Preheat oven to 350 degrees
Line a rimmed baking sheet with parchment paper
3/4 cup Earth Balance butter
1/2 cup light brown sugar or coconut sugar These were made with coconut sugar and were awesome!
1/2 cup cane sugar or granulated white sugar *For those of you who don't know, granulated white sugar is typically processed using animal bone char. Whole Foods 365 offers vegan white granulated sugar. 1/2 cup of cane sugar = 1/2 cup of refined sugar.
1 Ener-G egg equivalent of one egg
1 tsp vanilla extract
3/4 cup peanut butter (smooth or crunchy)
1 Tbsp of hazelnut spread (optional)
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
- Mix the Earth Balance butter and sugars for about 3 minutes until light and fluffy.
- Beat or mix in the peanut butter, add hazelnut spread if using, and then add the vegan egg and vanilla and mix some more.
- In a separate bowl add the flour, baking soda and salt, and mix until combined.
- Add the dry ingredients to the peanut butter and mix until thoroughly combined.
- Stir in the 1/2 cup of chocolate chips until well blended.
- Roll the cookie dough into a 1 inch ball and place on the lined cookie sheet.
- Using a fork, crisscross the dough ball, adding sugar to the fork tines if you desire.
- Bake for 11 minutes and then check to see if the cookies need more time. If they do, only add one minute increments of time until they are a little brown around the edges.
- Cool on the cookie sheet for 2 minutes, and then add them to a cooling rack. PB cookies tend to fall apart until they are completely cooled, so don't rush to eat them.
- Store for a few days in a sealed container!
*Batter can get crumbly. If this happens just add a little more PB. More info on the bone char process in sugar can be found here.