Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 2 dozen | Prep time: 10 minutes
Cook time: 20 minutes | Total time: 30 minutes
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Being from the east coast, I'm used to baking cookies at pretty much zero sea level. But when we moved to Colorado for a month to a town that was around 7,000 ft above sea level, my first batch of cookies were a disaster! Seriously, like a cookie ball that didn't spread or rise, and was burnt on the outside and raw on the inside. After a lot of experimenting, research, and learning to increase the liquid, decrease the baking powder, and adjusting the temp and baking time, I have finally created a delicious yummy cookie recipe that can be made while you're living in the mountains. These peanut butter chocolate chunk cookies turn out fluffy, slightly chewy, and so delicious.
Ingredients:
1 cup of creamy smooth peanut butter
3/4 cup of white granulated sugar
3/4 cup of unsweetened almond milk
2 tsp of vanilla extract
1 1/4 cup of all purpose flour
1/8th tsp of baking soda
1/4 tsp of salt (optional - omit if using salted chocolate)
1/4 cup (2oz) of chocolate chunks (I used 3/4 of a Beyond Good Sea Salt & Nibs Chocolate Bar)
Directions:
Preheat your oven to 345° F.
Combine the peanut butter, sugar, almond milk, and vanilla in a large mixing bowl.
Using a large spoon or electric mixer, mix them until evenly combined.
Add 1/2 cup of the flour, baking powder, and salt. Mix into the wet ingredients.
Add the rest of the flour and mix until it's just combined.
Gently fold in the chocolate chunks.
Take a small scoop of the cookie dough and roll it into a ball, about 1 inch in diameter.
Flatten the ball into a cookie shape, about 1/4 inch thick. These rise but do not spread out much, so it's important to form them into the desired shape.
Place the cookie dough on a greased baking sheet.
(Optional: bake one test cookie first to see how they turn out before making the rest).
Repeat with the rest of the dough until you have 9-12 cookies on the baking sheet.
Bake for 8-9 minutes on the middle rack of the oven.
Remove from the oven and let the cookies rest for 1 minute on the baking sheet.
Use a spatula to transfer the cookies over to a cooling rack.
Repeat with the rest of the cookie dough until all the cookies are baked.
Let them cool for a few minutes on the drying rack before enjoying.
Tips and Tricks:
This recipe was created when we were in Kremmling, CO at an elevation of around 7,300 ft above sea level. These cookies will turn out differently if you are located in a town at 3,000 ft elevation. If you are around 3,000 ft, try increasing the baking powder to 1/4 tsp and decreasing the almond milk to 1/2 cup & 2 tbsp.
If the cookies are turning out slightly raw in the center, try baking them at the very top level of the oven or using a lighter-colored baking sheet.
This recipe is easily customizable. Try using one of Beyond Good's other flavors, like Toasted Coconut, Salted Caramel, or Orange Zest!
This recipe has not been tested with natural peanut butter. I used the Skippy Creamy Peanut Butter for this recipe.
Store the leftover cookies in an air-tight container at room-temp for up to 7 days. Microwave them on high for about 10 seconds for some warm, gooey goodness.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 cookie (yields 20-24 cookies)
Calories: 117
Total Fat: 6g
Carbs: 14g
Protein: 3g
^ Nutrition facts include the ingredients listed above, except for any whipped cream or toppings. Nutrition facts may change slightly if different quantities of ingredients are used or added.
