t care how artificial they are, they bring me to a special place.
That’s why I’m all about indulging in peanut butter and chocolate. Eating isn’t JUST about your physical health – it plays a role in your happiness too.
These cookies look a little bit like your classic peanut butter cookies, but their texture is unique. I would liken it to a shortbread cookie: they crumble when you bite into them and then melt in your mouth.
(And then you’re lost to the world, far far away swimming in pools of molten chocolate and peanut butter heaven.)
- 1 ½ cups spelt flour
- 1 teaspoon baking soda
- 1 cup creamy peanut butter
- ½ cup maple syrup or agave
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 Tablespoon almond milk
- Set the oven to 350 F
- In a large bowl, fold together the peanut butter, maple syrup, and vanilla extract.
- Pour the spelt flour, baking soda, and chocolate chips over the top and fold together.
- If it doesn’t come together (it’s crumbly and floury) add the almond milk to bind.
- Use a 1 Tablespoon scoop to form cookies and use a fork to create hashtags (lol) on top of each cookie.
- Bake for 9-11 minutes, or until golden brown but still soft (they harden when they cool).
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.