Craving a cookie and wanting to make something without eggs, I found this recipe on Food.com for a chocolate chip cookie made with spelt flour. I love using spelt flour. I’ve used it often recently in things like banana bread and muffins and they always turn out so nice!
This cookie sounded promising It was sweetened with maple syrup, made with Smart Balance Chunky Peanut Butter and no eggs. It wasn’t entirely vegan because I didn’t use vegan chocolate chips – but I’m not that picky! I was not disappointed. The only problem I had with these cookies was I could not stop eating them. I took them to work to get rid of them and still got into them. Bad me! You don’t have to not be eating eggs or dairy to make these in any way – you actually should make them because they are good for you AND yummy! You just need to exercise more self control than I did over them. 😉
Losing Control Peanut Butter Chocolate Chip Cookies
adapted from food.com
1- 1/2 cups Smart Balance Crunchy Peanut butter
2 1/4 cups spelt flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups maple syrup
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat oven to 375F degrees. Line cookie sheet with parchment paper.
Place peanut butter in a microwave-safe bowl. Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats
In large bowl add flour, baking soda, and salt. Add peanut butter, maple syrup, and vanilla and stir until blended. Fold in the chocolate chips.
Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie. Flatten slightly.
Bake 15-17 minutes, or until golden brown. Cool for about 5 minutes on the cookie sheet. Transfer to a wire rack and allow them to cool completely.