Fursecuri vegane cu unt de arahide și ciocolată

If you are looking for an upgrade to your ordinary cookies, try these Fursecuri vegane cu unt de arahide și ciocolată. Soft, big, thick, chewy, loaded with peanut butter flavors and chocolate chips.

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I am not sure what I can add to describe these cookies. They certainly steal all the attention from any classic rețetă de fursecuri vegane. Not only do they taste amazing, but they also look irresistible with their perfect crisp on the outer edges due to the mechanical scoop I am using to release the dough.

If you’ve been visiting The Conscious Plant Kitchen for a while, you know our passion for peanut butter and cookies. But all our previous cookie recipes using peanut butter tend to be crunchy and crumbly like my prăjituri cu unt de arahide din făină de migdale.

Don’t get me wrong, I love crunchy prăjituri vegane cu unt de arahide, but a chewy peanut butter chocolate chip cookie is dreamy! Now if you prefer thick cookies, try my Biscuiti cu Banana Bread. Let me share my tips and tricks to make the best vegan peanut butter chocolate chip cookies.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Fursecuri vegane cu unt de arahide și ciocolată

If you are looking for an upgrade to your ordinary cookies, try these Vegan Chocolate Chip Peanut Butter Cookies. Soft, big, thick, chewy, loaded with peanut butter flavors and bites of chocolate chips.

5 de la 6 voturi

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Timp de pregatire: 10 minute min

Timp de gătit: 11 minute min

Timpul total: 21 minute min

Curs: Desert

Bucătăria: american

porţii: 12 fursecuri mari

calorii: 299.6 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ ½ ceaşcă Unt fără lactate (nesărat)
• ▢ ½ ceaşcă Unt de arahide (nesărat)
• ▢ ¼ ceaşcă Zahăr din trestie nerafinat
• ▢ ⅔ ceaşcă Zahăr brun moale
• ▢ 1 linguriță Extract de vanilie
• ▢ 1 lingură Făină de in
• ▢ 2 ½ linguri Apă călduță
• ▢ 1 ¼ ceaşcă Faina de toate scopurile - (nota 1)
• ▢ ½ linguriță Praf de copt
• ▢ ½ linguriță Sare
• ▢ ⅔ ceaşcă Chipsuri de ciocolată neagră fără lactate

Instrucțiuni

• In a large bowl, or the bowl of the stand mixer, beat the butter and peanut butter until smooth.
• Incorporate both sugars until creamy.
• Beat in the vanilla extract, flax egg, and baking soda for a few seconds, then beat in the flour.
• Fold in chocolate chips and beat few seconds to evenly incorporate.
• Line two large baking sheets with lightly oiled parchment paper.
• Scoop out two tablespoons of batter (for 12 large cookies) onto the cookie sheet and leave a thumb space between each cookie.
• Chill the cookie dough for 15 minutes.
• Preîncălziți cuptorul la 350 ° C (180 ° F).
• Remove from the fridge, flatten each cookie dough ball with the back of a fork.
• Bake in the center rack of the oven for 10-12 minutes for large cookies (2-tablespoon worth of batter) or 8-11 minutes for smaller cookies (1 tablespoon of batter) or until golden brown.

notițe

Notă 1Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1fursec | calorii: 299.6kcal | Carbohidrați: 33.2g | Proteină: 4.7g | Gras: 17.2g | Grăsime saturată: 4.9g | Grăsimi polinesaturate: 3.8g | Grasime monosaturata: 7.5g | Grasimi nesaturate: 1.3g | Sodiu: 252.3mg | Potasiu: 167.3mg | Fibră: 2.1g | Zahăr: 19.6g | Vitamina A: 3.8IU | Vitamina B12: 0.03pg | Vitamina C: 0.003mg | Calciu: 26.4mg | fier: 2.1mg | Magneziu: 46.7mg | Fosfor: 85.1mg | Zinc: 0.7mg

Ingrediente și înlocuiri

• Unt pe bază de plante – Also called vegan butter or margarine. Both work great as long as it’s dairy-free and softened at room temperature for 20 minutes.
• Unt de arahide cremos – Unsalted, without added oil or added sugar as it would affect the cookie’s sweetness and texture. You can try sunflower seed butter, but it might turn your cookies green. You might want instead to use my Fursecuri cu unt de floarea soarelui
• Zahăr brun moale for ultra-chewy cookies.
• Zahar alb or caster sugar is the trick to making crispy edges on your cookies.
• Extract de vanilie pentru aromă.
• Ouă de in – Before starting the recipe, mix flax meal and lukewarm water to make a flax egg. Set aside until gooey. This is used as an egg replacer, it adds a truly chewy texture to your peanut butter cookies
• Faina de toate scopurile – Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.
• Praf de copt for a little rise
• Sare to boost the flavors
• Chipsuri de ciocolată vegane – Dark chocolate chips, oat milk chocolate chips, or simply cut-out chocolate chunks out of a dark chocolate bar. You can also swap chocolate chips for shredded coconut – this makes ultra-chewy peanut butter cookies, or use chopped pecans or walnuts for crunch.

How to Make Vegan Chocolate Chip Peanut Butter Cookies

1. The secret to making the best vegan peanut butter cookies is to gently cream the vegan butter and peanut butter at first. I like to use a stand mixer with a paddle attachment, but you can also stir both ingredients, in a mixing bowl using a silicone spatula.
2. When smooth and creamy, use a hand beater or keep working with the paddle attachment to cream both sugar into the peanut butter mixture. Beat until light brown, and sugar is well incorporated.

3. Now, whisk in baking soda, salt, flax egg, and vanilla extract for a few seconds. Finally, whisk in flour, until the batter is thick and consistent.
4. Fold in chocolate chips and whisk for a few seconds to evenly incorporate. I don’t like my cookies too sweet, so I used only 2/3 cup of chocolate chips. But feel free to use up to 1 cup if you love your peanut butter cookies loaded with chocolate chips.

5. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with cooking spray. Use a mechanical cookie dough scoop to form cookies of about 2 tablespoons in size and release them on the baking sheet.
6. Leave a thumb space between each cookie. Chill baking sheets for 15 minutes. Then, use the back of a fork to press the cookie and form a crisscross shape on top. I made 12 large peanut butter cookies. For this size, baking time is between 10 to 12 minutes. If you make smaller cookies, 24 cookies are more conventional, equivalent to 1 tablespoon of cookie dough size each. Then, bake them for 8 to 11 minutes.

Sfaturile de copt ale lui Carine

• Chilling or not chilling cookie dough. The big question when it comes to cookies is always, should I chill the cookie dough before baking? My tip is to bake a single cookie, unchilled, and see how it behaves. If it is overspread, then chill the dough for 30 minutes. But, if you keep it’s shape, then bake the dough without chilling.
• Use a cookie dough scoop. This is the best way to portion cookies of the same size but also make beautiful chocolate chip cookies. Do you see the lines on top of my cookies? They come from the scoop. If you roll the cookie dough into balls by hand to remove any lines that add crispiness to the edges.
• Press with a fork for extra texture. When you form a crisscross on top of a peanut butter cookie, you not only make it cute, but you add texture. The top of the cookies hardens faster, adding crispy outer edges to the cookies.
• Watch them closely. As soon as they get golden brown, crispy on the edge, but still soft in the middle, take them out of the oven. Let them cool on the rack so the cookie feet firm up, but the center stays soft and chewy.

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