Most nights, I’m sitting on the couch watching TV before bed, when it hits: an absolutely insane sweet tooth. Usually I can get away with an apple or some strawberries, but last night, I just needed cookies. But I know if I made a full batch or even half a batch, I’d overindulge and we’d end the night on the sad scene of me on the couch covered in flour and cookie dough with bits of chocolate in my hair. Plus, I needed my fix fast. Enter: this recipe for six cookies. Just six! Because those single cookie recipes you see on Pinterest are for wimps who can’t handle their
alcohol sugar. You will need:
- 2 tablespoons vegan shortening of your choice
- 2 tablespoons sugar
- 2 tablespoons packed brown sugar
- 1 flax egg (Under-measure on the flax and water here; use scant tablespoons but don’t worry too much about being exact.)
- 1/2 – 1 teaspoon vanilla extract (I love it so I go overboard.)
- 2 tablespoons peanut butter (Almond butter works, too!)
- 1/4 teaspoon baking soda
- 1/2 cup all purpose flour
- 2 tablespoons chocolate chips (I chopped up part of a bar since I didn’t have chips on hand.)
- Preheat your oven to 350 F.
- Cream the shortening and sugars in a bowl. Don’t use your mixer. Don’t dig out your big mixing bowls. Use a fork and a cereal bowl. We’re doing this quick and dirty because we just need cookies right now, remember?
- Mix in the egg and vanilla until combined, then give it about 15 seconds more of stirring. Add the peanut butter and combine.
- Stir in the flour and baking soda. Don’t make a mess like I did.
- Add your chocolate chips.
- Drop by rounded tablespoons onto an ungreased cookie sheet. Flatten with a fork like classic peanut butter cookies. Or don’t. I forgot to (as I always do with peanut butter cookies) and they were still delish.
- Bake for 12 – 14 minutes.
Devour these bad boys. Done. Now you have your fix in 20 minutes or less. You can also skip steps 1 and 7 and just eat this dough straight, which I highly recommend because what would life be without raw cookie dough? Miserable, that’s what.