earlier this week, i brought you peanut butter pillow cookies filled with chocolate brownies; a little over a year ago, i showed you chocolate cookies filled with peanut butter; but my vegan friends have sadly had to miss out on both of these. i can’t feel too bad since i have made some other great vegan treats, but seriously, these are too good to miss out on. i can’t honestly say which of the three is best…they are all so great! if you try making them all, please let me know your thoughts on the winner!
most people get scared off when they hear something is *vegan*, as if that automatically means it will not taste good. just last week one of my friends was saying how her fiance said he didn’t like vegan cupcakes, but then she reminded him that he liked the ones i made– so there! just like there are bad non-vegan baked goods, there are bound to be bad vegan ones, though i will admit that there is a bit more science involved with vegan ones! in any case, everyone at work, carnivores included, were big fans of these cookies, noting that they were soft, chewy, and smooth.
Peanut Butter Chocolate Pillows
makes 2 dozen cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line bakings sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
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