So I know everyone is sugared out from the holidays and the last post you want to see is another baked good, but I just made my own version of dough balls by accident and I have to share.
It all started innocently enough. I was
messing around on Facebook and catching up on my Google reader studying and needed a break. I felt like baking. A while ago I was intrigued by Liz‘s recipe for almond butter cookies and bookmarked it, and I stumbled across it while perusing my recipes. Per usual, I decided to amend the recipe and do my own thang to a certain extent. I used peanut butter for almond butter, 1 1/2 tsp of vanilla bean paste for the 1 tsp of extract, 1/2 cup of semisweet chocolate chips instead of the chopped almonds, and coconut oil for the olive oil.
When I was mixing everything together I noticed the coconut oil was pretty congealed (it was cold in my house and there was cold maple syrup in the mix), so I started using my hands to mix the dough so that the heat from my hands might aid in melting the coconut oil. It worked pretty well, but there were still a few clumps throughout. I decided to just roll with it and see what happened.
I scooped out my dough with my cookie scooper onto my parchment paper lined baking sheets and baked them at 350 degrees for 10 minutes. While in the oven, I noticed they weren’t flattening out all that much but I let them be. I allowed them to rest on the cookie sheet for 2 minutes before transferring to a cooling rack.
The result was insanely better than I ever could have imagined. They are slightly crusty on the outside and soft and doughy through the middle. The coconut flavor and the peanut butter flavor both shine through and complement each other perfectly.
I taste tested a couple because I could hardly believe I had made such an awesome cookie!
Peanut Butter Chocolate Chip Coconut Dough Balls
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 3 tablespoons coconut oil
- 1 1/2 teaspoons vanilla bean paste
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Mix everything together (I used a spatula and then my hands). Bake at 350° for 10 minutes, allow to cool for 2 minutes before transferring to a cooling rack. Bam!
And because they’re vegan, I saved some of the dough to add to a bowl of coconut milk vanilla bean ice cream I bought today. 🙂