Tools
electric mixer
stand mixer
Glass bowls
Saucepan
Baking sheet
Ingredients
For cookie:
1.5 cups vegan butter (like Earth Balance)
2 cups flour (I use Namaste Foods Gluten Free Perfect Flour Blend
)3/4 teaspoon fine ground sea salt (only if you can find an unsalted vegan butter)
1/2 cup sugar (like Wholesome Sweeteners
)For filling:
Approximately 2 cups COLD natural peanut butter (I grind my own at Central Market. You can also make your own at home with this YumUniverse recipe).
For chocolate-covered-goodness:
⅓ cup soy milk (rice milk or almond milk may be substituted)
4 oz vegan chocolate chips (like Enjoy Life
) can substitute bittersweet chocolate but make sure you choose a gluten-free brand if you have a sensitivity2 tablespoons maple syrup (grade B)
Let’s get started.
Sift the flour in large bowl, add salt if needed.
With an electric mixer
(or stand mixer) cream the butter in a separate bowl until fluffy, then add the sugar and continue to mix for about three minutes. Add the flour mixture slowly until the dough forms. Do not over mix or cookies will be tough.Remove dough and shape into a disc, wrap in plastic wrap and place it in the refrigerator for at least one hour (up to 48 hours if needed). Once chilled, prepare the working space by flouring the counter top.
Roll the dough out (keeping the rolling pin floured and lifting and spinning the dough as you work) until it is ½” thick.
Using a 2″ circular cookie cutter, cut out cookies (about three dozen).
Line two large cookie sheets with parchment paper, and preheat oven to 325°F. Fill the cookie sheet with cutout cookies, making sure the edges do not touch one another. Roll remaining dough as needed and fill second cookie sheet while first is cooking.
Bake cookies approximately seventeen minutes, until the edges are barely golden brown.
Watch the cookies carefully to avoid overcooking. Halfway through baking, using your thumb make an indention in the center of each cookie. This will hold the peanut butter once the cookies are baked.
Remove cookies from sheet and onto wire rack. Allow to cool completely before adding filling (up to one hour).
Once cooled, scoop a dollop of peanut butter (make sure the PB is cold) into the indention and spread smooth over the entire top of the cookie. Stick them back on the cooled cookie sheet and into the refrigerator while you prepare the chocolate ganche.
In a small saucepan, bring the soy milk to a boil, then lower the heat to a simmer and add the chocolate and maple syrup.
Mix with a spatula for about 30 seconds. Turn off the heat and continue stirring until the chocolate is fully melted and smooth.
Dip the top of the cookies into the ganche, coating each very well. You can tilt the saucepan to get more depth if needed. Dip cookies a second time to make sure they are well covered. Place the cookies on the cookie sheet and into the refrigerator for about 20 minutes until the chocolate ganche is hard.
Cookies keep best in the fridge…and are super yummy with a glass of almond milk. I totally threw away those boxes I’d been sniffing from, these are an amazing substitute! Enjoy!
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