Chocolate Chip and Peanut Butter Cookies

Ingredients

  • 2 cups flour
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 1/3 cups brown sugar
  • 1/2 cup melted coconut oil
  • 6 tablespoons water
  • 1/3 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1 cups chocolate chips/chunks

Method

  1. Combine melted oil, peanut butter, sugar, water, and vanilla in a large bowl until well combined and smooth.
  2. Sift flour, baking powder, baking soda, and salt into wet mixture. Stir until just combined, and add chocolate chips.
  3. Cover bowl with plastic wrap and let rest at room temperature for 1-4 hours. (Dough can be refrigerated up to 24 hours; let sit at room temperature for 30 minutes before portioning).
  4. Divide mixture into 24 and place on baking trays lined with baking sheets.
  5. Bake in oven at 180 degrees for 10 minutes, one tray at a time, rotating each tray half way through. Cookies should still be soft in the centre but beginning to set around the edges. Let cool on sheet and serve.

Notes

  • Peanut butter can be substituted for almond butter.
  • Whittaker's 50% Dark is what we typically use for chocolate chips.
  • The cookies tend to go from just cooked to overdone very quickly; they should still be soft when taken out. Adjust oven temperature, timing, and rack position to suit.
  • Cookies can be stored at room temperature up to three days.
  • Vegan friendly if dairy-free chocolate is used.