They repaved the streets in my neighborhood yesterday. It’s really quite amazing how a new layer of dark, bituminous, tarry pitch can make everything look, well, really good. I guess it’s a street version of new coat of paint in a room. I think I feel the same way when I wash my hair. I know this is true because of the number of people who look at me with a surprised look and say, “You look nice today.” As if I don’t look nice every day? Well, let’s not go there. This is how I feel about these cookies. Take the same old tried and true recipe and add a little something different, and it’s like a whole new cookie. That’s why I’m hyped about these Peanut Butter Chocolate Chip Vegan M&M Cookies.
Having your street repaved is not an easy ordeal. If you’re going to need to leave the house, you basically have to park the car on a different road. It’s sort of a strange feeling having your car parked somewhere else.
And I watched those guys doing the street repaving. I decided it’s much easier making cookies.
There are lots of reasons I love cookies. Do you want to hear a few of them? Yes? Well, I’ll take your silence as approval, so here we go:
Top 10 Reasons To Love Cookies
- Cookies are great before you bake them. Let me just say it now, cookie dough rocks my world (especially when I’m eating vegan cookies because there’s no worrying about salmonella!)
- Cookies are circles. There are so many songs about circles – The Circle of Life, May the Circle Be Unbroken, The Ring of fire – that should stand as proof that the circle is the best geometric shape around. (Pardon that pun, please). Eating desserts in the shape of circles? Well, that makes cookies the best dessert ever!
- Cookies allow for multi-tasking. Cookies rule because you get to bake them in increments. For a chronic multi-tasker like me, this is perfection. That means I get to throw a batch of cookies in the oven and run around and do three thousand other things. The trick is making sure you use a timer.
- Cookies come in single servings. Portion control comes packed right in the cookie. It’s not like a cake or a brownie where you can cut slices to fit your appetite. Pack a cookie in your lunch and you have a bite-sized dessert waiting for you at the end of the meal. Of course, the trick is to make sure you don’t make those cookies the size of a pie!
- Cookies travel well. Speaking of packing, because of their size cookies are perfect for packing. They travel well, and even when they don’t, the crumbs are kind of nice.
- Cookies are versatile. There are a lot of different kinds of cookies. Peanut Butter. Chocolate Chip. No-Bake. Macaron. I won’t even try to name them all. Let’s just agree on this – there’s a lot you can do to dress up a cookie.
- Cookies hit the sweet spot. Let’s face it, humans have a fairly evolved sense of taste and “sweet” is high on our taste bud preferences. Cookies totally nail that sweet spot so I say bring ’em on!
- Cookies are Indulgent. Here’s the deal. You probably don’t want to eat a handful of cookies every day. I mean, it sounds like a fun thing to do, but overall, life is better when you keep cookies as an indulgence. And that’s why the cookie feels like something pretty special.
So, as you can see, cookies are pretty special around here. And I’m always looking for ways to dress up an old recipe. This Peanut Butter Chocolate Chip Cookie recipe is one I’ve used many times.
I was at our local health food store recently and saw a bin of dark chocolate candy-coated pieces. I looked at the ingredients and there appeared to be no dairy. I blinked my eyes a couple of times, squinted and looked at it again. No dairy! I even took a photo of it as proof. I’m gonna put that photo on the Namely Marly FaceBook page so you can check it out for yourself.
Now that I have repaved streets and delicious cookies in the cupboard, I guess I’m going to have to see which rooms need to be repainted. I think I’ll have another cookie first…
Peanut Butter Chocolate Chip Vegan M&M Cookies
- ½ cup dairy-free margarine
- ½ cup peanut butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- ½ cup dairy-free milk I used Soy Delicious Hazelnut Creamer for some extra nutty punch
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dairy-free chocolate chips
- 1½ cups Dark Chocolate Candy-Covered Sundrops*
- Combine the margarine and peanut butter in a mixing bowl. Get your mixer out and mix on medium high speed until light and fluffy. Add the sugars and beat another minute or so until the sugars are well incorporated.
- Add the ground flax seeds, corn starch, dairy-free milk, vinegar and vanilla. Beat for a little longer until everything is well blended. Set aside.
- In a medium-sized bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Add the dry ingredients to the wet ingredients and either user your electric mixer or stir vigorously by hand until well combined.
- Add the chocolate chips and Dark Chocolate Sundrops, reserving a few of each to place on the top of each cookie before baking. Cover the bowl and place in the fridge for about an hour.
- When you're about ready to begin baking, heat your oven to 350F. Drop cookies with a cookie dough scooper on an ungreased cookie sheet. Add a few chocolate chips and sundrops to the top of each cookie to make sure they look nice and enticing. Bake for 8-10 minutes, until golden brown on the edges. Remove from oven and allow them to cool slightly before transferring to a wire rack to cool completely. Store in a lidded container. Repeat with the rest of the dough.
If you like cookies, take a look at these Orange Chocolate Chip Cookies
Or maybe you’ll want to think about these Triple Chocolate Cookies
Whatever cookie tickles your fancy…enjoy!