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Double Cookie Post…

February 16, 2008

My 10-year-old brother and I baked these double chocolate chip-peanut butter beauties together, when he was visiting me last weekend, as a present for his dad. It was such a blast, and brought back many fun memories of my favorite kitchen helper. He used to help me wash bake & wash dishes, in his pajamas, beginning when he was about 4-years-old. What can I say, he’s a natural.

I can’t remember where either of these recipes came from, but I know that I’ve been making them for years, and that they’re both veganizeable. Bake up a batch or two with someone you adore!


Peanut Butter-Chocolate Chip Cookies

  • 1/2 cup margarine
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 3/4 cup natural peanut butter
  • 1 egg replacer
  • 1 teaspoon vanilla extract (or coconut, as Sean recommends)
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips (or more dark ones)

Preheat oven to 375*F. Cream the first 4 ingredients together, then add the egg and vanilla, and cream until fluffy. Add the flour, baking soda, and salt, mixing carefully until combined. Stir in the oats and chocolate chips by hand, in order to get them evenly distributed.

Use a cookie scoop (or two spoons) to drop by rounded tablespoons onto cookie sheets. Flatten them down a little with your hands, otherwise they’ll stay in globs. Bake for 8-10 minutes until golden. Makes a few dozen.


I just cranked out these homey ginger cookies as a housewarming gift for my sister, who is hosting a dinner party tomorrow night. They’re definitely a wintertime staple around here.


Chewy Ginger Cookies

  • 3/4 cup margarine
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 Ener-G egg replacer
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • pinch cloves
  • turbinado sugar for rolling (regular sugar works, but isn’t as pretty!)

Preheat oven to 375*F. Cream the first 3 ingredients together until blended well. Add the egg replacer and beat until fluffy. Combine remaining ingredients (except turbinado sugar) in a separate bowl, to distribute the spices and leavening well. Add to the wet ingredients and mix just until combined.

Form into 1-inch balls (a cookie scoop is handy here) and roll in the turbinado sugar. Place on a cookie sheet, 2 inches apart, and bake for 8-10 minutes until crinkly and no longer puffy in the center. Makes a little over 2 dozen cookies.

3 Comments leave one →
  1. February 17, 2008 1:54 pm

    oh yum, those look wonderful!

  2. May 30, 2008 5:35 pm

    Thanks, Liz! They were pretty damn tasty.

  3. Monique permalink
    July 26, 2011 9:42 pm

    Would love recipe for stevia sweetened cookies and treats . Thx!

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