These cookies put a smile on my face...and my belly :) They're the most ingenious creation and I am so glad Marly, of Namely Marly, made these cookies happen.
They're fun and bright and festive. Happy New Year!! It's 2015!!!!! We hope everyone had a wonderful holiday season! We didn't get a chance to say that yet.
These are perfect celebratory cookies and NOT just for celebrating the new year. But for celebrating each day, hour, minute, and second. You don't have to wait for a new year to celebrate (or start afresh for that matter but that's another tangent) because each moment is cause for celebration.
Baking these cookies is a celebration in itself.
Life is rarely made up of grand, luxurious events but is instead comprised of the little day to day tasks and activities in which we are to find joy, awe, and inspiration.
At least that's my belief and I don't think it's a bad one ;)
Sometimes I might fall off the wagon but I do my best to get back on there ;)
Bake these sprinkle PB cookies and you'll know what I mean about finding joy in everyday moments :)
Peanut Butter Chocolate Chip
Adapted from Namely Marly
½ cup vegan margarine
½ cup peanut butter
1 ½ cup sugar
2 tbsp ground flax
2 tbsp corn starch
½ cup unoriginal unsweetened almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
2 ½ cups AP flour
1 tsp baking soda
½ tsp table salt
1 cup dairy-free chocolate chips
½ cup sprinkles (the original recipe calls for 1 cup which makes your cookies extra sprinkle-laden which is amazing, I just didn’t want to use up all of our sprinkles)
Cream together the margarine, peanut butter, and sugar with an electric mixer in a large bowl until light and fluffy.
In a small bowl or measuring cup, combine flax, corn starch, milk, vinegar, and vanilla extract, stir to combine. With the beaters on, slowly stream the liquid mixture into the large bowl.
Sift the flour, baking soda, and salt into a separate bowl. Pour the flour mixture into the peanut butter mixture and use mixers to combine. Add the chocolate chips and sprinkles until thoroughly incorporated.
Cover dough and place in the freezer for an hour or fridge for two. When the time is up turn the oven on to 350˚F.
Use a cookie scoop or tablespoon to form the cookie balls. Place them an inch and a half apart, flatten them with a fork. Put them in the oven to bake for 7-8 mins and put the remaining mixture back in the freezer.
Remove the cookie sheet from the oven and allow the cookies to cool for 5 mins or so before placing them on the cookie rack.
Bake up the rest of the cookies and enjoy!