Vegan Peanut Butter Chocolate Cookie Cups
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
12 cups
- 1/2 cup (110g) Miyoko’s European-style cultured unsalted vegan butter, room temp
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 flax egg*
- 2 tsp vanilla extract
- 1 1/2 cups (195g) all purpose flour
- 1/2 cup (45g) dutch processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp water
- 3 oz vegan dark chocolate, chopped
- 3/4 cup creamy peanut butter**
- Flaky sea salt, for sprinkling on top
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Preparation
Chef’s notes
*FLAX EGG – Combine 1 tbsp ground flaxseed + 2 1/2 tbsp water in a small dish. Let it sit for about 5 minutes before use.
**CREAMY PEANUT BUTTER – I suggest using a classic no stir peanut butter for this recipe as this will bake the best. Natural peanut butter can also be used, it’s just a bit messier. I suggest using a heaping 1 tsp instead of 1 tbsp. Also know that the cups may cave in the middle when using natural peanut butter, but are perfectly fine to eat!