Why use aquafaba in these vegan cookies?

Aquafaba, the brine from garbanzo beans, acts as an egg substitute, helping to bind the ingredients and contribute to the cookie's texture without using animal products.

How long can I store the cookie dough in the freezer?

The recipe instructs to store the dough balls in a large Ziploc bag in the freezer until ready to bake, implying they can be kept for an extended period for on-demand baking.

Can I use a different flour instead of almond flour?

This recipe specifically calls for 1 2/3 cups of almond flour, which provides a unique texture and moisture. Substituting with other flours like all-purpose or oat flour would likely alter the cookie's consistency and may require adjustments.

What is the best way to bake these cookies from frozen?

Preheat your oven to 350 degreesF, then place the frozen cookie dough balls 2 inches apart on a parchment-lined baking sheet. Press them down slightly if soft enough, and bake for 15 minutes until golden brown.

Do I need to melt the coconut oil before adding it?

Yes, the recipe specifies using 1/4 cup unrefined, virgin coconut oil, melted, to ensure it incorporates smoothly with the other liquid and dry ingredients.

4 years ago

Break and Bake Peanut Butter Chocolate Chip Cookies
[Vegan]

Name: Break and Bake Peanut Butter Chocolate Chip Cookies [Vegan]
Cook time: 15 min
Yield: 15
Ingredients: 1/4 cup unrefined, virgin coconut oil, melted; 1/4 cup coconut sugar; 3 tablespoons aquafaba (the brine from a can of garbanzo beans)*; 2 tablespoons peanut butter*; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 2/3 cup almond flour; 3/4 cup dark chocolate chips

CP By: Carly Paige

Author Bio

Carly Paige, culinary nutrition expert and chef, is on a mission to redefine the way... Read More

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Break and Bake Peanut Butter Chocolate Chip Cookies

Warm, golden-brown vegan peanut butter chocolate chip cookies, fresh from the oven, with melted chocolate chips visible, served on a plate.

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Discover more recipes with these ingredients

Break and Bake Peanut Butter Chocolate Chip Cookies

Dairy Free

Vegan

These homemade Break and Bake Vegan Peanut Butter Chocolate Chip Cookies are just as convenient as the store-bought kind but much healthier. Featuring a few signature healthy baking swaps, these cookies can be enjoyed immediately, or a few weeks later. Make now, break and bake later!

Ingredients You Need for Break and Bake Peanut Butter Chocolate Chip Cookies [Vegan]

1/4 cup unrefined, virgin coconut oil, melted
1/4 cup coconut sugar
3 tablespoons aquafaba (the brine from a can of garbanzo beans)*
2 tablespoons peanut butter*
1/2 teaspoon salt
1 teaspoon baking powder
1 2/3 cup almond flour
3/4 cup dark chocolate chips

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How to Prepare Break and Bake Peanut Butter Chocolate Chip Cookies [Vegan]

To a large mixing bowl, add the coconut oil, coconut sugar, egg, peanut butter, salt and baking powder. Stir to combine. Add the almond flour and mix again. Add the chocolate chips and fold into the cookie dough.
To make these break n’ bake friendly, scoop out rounded tablespoon amounts of dough and roll into a ball.
Place on a paper plate with each ball of dough touching the other, making three rows across and 5 rows down of dough balls. Repeat until the dough is gone, making about 15 cookies. Trim the excess paper plate and place into a large Ziploc bag. Squeeze out any excess air and seal tight. Store in the freezer until ready to bake.
Preheat the oven to 350°F. Place the frozen cookies 2 inches apart on a parchment-lined baking sheet. If soft enough, press down slightly to resemble a cookie shape. Bake for 15 minutes or until golden brown on top. Remove from the oven and allow to cool slightly before serving.