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Much like my Single Chocolate Chip Cookie Recipe, this one is for a Peanut Butter Chocolate Chip Cookie.  So, maybe I’m getting obsessed with these single-serve cookies, but it is kinda fun!  It’s also better than eating more than two cookies!  I found this one on Chocolate Covered Katie’s blog.  All of Katie’s recipes are vegan and she has plenty of great healthy dessert options!  This is her recipe (below) with my adjustments.

Also, I baked these cookies in my toaster oven (aka “Tricky Toaster”).  Hence, they were a little crispy on top.  You should know that my toaster oven is a total liability.  There is really no justifiable reason for it to remain in my home.  It cooks nothing the way that it should and it is a total fire hazard.  I can’t let guests use it as they’d be fooled by the controls – thinking it was “just like any other toaster.”  Not so.

Also, I often bake on parchment paper. Tricky toaster can’t take it.  What’s that smell? Oh, that’s the parchment paper burning to a crisp after 4 minutes of baking.  There goes the smoke alarm…awesome.  Thus, I recommend the oven for these unless you have a reliable toaster oven and you are confident in its abilities.  You are assuming your own risk on that one.

Ingredients:

2 tbp flour

1.5 tbsp peanut butter

1/16 tsp baking soda

1/16 tsp salt

1/4 tsp pure vanilla extract

3/4 tbsp each sugar and brown sugar

1 tsp applesauce (I didn’t have  applesauce so I added an extra tsp of peanut butter instead.  You could also use an equal amount of vegetable oil)

12 chocolate chips

Directions:

1. Pre-heat oven to 350 degrees

2. Mix dry ingredients.

3.  Add peanut butter and wet ingredients.

4.  Mix well and form into one or two cookies.

5.  Flatten into cookie shapes and bake for 8-10 minutes.

Pour yourself a glass of milk and enjoy!