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    cocoa powder

    {Vegan} Chocolate Peanut Butter Cookies

    October 21, 2017

    I am a firm believer of eating EVERYTHING! I do not discriminate on any type of food, I especially love all dairy (really, cheese is my love child) and bread and fruit and veggies and all meat. Food is what truly makes the world go round. That being said, I do know that there are folks with serious allergies and illnesses when it comes to certain foods. My daughter has an egg allergy (saddest thing ever) so baked goods are sometimes difficult for her to eat. I have several recipes WITH eggs that are mild enough and don't affect her. But when it comes to cookies, she has a super tough time. Those soft, gooey centers don't lend themselves well to someone with an egg allergy. 

    I sought out to make the perfect chocolate cookie for her a while back which won over her heart and belly. Most recently, I added peanut butter (which makes them 100x better) and adjusted some other pieces to make them fully vegan for some of my other sweet friends. A close friend of mine is vegan and also a fabulous baker. One day I tried some cookies she made, I was astounded at how wonderful they tasted. I had considered vegan baked goods an oxymoron, but my opinion quickly changed after that day. I also realized that just because they are vegan doesn't mean they are healthy, hahaha! These guys have flour + sugar and all the goodies that make cookies perfect treats. 

    I think these cookies are an exquisite texture: soft, chewy, dark, the perfect bite. I can totally see smooshing some ice cream in between two cookies and having the most amazing ice cream sandwich. I personally love using a very deep dark cocoa powder, I use Hershey's Special Dark, it has a mix of both Dutch and Natural Cocoas and really gives a nice depth of flavor. 

    These cookies are so versatile, while they are written as vegan, you can adjust and adapt them to your liking, subbing the vegan butter/margarine for standard butter and the water for any type of milk (cow, almond, rice, hemp). And of course, sub out the peanut butter for almond butter or another butter of your choice. It is super flexible and packs a ton of flavor, perfect for kids and adults alike. Not to mention, these would be an AMAZING cookie to share at a holiday cookie exchange. I hope you give them a try and as always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Happy Baking!


    Print Recipe
    {Vegan}Chocolate Peanut Butter Cookies
    Course Baked Good, Dessert
    Prep Time 10 minutes
    Cook Time 12-15 minutes
    Passive Time 30 minutes
    Servings
    cookies
    Ingredients
    • 1 ½ cups granulated sugar extra for rolling cookies
    • ½ cup margarine/vegan butter/butter softened
    • 4 tablespoon coconut oil can sub other oil
    • ⅓ cup peanut butter or other nut/seed butter of your choice ~ smooth is best
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour can sub gluten free 1:1 ratio Bob's Red Mill is preferred
    • 1 teaspoon baking soda
    • ⅔ cups cocoa powder
    • ½ teaspoon kosher
    • 4 tablespoon water/or choice of milk add more if dough is too dry
    Course Baked Good, Dessert
    Prep Time 10 minutes
    Cook Time 12-15 minutes
    Passive Time 30 minutes
    Servings
    cookies
    Ingredients
    • 1 ½ cups granulated sugar extra for rolling cookies
    • ½ cup margarine/vegan butter/butter softened
    • 4 tablespoon coconut oil can sub other oil
    • ⅓ cup peanut butter or other nut/seed butter of your choice ~ smooth is best
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour can sub gluten free 1:1 ratio Bob's Red Mill is preferred
    • 1 teaspoon baking soda
    • ⅔ cups cocoa powder
    • ½ teaspoon kosher
    • 4 tablespoon water/or choice of milk add more if dough is too dry
    Instructions
    1. Preheat oven to 400 degrees and line two sheet pan with parchment paper or silicone liners.
    2. Using your stand or hand mixer, cream together sugar, margarine and coconut oil.
    3. Add in your peanut butter and vanilla, continue to cream.
    4. In a small bowl, mix together your dry ingredients and whisk until combined. Slowly add in with your mixer on low speed until combined.
    5. Finally add in your water, add additional if dough seems too dry. The dough should be firm and hold together.
    6. Place dough in refrigerator for 30 minutes.
    7. Using a cookie scoop, scoop out dough and roll into a smooth ball. Roll into granulated sugar and place on prepared baking sheet. Continue until cookie dough is done.
    8. Bake cookies for 12-15 minutes (swap trays at halfway point) until they begin to crackle.
    9. Remove, let cool on tray then transfer to cooling rack.
    10. Enjoy. Cookies keep well in a sealed container for a week.
    Share this Recipe

    Chocolate Olive Oil Cookies

    September 20, 2017

    cookie, chocolate, olive oil, dessert
    cookies, olive oil, chocolate, baking, chocolate chip

    Carapelli Olive Oil elevates these cookies from simple to divine.

    There are some things that you just fall in love with. Cute babies, fresh flowers, the smell of a fresh rain, new shoes and these cookies! Seriously, you will fall in love with these cookies because they are soft, chewy and have such a depth of flavor. Since fall is on the horizon, a few extra cookies is just what the doctor ordered. Add some molasses and brown butter and we're really talking fall! A touch of Carapelli Unfiltered Organic Extra Virgin Olive Oil makes these cookies really special, that nutty flavor plays so well with the brown butter and molasses to create a perfect treat. 

    cookie, chocolate, olive oil, dessert

    Scoops of this perfect dough get ready for the oven.

    The cookie is a science all on its own balancing what ingredients and process to make them the ULTIMATE:

    BUTTER or OIL
    BROWN SUGAR or GRANULATED SUGAR
    REFRIGERATE or NOT

    Then you have to decide do you want them: CHEWY or CAKEY? So many choices and so many variations. I'm a big fan of a chewy cookie with a crispy edge, the ultimate balance. If I want a cakey cookie, I'd rather just eat cake!

    These cookies go one step beyond your average chocolate chip cookie with the addition of cocoa powder. The cocoa powder gives the cookies that signature crinkle and really make it decadent. 

    I'm not saying these are the BEST cookies you'll ever have, but I do think if you don't try them you may regret it. Don't you want to sample a bite of heaven? A cookie that has deep flavors of olive oil, molasses and brown butter, giving them an almost caramel note? 

    So, grab your mixer and make a batch today!

    cookie, chocolate, olive oil, dessert

    Those puddles of chocolate and salt are rich and gooey!

    As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

    xoxo,
    Cosette

    Print Recipe
    Chocolate Olive Oil Cookies
    cookie, chocolate, olive oil, dessert
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional
    cookie, chocolate, olive oil, dessert
    Instructions
    1. Preheat oven to 325 degrees F. Makes approximately 24 cookies.
    2. Line 2 cookie sheets with parchment paper or silicone mats.
    3. In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.
    4. In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.
    5. Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.
    6. Allow to cool in the pan for 5 minutes then transfer to wire rack.
    Recipe Notes

    **You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off. 

    **Store cookies in an airtight container for 3-5 days

    **Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking. 

     

     

     

     

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