I’m all about cookies. And whether or not they have dunkability. And, of course, they have to be good and dunkable.
But sometimes tasty + dunkable is not a ratio that works out how I would like it to. Especially, when we consider the fact that I like my cookies to be thin and crispy on the outside, and gooey on the inside.
Not too much to ask, right?
And when I saw this this recipe over at SmittenKitchen.com (p.s. I really am completely smitten Deb’s kitchen) I knew it was time to give these cookies a whirl Caroline-style. The list of requirements?
I wasn’t sure if I could do it, but I managed to pull it off. And pull it off well did I ever …
Peanut Butter Cashew Chocolate Chip Cookies (gluten-free and vegan : makes 40 cookies)
- 1-1/4 cups Gum-Free, Gluten-Free Baking Flour Mix
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon sea salt
- 1/2 cup Earth Balance Butter, softened
- 1 cup peanut butter at room temperature (smooth or chunky)
- 3/4 cup vegan granulated sugar
- 1/2 cup firmly packed vegan light brown sugar
- 1/4 cup all-natural, unsweetened applesauce
- 1 tablespoon dairy-free milk
- 1 teaspoon gluten-free vanilla extract
- 1 cup gluten-free and vegan chocolate chips
- 1/3 cup raw cashews, chopped
- For sprinkling, 2-3 Tablespoons vegan granulated sugar
NOTES: You can use natural peanut butter, but be sure it is not excessively oily. If too much oil is added to the recipe, then the cookies will not turn out well. Either drain a little bit of oil off of the top or use a conventional peanut butter. I also used almond milk and Enjoy Life Semi-Sweet Chocolate Mini Chips.
Preheat oven to 350 degrees. Line two baking pans with parchment paper (or use baking mats, like this) and set aside.
In a large bowl, combine the flour, the baking soda, the gluten-free baking powder, and sea salt. Set aside.
In a separate bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the applesauce and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Fold in the chocolate chips and chopped cashews.
Refrigerate dough for 30-40 minutes to solidify.
Place the sprinkling sugar on a plate. Drop dough by rounded tablespoonfuls into the sugar, then onto cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent top of cookies with a criss-cross “X” pattern (I used the back of a fork), but do not overly flatten cookies. Bake for 10 to 12 minutes.
Allow cookies to cool on the baking sheets for 5-7 minutes, then remove with spatula to cool completely on a wire baking rack.
I decided to throw cashews into the mix for something different — plus, they are Dan’s favorite and I knew they would make him smile. He agreed they were a tasty addition!
On another note, my brother was dunking these cookies in milk the moment they were cool enough to eat. So, I think it’s safe to say they were a hit! I hope they are in your house too.