Chocolate Peanut Butter-Filled Chewies
By: Noelle Ferrada Kelly
Published: Wednesday, February 17, 2010 - 6:36pm

Ingredients




Cookie 

1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup Earth Balance (1 stick or 8 Tbsp)
1/4 cup Tropical Traditions coconut peanut butter, softened (Regular 
1/2 cup vegan sugar
1/2 cup Agave nectar
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 tablespoon almond milk
1 teaspoon vanilla
Filling 

1/2 cup Tropical Traditions coconut peanut butter
1/2 cup sifted organic powdered sugar
2 tablespoons agave nectar





Preparation

1 Preheat oven to 350 degree Fahrenheit. 2 For cookie mix: 3 In a medium mixing bowl: 4 Stir together flour, cocoa powder, and baking soda; set aside. 5 In a large mixing bowl beat together 6 Earth Balance,Vegan sugar, agave, and 1/4 cup peanut butter 7 Combine with an electric 8 Add egg, milk, and vanilla; beat well. 9 Beat in as much of the dry ingredients as you can with mixer. 10 Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 24 balls and set aside. 11 Filling : 12 In a medium mixing bowl combine powdered sugar; 13 Peanut butter and agave nectar until smooth. 14 Shape mixture into 24 balls. 15 Take 1 Tbsp of cookie dough 16 Place one peanut butter ball in the center. 17 Slowly roll the cookie dough around the filling between hands Dough will cover the filling. Repeat with the rest of dough. 18 Line cookie sheet with parchment paper. 19 Place coookie balls 1 inch apart on a cookie sheet 20 Bake cookies for 12 to 15 minutes. 21 Let cookies stand for 1 minute 22 Transfer cookies to wire racks and cool. 


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Preparation

 1  Preheat oven to 350 degree Fahrenheit.  2  For cookie mix:  3  In a medium mixing bowl:  4  Stir together flour, cocoa powder, and baking soda; set aside.  5  In a large mixing bowl beat together  6  Earth Balance,Vegan sugar, agave, and 1/4 cup peanut butter  7  Combine with an electric  8  Add egg, milk, and vanilla; beat well.  9  Beat in as much of the dry ingredients as you can with mixer.  10  Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 24 balls and set aside.  11  Filling :  12  In a medium mixing bowl combine powdered sugar;  13  Peanut butter and agave nectar until smooth.  14  Shape mixture into 24 balls.  15  Take 1 Tbsp of cookie dough  16  Place one peanut butter ball in the center.  17  Slowly roll the cookie dough around the filling between hands Dough will cover the filling. Repeat with the rest of dough.  18  Line cookie sheet with parchment paper.  19  Place coookie balls 1 inch apart on a cookie sheet  20  Bake cookies for 12 to 15 minutes.  21  Let cookies stand for 1 minute  22  Transfer cookies to wire racks and cool.

About


I finally got to bake this week. I try not to have too many sweets in the house, but I have been wanting to try a new vegan cookie recipe that I decided to have something prepared after Ryan returned from rehearsal. He was intrigued by the smell of baking when he arrived home but I would not share what I was doing because I tend to keep things as a surprise.
I later took some of the baked goods to the choral library to have some of the graduate students taste test them and everyone seemed to like them. They were surprised at how good vegan cookies tasted. The cookie itself is a corss between a brownie and a cookie, a bit chewy and a but crunchy. The center is filled with a mixture of peanut butter, agave, and powdered sugar. Make it for your Valentine this weekend and enjoy over a hot cup of coffee!