- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup pure maple syrup
- 3 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 + 2 tablespoons cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup natural unsalted peanut butter, crunchy or creamy style
- 1/2 tablespoons of salt
- 2/3 cup confectioner’s sugar
- 2 to 3 tablespoons Carination soy cream or non-dairy milk
- 1/4 teaspoon vanilla extract
DirectionsIn a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy cream and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 180 °C. Line baking sheet with baking paper.
Shape the cookies:Create the centres of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the centre. Fold the sides of the chocolate dough up and around the peanut butter centre and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
|This recipe comes from: |
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
by Terry Romero and Isa Chandra Moskowitz
Recipe can be found at the Post Punk Kitchen.