Peanut Butter Chocochunk Cookies(Eggless)

Who doesn't love chocolate? For me, chocolate is the go-to food. Whatever it is I feel, whether happy, sad, or bored I always have a big chunk of chocolate. And lucky for me, my daughter is just like me. She is my perfect companion when it comes to chocolate. She is as obsessed as me when it comes to chocolate. We try to incorporate chocolate into any recipe that we bake. Cookies, cakes, cupcakes, banana bread you name it, we would have added a whole lot of chocolates. 

Now, just imagine combining this delicious chocolate with peanut butter. Just the thought of combining them itself gives you a feeling so exhilarating and cheerful right? The combination of peanut butter with chocolate is so good, it just takes you out of this world for a minute. 

Here I have tried this "to die for" combination of peanut butter and chocolate and made them into delicious melt-into-the-mouth cookies. And when I say melt-in-the-mouth, I mean it literally. This was the comment I received from my dearest daughter when she tasted this for the first time. She took a whole big bite of this cookie, and with a full mouth she says "wow maa, this cookie just melts in my mouth". And what more would a baker expect than a wholehearted comment like this? It melted my heart <3

Now, I want you guys to feel this feeling. And how can you feel this feeling? That's simple!! Just bake these delicious cookies and share them with your loved ones. 

When I was looking for inspiration from various sources for this recipe I found most of them to have one important ingredient "Egg". For bakers like us who prefer Eggless baking, this might be a bit of a problem. They add egg to get a good structure and also for the chewy texture which is a must for most chocolate cookies recipe. Though we have multiple egg substitute options we do not know which works best for which recipe. After careful consideration, I preferred to go with Flax Egg which is nothing but a mixture of flax meal and water. I must say, it was the ideal egg substitute and it helped me to get the perfect texture. Let us see in detail the recipe and also what is flax egg and how to prepare it. 

Pls note: I have not added the video recipe here, It will be added at a future date. 

INGREDIENTS:

• Unsalted Butter - Melted - 1/2 cup - 113ml
• Brown Sugar - 2/3 Cup - 132gms
• Flax Egg - Equal to 1 egg (REFER BELOW)
• Peanut Butter - 1/3rd Cup - 80gms
• Vanilla - 1 tsp
• All Purpose Flour - 1 Cup - 130gms
• Salt - 1/2 tsp
• Baking Soda - 1/2 tsp
• Chocolate Chunks - 100gms

Unsalted Butter - Molten: I always prefer using Unsalted Butter. This way I can have control over the quantity of salt added to the recipe. Using melted butter in the recipe ensures a chewy fudgy yet properly baked cookie. This also helps in getting a flatter cookie than softened butter. 

Brown Sugar:  Brown sugar is the best type of sugar when it comes to chocolate cookies. It gives a caramelized flavor to the cookies and helps in getting a chewy cookie.

Flax Egg: Whenever a recipe calls for an egg we eggless bakers usually skip the recipe. No more. A flax egg is a good egg substitute and it works great. Try it out today. (Refer below on what is a flax egg and how to prepare it)

Peanut Butter: Peanut Butter brings in a salty, sweet, and nutty flavor all at once to this cookie. This when combined with chocolate takes this cookie leaps ahead in taste. 

Vanilla Essence: Vanilla gives a good subtle flavor to this cookie along with peanut butter and chocolate. Use good quality vanilla for that satisfying flavor that surrounds your kitchen when you bake this cookie.

All-purpose flour: I have used regular all-purpose flour here. You can also use unbleached organic flour if you prefer.

Salt: Salt is used to balance the sweetness in the recipe.

Baking soda: Baking soda helps in attaining a chewy texture in this cookie. You can get a cookie with crispy edges and a chewy soft inside with the help of baking soda.

Chocolate chunks: Chop a big bar of chocolate into smaller chunks of the desired size. Chocolate helps to infuse an amazing flavor and lifts the flavor of peanut butter. No quantity of chocolate can ever be too much. Hence go for it !! Just add as much as you want. You can also add a few tablespoons(or many) of Choco chips along with the chocolate chunks.

WHAT IS A FLAX EGG? 

A flax egg is a perfect and very good substitute for an egg which is made with flax seeds powder and water. Its preparation is so easy and quick, you can get it ready in a Jiff. And whenever a cookie recipe calls for an egg, just substitute it with this flax egg in the right proportion (given below) and you will end up with a good cookie.

HOW TO MAKE A FLAX EGG?

The preparation of flax egg is so easy, it can be made within minutes. Follow the below steps to make a flax egg:

1. Take a small number of flax seeds (1/4th to 1/3rd cup) in a grinder and grind them to a fine powder. This ground powder is called Flax meal.

2. Now add the flax meal to water in the below ratio to make a substitute equal to 1 egg :

1 TBSP FLAX MEAL: 2.5 TBSP WATER

3. In a small bowl add the flax meal to water in the above ratio, mix well to combine, and put it in the refrigerator for 15-20 minutes.

4. After the said time check the mixture. It would have turned into a gel consistency. If not, put it back in for a few more minutes. 

5. Now, this gel-consistency mixture is a flax egg and it can be used in place of an egg. 

6. The rest of the ground flax meal can be stored in an airtight container. 

Now that we know how to prepare a flax egg let's get to the cookie preparation. 

STEP-BY-STEP PICTORIAL REPRESENTATION:

Step 1: First to prepare flax egg, add to a small bowl 1 tbsp of flax meal and 2.5 tbsp of water. Mix it well and put the bowl into the refrigerator.

Step 2: Into a bowl add melted room temperature butter. (Refer to notes)

Step 3: To this, add brown sugar. I have crushed the brown sugar in a blender (refer to notes) and used it here. You can also use the granulated Brown sugar directly.

Step 4: Cream them well to combine.

Step 5: Now add the flax egg mixture to the creamed butter and sugar and combine well. Once the flax egg is added and mixed, the mixture will turn into a sticky gel consistency.

Step 6: After incorporating the flax egg, add peanut butter and vanilla essence. Mix them well to combine. I have used store-bought creamy-consistency peanut butter here. 

Step 7: Now that the peanut butter and vanilla are combined well, add flour, a pinch of salt, and baking soda one after the other. 

Step 8: Bring them all together to combine. DO NOT KNEAD OR OVERMIX.

Step 9: Now add chocolate chunks as much as you want. I would say a quantity of 100gms at the least is needed for this recipe. You might also add Choco chips along with the chunks. 

Step 10: Bring them together, to form cookie dough. Cling wrap the dough and refrigerate it for a minimum of 1 to 2 hours (Refer to notes) before baking. 

Step 11: After the dough is chilled nicely, line a baking tray with parchment paper. Meanwhile, preheat the oven to 180°C. Scoop out the dough to the desired size and place it in the baking tray.

Remember to place them at a gap of at least 2 inches as these cookies will spread well.

Step 12: Once the oven is preheated, place the baking tray into the oven and bake at 180°C for 8 to 10 minutes or until the edges turn golden. I baked them for 9 minutes.

Step 13: After the said time, take the baking tray out of the oven and let the cookies rest for 10 minutes on the baking tray. After 10 minutes, transfer them onto a cooling rack and let them cool completely. 

Enjoy this flavorful cookie with a cup of hot chocolate or a hot cup of coffee. 

Store it in an airtight container and it will be good to be consumed within 7 days. 

NOTES:

1. Melted butter used in this recipe is first weighed, then melted, and then brought to room temperature before adding other ingredients. 

2. I have crushed the granulated brown sugar in a blender before adding it to the butter. This makes the process of creaming butter and sugar much quicker. Remember, this step is only optional and you can add granulated brown sugar directly too.

3. Chilling the dough is important for 2 reasons. The first one is that chocolate cookie dough when chilled helps in infusing the flavor much better, thereby giving a well-flavored cookie. Secondly, chilling the dough helps in a controlled spread of the cookie. Therefore it is important not to skip this step. 

4. Chill the dough for a minimum of 1 to 2 hours. The dough can be kept in the refrigerator for up to a week before baking. If you want to prepare the dough well in advance and bake it later, cling wrap it and store it in the freezer for up to 1 to 2 months. Thaw it in the refrigerator before baking.  

5. Measurements used: 1 Cup = 240 ML 

6. The peanut butter I have used here is a store-bought and creamy consistency. You can also use crunchy peanut butter, but remember you might get peanut chunks in every bite.

Have you tried this recipe? Post your creations and tag us on Facebook, follow us on Instagram and use #theoryofbakin and visit our Pinterest page for more easy baking recipes. 

Like this recipe? You can try out our other quick and easy delicious cookie recipes by clicking the below links. 

Karachi Biscuits (Eggless Tutti Fruity cookies)

Eggless Sugar cookies (Cut out cookies)

White chocochip walnut cookies

Print the below recipe card given for your convenience.

Recipe Card:

Peanut Butter Choco chunks Cookies(Eggless) Description: A decadent chocolate peanut butter cookie with crispy golden edges and chewy insides.  Prep Time: 20 mins  Chilling time: 1 to 2 hours Cook Time: 8 to 10 mins Total Time: 2 hours and 30 minutes Makes: 20 to 22 cookies   INGREDIENTS ·       Unsalted Butter - Melted - 1/2 cup - 113ml ·       Brown Sugar - 2/3 Cup - 132 gms ·       Flax Egg - Equal to 1 egg (REFER BELOW) ·       Peanut Butter - 1/3rd Cup - 80gms ·       Vanilla - 1 tsp ·       All Purpose Flour - 1 Cup - 130gms ·       Salt - 1/2 tsp ·       Baking Soda - 1/2 tsp ·       Chocolate Chunks - 100gms Instructions: 1. To a small bowl, add flax meal and water in the below ratio. Mix it well and put it in the refrigerator for 15 minutes. This will be equal to 1 Egg.                         1 TBSP of Flax meal: 2.5 TBSP of water 2 In another bowl, add melted room-temperature butter. To this add crushed brown sugar and cream them well.  3. Now add the chilled flax egg and mix well. Once added, the mixture will turn into a gel consistency.  4. After the flax egg, add Peanut butter and vanilla essence/extract. Mix well to combine. 5. Now add APF, Salt, and Baking Soda one after another. 6. Combine them well. DO NOT OVERMIX or KNEAD.  7. Now add the Choco chunks and Chocochips as much as needed. Combine them with the dough. Cling wrap the dough and chill it for a minimum of 1 to 2 hours. 8. After the chilling time, line a baking tray with parchment paper. Meanwhile, preheat the oven to 180°C for 10 minutes.  Scoop out the dough and place them at a gap of 2 inches.  9. Once the oven is preheated, place the baking tray into the oven and bake at 180°C for 8 to 10 minutes or until the edges turn golden. I baked them for 9 minutes.  10. Once it is baked take it out of the oven and let it sit on the baking tray for 5 to 10 minutes. After 10 minutes, transfer it onto a cooling rack and cool it completely. 11. Store them in an airtight container and it is good to be consumed within 5 to 7 days. NOTES: 1. Melted butter used in this recipe is first weighed, then melted, and then brought to room temperature before adding other ingredients.  2. Chilling the dough is important for 2 reasons. The first one is that chocolate cookie dough when chilled helps in infusing the flavor much better, thereby giving a well-flavored cookie. Secondly, chilling the dough helps in a controlled spread of the cookie. Therefore it is important not to skip this step.  3. Chill the dough for a minimum of 1 to 2 hours. The dough can be kept in the refrigerator for up to a week before baking. If you want to prepare the dough well in advance and bake it later, cling wrap it and store it in the freezer for up to 1 to 2 months. Thaw it in the refrigerator before baking.   4. Measurements used: 1 Cup = 240 ML  5. The peanut butter I have used here is store-bought and has a creamy consistency. You can also use crunchy peanut butter, but remember you might get peanut chunks in every bite. 6. Adding crushed brown sugar is only optional. Granulated sugar can be added too.