Yep, you can absolutely have scrumptious cookies while going plant-based … just bake up a batch of these plant-based peanut butter cookies. You can have your chocolate, too … just dip them in melted, dairy-free bittersweet or semi-sweet chocolate. So good!
I’ve shared so, so, so, soooo many of my recipes throughout my cookbooks, food company projects, social media, and this blog; but my favorite plant-based chocolate chip cookies recipe is one that I’ve been holding on to for some reason. Until now! I figure whipping up a batch of comforting cookies is at least one tiny way to end the year on a bit of a sweet note after a year that was … in food terms … rancid and rotten. So here you go!
All the way from Ireland, my friend John sent me a recipe for salted miso brownies to try. Of course, I needed to Americanize the recipe measurements … because that’s still what we do here in the states. And, I added my own twists … because that’s what I do. For some reason, I can’t simply make a recipe the way the recipe is written. My creative side can’t seem to contain itself!