butterfly bakery blog

The only cookie recipe you will ever need – a vanilla choc chip cookie dough, topped with a little peanut butter (crunchy, of course) and a swirl of vegan chocolate spread! They are soft, chewy, and filled with so much flavour.

This recipe comes together in very little time, and only requires 30 minutes of chilling (you could bake them straight away, but they might spread more). It is also very easily customised, feel free to change up the flavours (like coffee, caramel, nuts, whatever your heart desires!)

To get the perfect chewy and flat cookie, I use aquafaba as my egg-replacement. You might already have it in the pantry, aquafaba is the liquid residue from canned legumes (I stick to chickpeas or lentils). I know it’s weird, but trust me it works! If you don’t have this, you could use a chia egg.

JUMP TO:
• What you’ll need
• FAQ’s
• The history of cookies
• Recipe

What you’ll need

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Ingredient list:

• Plant butter | This is melted and cooled to be used in the dough. Block butter works better, but you can also use spreadable butter.

• Brown sugar | This makes the cookies more chewy and flavourful.

• White sugar | This creates a slightly crisp edge – caster or granulated sugar will work.

• Vanilla | I use vanilla bean paste for extra flavour, but extract works too. I recommend using pure vanilla extract, avoid artificial as they don’t have a strong flavour.

• Aquafaba | I use this as my egg-replacement. It is the liquid residue in canned legumes (I stick to chickpeas or lentils). You can also use chia or flax egg.

• Flour | Be sure to use plain flour, not self-raising! If you don’t have any, you could use bread flour (it will make them chunkier though).

• Corn-starch | I recommend using this to make them extra chewy.

• Baking soda | This will help the cookies spread.

• Salt | Use fine salt in the dough for flavour, and flaky salt for topping (ofc).

• Plant milk | Only use this if your dough is too dry. Omit if not needed.

• Plant chocolate | I like to use 50-60% dark chocolate, this is like semi-sweet.

• Peanut butter | I like to use crunchy peanut butter for texture, this goes on top.

• Plant chocolate spread | I like to use a little vegan “nutella” on the top!

FAQ’s

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• What is aquafaba? | Aquafaba is the liquid residue in canned chickpeas. It acts as the “egg” in these cookies, allowing them to spread while holding their shape in the oven.

• What if I don’t have canned chickpeas? | Aquafaba comes from canned legumes, so if you don’t have chickpeas, lentil residue will work too.

• Can I change the flavour? | Of course! If you want to make this recipe your own, you can try several different combinations, such as: coffee, hazelnuts, pecans, orange, white chocolate, pistachios.

• How do I measure my ingredients properly? | When using measuring cups, its important to know how to properly do it. First, “fluff” the flour. This means loosening it up so its not so compact. Then, use a spoon to scoop it into the measuring cup. Then, take the back of a knife and level the cup. Done!

The history of cookies

Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as ‘cookies’ to test if the oven temperature was right, before putting their baked good into the oven. By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders. Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America. 

Vegan chewy chocolate peanut butter cookies
prep time: 10mins / serves: 16 or 12 / cook time: 10mins

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Ingredients:

• 3/4 cups plant butter, melted
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 tsp vanilla
• 4 tbsp aquafaba
• 2 + 1/3 cups plain flour
• 1 tbsp cornstarch
• 1tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chunks

• peanut butter
• vegan chocolate spread
• flaky salt

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Method:

① Make the dough.
• Melt the vegan butter on high heat until translucent, let cool until its no longer hot.
• To a large bowl, add both sugars and vegan melted butter, whisk to combine.
• Add the aquafaba and vanilla, whisk until smooth.
• Add the flour, corn starch, baking soda and salt. Mix to briefly combined.
• Add the vegan chocolate chunks (if the dough is too dry, add the milk 1tbsp at a time).

② Chill the dough.
• Scoop the dough into 16 small cookies or 12 large ones.
• Place in a container and chill for at least 30 minutes.
• 10 minutes before baking, pre-heat the oven to 180c / 160c (fan).

③ Bake the cookies.
• Add the cookie dough balls onto lined baking trays.
• Drizzle a little peanut butter and vegan chocolate spread to the top of each.
• Bake for about 10 minutes until flattened (add 1minute at a time if not done).
• Sprinkle flaky sea salt over each and let cool on the trays.
• If the cookies are not perfectly circle, scoot them with a large cookie cutter.
• I bang the cookie sheet on the counter to remove air!

④ Eat the cookies.
• Eat the cookies while warm, or let them cool.
• Enjoy with a glass of oat milk!