Peanut Butter Chocolate Chip Cookies with Sea Salt (Dairy Free!!)

ImageSo with Valentine’s Day just around the corner, today I attempted to make macarons for the first time ever. It was a huge disaster. Whenever I make something that doesn’t turn right, I feel so sad, like I have failed. I know macarons are extremely difficult to make, but I just couldn’t help it. Fortunately I’ve been sitting on this recipe adapted from Ambitious Kitchen for a while! These cookies are very very tasty and can definitely be a treat to make for your Valentine. There is nothing quite like the combination of sweet and salty goodness. My boyfriend, Matt, is allergic to dairy, so I made these dairy free so he could enjoy them as well. May you all have a lovely Valentine’s Day!

Ingredients:

  • Image11/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup earth balance, at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain soy yogurt
  • 1 1/2 cups carob chips 

Directions:

  1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. With an electric mixer, mix the softened earth balance and peanut butter together until thoroughly blended.
  3. Add the sugars and beat until smooth.
  4. Next beat in the egg, honey, vanilla, and yogurt until combined.
  5. Add the dry ingredients slowly and beat on low-speed just until combined.
  6. Gently stir in the carob chips.
  7. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
  8. Preheat oven to 350 degrees F.
  9. Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet.
  10. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake!
  11. Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt.
  12. Transfer to wire rack to cool completely. Repeat with remaining dough.
  13. Devour!!!

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