Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 tbsp Ground flax combined with 6 tbsp water
- 1/2 cup Smooth peanut butter
- 1 tsp Vanilla extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 cup Stevia Sweetened Chocolate Chips
- 2 bags Justins Dark Chocolate Peanut Butter Cups
INSTRUCTIONS
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken.
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar until light and fluffy. Don’t over mix till its runny. (2-3 mins)
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Add flax egg mixture, mix well
- Add the extract and peanut butter, mix well.
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In a large bowl combine all the dry ingredients.
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Gradually add in the dry ingredients in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing.
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Now gently fold in the chopped vegan dark chocolate peanut butter cups. Save a few to pop on top mid bake.
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Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want rough and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
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Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
- If you over mix your batter, they will be flat
- If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
- If you over bake them, they will be flatter
- Prep Time: 15 mins
- Cook Time: 10 mins