Is there anything like a warm chewy cookie on a crisp fall day? I developed a passion for baking cookies when I was a teenager. I think it had something to do with bringing cookies to an after school event and the cutest (and most popular) guy in school telling me the cookies I brought were the best. I was hooked ever since. Except now I have something better — the best looking man around telling me he loves my cookies, including these Peanut Butter Cheesecake Cookies. And that makes life alright.
The best way to a man’s heart is through his stomach. What woman hasn’t heard that a million times? And although as trite as that is, I’m sure it was one of the reasons I initially found cooking intriguing. But I’ve since realized something a little more profound. Through the years I’ve learned that time in the kitchen is more about finding a way to my own heart.
That sounded hokey.
I’ll consider it my Oprah moment.
But if I put aside the fact that you might be rolling in the aisles laughing at me, I’d say it again, because it’s one of these things I know to be true. Spending time in the kitchen — moving around, touching ingredients, understanding how certain flavors or textures complement the others, having a dish come together like a finely plotted novel — it does something for me.
The fact that it causes the people I love to smile? Moan with delight a little? Well, that’s just icing on the cake…or the crinkles in my cookie!
Vegan Peanut Butter Cream Cheese Cookies
- ¾ cup peanut butter
- 1 8 oz container vegan (non-dairy) cream cheese
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup dairy-free milk (soy, almond, etc)
- 2¼ cup white, unbleached flour
- 1 tablespoon flax meal
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- In a medium-sized bowl cream together the peanut butter, vegan cream cheese, sugars, vanilla, and soy milk until light and fluffy, approximately two minutes.
- In a separate bowl, combine the flour, flax meal, corn starch, baking soda, baking powder, and sea salt. Stir until well combined and then pour into wet ingredients. Stir until the dough forms a ball. Cover the dough with a lid or plastic wrap and refrigerate for 30 minutes to an hour. (You can even make this ahead and let the dough chill until the next day).
- When you’re ready to bake the cookies, heat your oven to 350˚F.
- Use a cookie dough dispenser or a large spoon to drop dough onto a cookie sheet, allowing 2 inches between. Bake for 10 – 12 minutes. The centers should still be soft, but the edges will be a nice golden color. Once they’re cool enough to handle, place on a wire wrack to cool.
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