Ingredients
- 2 Cups Peanut Butter
- ½ Cup vegan margarine, earth balance
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Teaspoon vanilla extract
- 2 Teaspoons arrowroot
- 2 Teaspoons water
- 3 Cups Flour, all-purpose
- 1.5 Teaspoons Baking Soda
- 1 Teaspoon Salt
- Soy Milk, 1/2 - 1 C approximately
- 12 ounces vegan chocolate chips
Directions
Preheat oven to 350 degrees F.
Mix everything in a bowl except chocolate chips and soy milk. Splash soy milk into batter until the texture is somewhere between wet and dry. Add chocolate chips. Bake for 8 - 10 minutes.
The batter is pretty thick before you add the soy milk, so I ended up using my mixer to get everything blended, but I am wimpy so you may be just fine mixing by hand. I added soy milk until the batter was just slightly thicker than a "Tollhouse Cookie" batter. I used a fork to flatten the cookies before baking. Also, I ended up baking the cookies for about 12 minutes. This makes pretty many cookies!
Jack's Highly Requested Peanut Butter Chocolate Chip Cookies. To import, drag image to your MacGourmet recipe box.
