Cookies make me happy.
These homemade peanut butter chocolate chunk cookies taste like the love child of a gingerbread man and a jar of Skippy.
Please don’t try to picture that in your mind. 😕
Try one and you’ll be smiling all day. People will start to wonder about you. Why are you smiling like that? And of course you can answer:
I just like to smile.
Smiling’s my favorite.
Or you could tell them the truth: you’re smiling because you just made a batch of super-delicious chocolate peanut butter gingerbread cookies and are keeping them all for yourself. But be warned that if you go this route, they’ll expect you to share. So honesty might not be the best policy.
Initially these were to be gingerbread cookies with a hint of peanut butter. However, they turned out awesomely peanut buttery and have just an allusion of gingerbread flavor.
Peanut Butter Gingerbread Chocolate Chunk Cookies
(Peanut Butter Christmas Cookies)
- 1/2 cup peanut butter – or Sunbutter, almond butter, or cashew butter (110g)
- 1/2 tsp powdered ginger – less if you only want a slight gingerbread flavor
- 1/3 cup Sucanat – You can sub regular brown sugar; it just won’t be nearly as gingerbread-y (45g)
- pinch stevia or 1 extra tbsp of the sucanat or sugar
- 3/4 tsp baking soda
- 3 tbsp flour (spelt, white, ww pastry, and Bob’s gf all-purpose all work) (24g)
- tiny pinch of salt if desired (I add 1/16 tsp and use Whole Foods peanut butter, which is salted)
- 2-4 tbsp chocolate chunks, or chips, or broken-up chocolate bar
- 2 tbsp applesauce (30g)
- 1 tsp pure vanilla extract (4g)
In a mixing bowl, combine all dry ingredients and stir very well. Put the peanut butter in a separate bowl (and if it is from the fridge, heat it until you can more-easily stir it), then add the applesauce and vanilla to the pb bowl and stir well. Combine the two bowls, and stir to form a dough, then squish into balls with your hands. Chill the balls at least thirty minutes in the fridge or ten in the freezer, during which time you are preheating the oven to 350F. Then cook 8 minutes. They will look quite underdone when they come out, but that’s ok: let them cool and do not touch for at least another 10 minutes. For soft cookies, store in a plastic container. For crispier cookies, store in a glass container. Makes 12-16 cookies.
View Peanut Butter Cookies Nutrition Facts
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I just made these for a whole bunch of my college friends (nonvegan) who were coming over for a game night- they’re open to vegan things since I’ve made yummy desserts for them before (from your blog!!), so they were excited for this new recipe. It’s one of my favorites- I absolutely LOVE the hint of gingerbread in there! I like to describe it as that it makes the cookies taste more “snuggly”. My friends loved them too and couldn’t understand why I had only made one batch… Thanks so much, Katie!
These were Awesome!
I think these are my new favorite cookies…I’m tempted to crumble in homemade Reese’s next time- (probably today)
Love all your recipes!
Is there any good substitute for applesauce? I don’t want to buy a whole jar but I HAVE to make these cookies! 🙂
I baked these today, so delicious! I made a few changes, all of which seem to have worked out well.
1. I used a mixture of honey and maple syrup instead of the sugar, 1/3 cup in total.
2. I used oat flour instead of wheat flour, which I made by putting rolled oats in my blender until they were a fine powder. Because of all the extra liquids I ended up using about 4 times the amount of flour.
3. I used 70% cocoa chocolate pieces. The recipe doesn’t specify, but most choc chip cookies have milk or regular dark chocolate. The best thing about chocolate is the texture anyway, so the sweetness level or creaminess in the flavour doesn’t matter too much.
They came out crisp on the outside and gooey on the inside, in other words the perfect cookie! I posted a photo of them on instagram. http://instagram.com/p/Xl5Nm3gZyv/
I made them with the intention of taking them to my sister’s tomorrow night, because she has dietary restrictions, but they will be lucky to survive that long 😉
Totally delicious!! Just eaten 2 and trying very hard not to eat the other 10!!
Meant to say, I’m from England, and we don’t seem to have the applesauce you always use in your recipes, so I used 30g of mashed banana instead and they worked out perfectly. Will definitely be making these again! Along with the German Chocolate Cake I developed a small obsession with last week…..!
So, so beautiful looking! I want to eat them!
My favorite Christmas movies are: It’s a Wonderful Life, White Christmas, It’s a Meaningful Life (Veggie Tales version of the first listed), The cartoon How The Grinch Stole Christmas, and then all those sort of claymation cartoons. A Year Without a Santa Claus, Little Drummer Boy, Rudolph The Red Nosed Reindeer, Santa Claus is Comin’ To Town, and Nester the Long Eared Donkey. I also like Miracle on Thirty-Forth Street (with Maureen O’Hara, if that’s her name), Home Alone 1 and 2, and The Polar Express.
I just love Christmas movies in general, I suppose.
hey katie. what could i sub for peanut butter? greek yoghurt? thanku!! 🙂 x
Tried making these, so yummy!
These were a big hit with my illustration class. Its not Christmas time, but who’s complaining. My favorite Christmas movies are A Christmas Story and The Muppets Christmas Carol