Eggless Chocolate Peanut Butter Cookies (Levain Style)
Indulge in these Eggless Chocolate Peanut Butter Cookies (Levain Style). Thick, gooey, and packed with chocolate and peanut butter, they’re the ultimate egg-free treat!
Ingredients
- 1.5 Cups All Purpose Flour APF
- 1 Cup Cake Flour 7 parts APF + 1 part Corn Starch
- ½ Cup Cocoa Powder Dutch Cocoa preferred
- 1 Tsp Corn Starch
- ¾ Tsp baking soda
- ½ Tsp Salt
- 1 Cup Unsalted Vegan Butter or regular
- 1.5 cups White Sugar
- 3 Tsp Egg Replacer 2 eggs equivalent
- 3 cups Peanut Butter Chips
Equipment
Instructions
- Preheat the Oven to 350 F (about 175 C).
- In a mixing bowl, or stand mixer, add the butter, sugar, and Ener-G egg. Mix until you get a frosting like consistency.
- In a bowl, combine all the dry ingredients, and mix evenly. Then add the dry ingredient mixture to the wet mixture and combine until the cookie dough comes cleanly off the sides of the mixing bowl.
- Add the peanut butter chips to the cookie dough, and mix until uniformly incorporated.
- Portion out the cookies to a parchment lined baking sheet using an ice cream scoop or two spoons.
- Bake the cookies for 12-15 minutes at 350 F (about 175 C)
- Allow the cookies to cool on the baking sheet for 3-4 minutes until they are firm enough to transfer to a wire rack. Transfer them to a wire rack and allow to cool for another 20 minutes before enjoying.
- Enjoy.
Notes
- Chill the dough for at least 30 minutes before baking to prevent spreading and achieve that thick Levain-style texture.
- These cookies are best enjoyed warm. Reheat in the microwave for a few seconds for a gooey center.
- Store leftovers in an airtight container at room temperature for up to five days.
Video
Nutrition
Serving: 1CookieCalories: 320kcal
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