Vegan GF Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour

 I tried my hand with peanut flour for these cookies and it was my first time working with it and here’s what I came up with.

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Vegan GF Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour
1/2 c Vegan Butter (room temperature, softened)
1 c White Sugar
1/2 c Brown Sugar
1/4 c Water
Cream these ingredients together

Then add
1 c Peanut Flour
1/2 Tsp Baking Soda
1 Tsp Vanilla Extract
Mix Again

Add 1 c Chocolate Chips and stir in by hand

Form into golf-ball sized balls on a greased/sprayed cookie sheet
Bake at 375F (I baked one tray for 10 minutes and one tray I left in for 12 minutes)

The cookies will spread, so don’t crowd on the cookie sheets.  They will puff up in the oven and not look quite done.  Take them out anyway and just let them sit on the cookie sheets for about 15-20 minutes or until cool enough to transfer to a container.  At this point, they will be thin (not puffy) and hardened around the edges and gooey in the middle.

Note:  There is not actually any caramel in this recipe.  But because of what the brown sugar did, caramelization, they take on a lovely caramel flavor.

Same with Peanut Butter.  No actual PB was used.  The Peanut Flour morphed into a Peanut Butter-like state.  No complaints!

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Here are the steps:
Butter, Sugars, Water

Betty Crocker Mixer that I’ve had since college

Cream the butter and sugars

 Chunky, not to worry.  Don’t bother sifting.  Waste of time.

Add in Peanut Flour, Baking Soda, and Vanilla.  Mix it up.

Add in Chocolate Chips and stir in by hand

The dough is thick at this point.  Not ridiculously thick, but pretty thick.

You could refrigerate the dough for 20 minutes before forming the balls, but I didn’t have time for all that.  I had a family chomping at the bit to get these suckers baked.

The tray on the left was in for 12 minutes, on the right 10 minutes.  The left is a little more brown and well done but in 20 minutes after they cooled they both seemed about the same.

After 15-20 minutes, or they have cooled sufficiently to move them from the cookie sheets, put them in a container.

 I love the semi-translucent parts.  That’s where the Peanut Flour + Butter + Sugar turned into a mouthgasmic experience. 

Something tells me the contents of the storage container will not last long.  At all. 

These cookies took on a Caramelized State.
Much like my Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts”  

See you really are making Carmel with this recipe.  I wouldn’t steer you wrong!
Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts”

Other desserts that are variations on the PB + Chocolate Theme:
1.  Raw Vegan Peanut Butter Cookie Dough Balls 

Raw Vegan Peanut Butter Cookie Dough Balls 

2. High Raw Vegan Chocolate Chip Cookie Dough Balls

 High Raw Vegan Chocolate Chip Cookie Dough Balls

3. No-Bake Vegan Peanut Butter Chocolate Chip Cookie Dough Balls (with a High Protein Option)

 
 
No-Bake Vegan Peanut Butter Chocolate Chip Cookie Dough Balls (with a High Protein Option)


4. Raw Vegan Chocolate Chocolate-Chip Cookies

 

   

12 Responses to “Vegan GF Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour”

  1. #
    1
    Tamar — February 1, 2011 at 9:14 pm

    Averie – made the Peanut Butter Caramel Chocolate Chip Cookies tonight. YUM. They are like cookie candy! So delish.

    Reply

  2. #
    2
    Monica — February 4, 2011 at 3:47 pm

    I made the PB Caramel Chocolate Chip cookies last night! OMG these are the BEST cookies I have ever tasted! GREAT recipe…I will use it again and again, I am sure!

    Reply

  3. #
    3
    vegan — December 8, 2012 at 3:44 pm

    Yeah….. I tried these and they didn’t work. Followed the recipe exactly twice (failing both times, the second time even adding tapioca starch to bind it) but the cookies all melted together in the oven after 5 minutes. Maybe my peanut flour wasn’t good? It was too melty and did’t hold together. Also, you refer to ‘baking powder’ in the ingredients list and then ‘baking soda’ elsewhere. Which is it? The batter was good, though. We just ended up eating that. Salutations.

    Reply

    • Averie @ Averie Cooks replied: — December 8th, 2012 at 4:20 pm

      I’m sorry that you didn’t have success. This recipe is a couple years old and I apologize that the details on it are even a little fuzzy for me of exactly what I did – but use baking soda rather than baking powder if you try again. I do remember that they did spread quite a bit for me, and they were on the gooey and melty side for me too – as evidenced by the photos. Glad you enjoyed the batter though.

      Reply

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