Name: Peanut Butter Chocolate-Chocolate Chip Cookies
Cook time: 12 min
Total time: 12 min
Ingredients: 1 ½ cups all-purpose flour (try swapping out 1/2 cup AP flour for a healthier flour made from teff, chickpeas, or quinoa); ½ cup cocoa powder; 2 tsp cornstarch; 1 tsp baking powder; 1 tsp salt; 1 (14.5 ounce) can white or black beans, drained and rinsed; ½ cup plus 2 tablespoons non-dairy milk; 1 cup unsalted peanut butter, smooth or crunchy; 1 cup brown sugar; 2 tsp vanilla extract; 1 ½ cups vegan semi- or bittersweet chocolate chips; ½ cup granulated sugar, optional for rolling

1 ½ cups all-purpose flour (try swapping out 1/2 cup AP flour for a healthier flour made from teff, chickpeas, or quinoa)

½ cup cocoa powder

2 tsp cornstarchoptional, but makes the cookies extra tender

1 tsp baking powder

1 tsp salt

1 (14.5 ounce) can white or black beans, drained and rinsed

½ cup plus 2 tablespoons non-dairy milksweetened or unsweetened is fine

1 cup unsalted peanut butter, smooth or crunchyif you have salted peanut butter, reduce or omit the added salt

1 cup brown sugaror substitute a healthier sweetener like coconut sugar or date sugar

2 tsp vanilla extract

1 ½ cups vegan semi- or bittersweet chocolate chips

½ cup granulated sugar, optional for rolling

Preheat the oven to 350ºF. Line a baking tray with parchment paper.

In a large bowl, whisk or sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.

Place the beans and milk in the bowl of a food processor and blend until smooth. Add the peanut butter, sugar, and vanilla. Pulse until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and stir to just barely combine. Add the chocolate chips and stir to fully incorporate.

Place the granulated sugar in a shallow bowl. Using a portion scoop or tablespoon, form the dough into 1 1/2-inch balls. Roll the balls in the sugar then place them 2 inches apart on the prepared baking tray. Use a fork or your fingers to press down and flatten, making a criss-cross pattern if you like.

Bake for 10 to 12 minutes, until the bottoms are light brown. Remove from the oven and use a spatula to transfer to a cooling rack. Serve warm or store in a sealed container for up to a week, though they probably won't last that long. Freeze in plastic bags for several months.