The bad part about making dessert for a living is that when I am craving something sweet, I can whip something up in a matter of minutes. So keeping sweets out of the house doesn't apply because I will just make them from scratch.
The good part is I can come up with delicious tiny cookies in a snap!
These soft fudgy chocolate cookies have a hint of peanut butter throughout them and a light sprinkling of fleur de sel inside and on top, creating a slighty crunchy top and salty bite.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon fleur de sel plus more for sprinkling
1/2 cup earth balance vegan butter, softened
1/2 cup organic granulated sugar
1/2 cup organic packed brown sugar
1/4 cup natural creamy peanut butter
1 1/2 tsp ener-g egg replacer plus 2 tbl water, combined
1 tablespoon almond milk
1 teaspoon vanilla
Preheat oven to 350 degree. Line a baking sheet with parchment or foil and grease with cooking spray.
In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.
In a large mixing bowl beat together butter, granulated sugar, brown sugar, and peanut butter with an electric mixer until combined. Add egg replacer mix, almond milk, and vanilla; beat well. Beat in the dry ingredients. Scoop cookies out in small balls and place about 1/2 inch apart on a baking sheet. Sprinkle tops with fleur de sel.
Bake cookies in preheated oven for 6 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.