Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.
Preheat your oven to 375°F; line a large cookie sheet with a silicon mat or parchment paper and set aside.
In a large bowl combine the firm coconut oil, peanut butter and coconut sugar. Beat on high with a hand mixer until well combined and creamy. Add the almond milk and vanilla extract and resume beating until fluffy, about 1 minute.
In a separate bowl combine the flours, corn starch, ground flaxseed, baking soda, and salt; whisk well to combine.
Add the dry ingredients to the wet and beat on low speed, increasing slowly to medium-high, until all the ingredients are combined, no more.
Switch to a spatula and stir in about 1-1/4 cups of the chocolate chips.
Now, using a large spring-loaded cookie scoop, scoop balls of dough onto the cookie sheet . If you didn’t have one of those, a large spoon would also do the trick – you’ll want to use about 3 tbsp of dough per cookie.
Then, press the dough balls down gently with a fork (or with your fingers) to flatten them and flip them over so the smooth side is up. Press a few extra chocolate chips on top of the unbaked cookies and then send them to the oven. Bake for 10-12 minutes, depending on how soft you want your cookies to be.
Take the pan out of the oven and press yet a few more chocolate chips on top of the warm cookies;
Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack. Cool completely before storing, preferably flat and in a single layer to avoid breakage.