Teddy Graham Chocolate Chip Cookies
Crispy on the outside, chewy on the inside, and full of character and charm, you're going to love these vegan Teddy Graham Chocolate Chip Cookies!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 Cookies
- ½ cup vegan butter softened
- ½ cup peanut butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 1 starchy flax egg 1 T ground flax seeds, 1 T cornstarch, 3 T water
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2-3 cups semi-sweet dairy-free chocolate chips
- 2-3 cups Chocolate Chip Teddy Grahams
Heat your oven to 350F. Line a cookie sheet with parchment paper.
In a large mixing bowl, beat together the vegan butter, brown sugar, and granulated sugar until light.
Scoop to one side and add the starchy flax egg ingredients. Stir to combine. Then incorporate this and the vanilla into the peanut butter mix and continue beating until light and fluffy.
In a medium-sized bowl add the flour, baking soda, baking powder and salt. Stir to combine.
Pour the flour mixture into the peanut butter mixture. Stir to combine.
Add the chocolate chips and Teddy Grahams to the mixture, reserving some of each for topping each cookie.
Drop the cookie dough by rounded spoonfuls onto your prepared cookie sheet, about 1.5" apart. Add additional chocolate chips to the top of each cookie and top with a Teddy Graham.
Bake for about 8-10 minutes (depending on your preference for chewy or crispy cookie) and remove from the oven. Cool slightly before transferring to a wire rack.
Make the entire batch of cookies or make a partial batch today and freeze the rest of the cookie dough
to make more fresh cookies later.
Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Calcium: 3.3% | Iron: 8.9%