Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre

• Vegetarian

• Refrigerated

  • 2 Flaxseed eggs

• Condiments

  • 1 Peanut butter, unsweetened

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1/2 cup Cocoa, unsweetened
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 3/4 cup Margarin or dairy free butter

Found on myvibrantkitchen.com

Description

Ingredients

• 1 ½ cups flour
• 2 tsp baking powder
• ½ cup unsweetened cocoa
• ½ tsp salt (ideally coarse sea salt)
• ¾ cup margarin or dairy free butter
• 1 cup light brown sugar
• 2 flaxseed eggs (2 Tbsp ground flaxseeds mixed with 5 Tbsp water)
• 1 Tbsp vanilla extract
• unsweetened peanut butter (I used a lightly salted crunchy one)

Directions

• Make the flaxseed eggs by mixing the ground flaxseeds and the water and letting the mixture sit while preparing the rest of the dough.
• In a mixing bowl whisk together the flour, baking powder, cocoa and salt.
• In a second bowl beat the butter and sugar until smooth, then add the flaxseed eggs and vanilla extract and beat until evenly mixed.
• Gradually add the flour-cocoa mixture until you get a kneadable dough.
• Pre-heat the oven to 190˚ Celsius.
• Line a baking sheet with baking paper. Form (about 18) balls of dough between the palms of your hands and place them on the baking paper. Leave enough space for the cookies to expand in size while in the oven. Use your thumb to make an indentation in each ball and fill the hole with peanut butter. Then form smaller balls of dough, cover the peanut butter filled hole and press down until your dough looks like a cookie. You can use bits of dough to cover spots that still show a bit of the peanut butter centre.
• I ended up sprinkling a dash of sea salt on top.
• Pop the cookies in the oven and bake for 10 minutes.