I was inspired with this recipe by a friend to come up with a vegan Peanut Butter Cookie. The only thing to change was the egg. I chose to use chia seeds for this one as I often use them for french toast. Instead of a traditional peanut butter cookie, this produced a crisp, thin cookie that got rave reviews! I then added chocolate chips to it to send it over the top! Enjoy!
1 cup creamy natural peanut butter
1 cup sugar
1 ¼ tsp. coarse salt
1 tsp. baking soda
1 cup chocolate chips
½ teaspoon vanilla extract
½ Tbsp. maple syrup
1 full Tbsp. chia seeds
½ tsp. nutmeg
Preheat oven to 350°.
Combine the vanilla, maple syrup, chia seeds and nutmeg in a bowl and set aside in the refrigerator for 10-20 minutes to let the mixture “activate”. The chia seed mixture should thicken and take on a egg like consistency.
While waiting for the chia seed mixture to thicken prepare the cookie sheets by lining them with parchment paper. Measure the peanut butter, sugar, salt and baking soda into a mixing bowl. Add the chia seed mixture and combine with an electric mixer using a paddle attachment if you have one. Once ingredients are combined add chocolate chips to the dough and mix in.
Using a medium cookie scoop, scoop the cookie dough onto the prepared cookie sheets. There is no need to press the dough as these cookies will spread and thin. Space these out on the sheet as they will spread and run into each other. Bake about 12 minutes until golden brown. These turn out thin and crisp once done. Remove from the oven and let sit until cooled, about 5 minutes. Transfer from baking sheet. If you try to transfer from the baking sheet too soon they will break apart.