RecipesPeanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1/4 cup (45 grams) non-dairy buttery spread (even coconut oil can work)
  • 1/4 cup (70 grams) Rusty’s smooth peanut butter 
  • 1/2 cup (80 grams) brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup white flour
  • 1 cup whole spelt flour
  • 1/3 cup mini non-dairy chocolate chips
  1. Preheat oven to 175 C and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the ground flax and water and give it a few minutes until it thickens. 
  3. With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined.
  4. Add the sugar and beat for 1 minute more. Beat in the flax mixture  until combined.
  5. Now, beat in the dry ingredients (baking soda, baking powder, salt, whole spelt flour, and white flour) one by one.
  6. Stir in the chocolate chips. If they’re not sticking to the dough, just press them in with your fingers.
  7. Shape  balls of dough using an ice cream scooper and place on the baking sheet about 5 cm apart. Flatten them lightly with a spatula and put a few chocolate chips on top for decoration. 
  8. Bake for about 11 minutes until lightly golden. The cookies will be very soft coming out of the oven, but they will harden up as they cool. Allow to cool for 5 to 10 minutes on the baking sheet.