Vegan Peanut Butter Chocolate Chip Avocado Cookies
 
Prep time
Cook time
Total time
 
Simple vegan cookies that are super soft, thick, fluffy, cakey, and packed with dark chocolate and peanut butter.
Author:
Recipe type: Cookies, Dessert, Vegan
Serves: 36
Ingredients
  • 1 avocado
  • 1 stick (1/2 cup) vegan buttery spread (I used Earth Balance)
  • ¾ cup Sucanat (sugar cane natural)
  • ½ cup plus 2 tablespoons natural peanut butter
  • 1 teaspoon vanilla
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons lukewarm water (2 flax eggs)
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (or use only all-purpose flour if you wish)
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1½ cups vegan chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a medium-sized bowl, combine the flours, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. Pulse the avocado in a food processor until smooth. Meanwhile, cream the butter in a large bowl. Add the avocado to the butter, and beat on high for 2-3 minutes. At first it will look lumpy, but eventually it will be whipped and smooth. Beat in the peanut butter, then add the Sucanat, mixing until smooth.
  4. Pour in the flax eggs and vanilla, mixing until combined.
  5. Gradually add the dry ingredients to the wet ingredients, using a spatula to wipe down the sides frequently. Fold in the chocolate chips.
  6. Use a heaping tablespoon to scoop the batter, then roll into balls and place on a greased/parchment-lined cookie sheet. Press down lightly with your fingers on each cookie, flattening out slightly. Bake for 9 minutes. After removing from the oven, let the cookies sit on the baking sheet for a couple of minutes before moving them to a cooling rack.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/03/27/vegan-peanut-butter-chocolate-chip-avocado-cookies/