Fudgy Oil-Free Midnight Chocolate Chunk Cookies (Vegan and Gluten Free)
If you love super decadent chocolate cookies, then these Fudgy Oil-free Midnight Chocolate Chunk Cookies are the treat for you! Bonus: They're amazingly vegan and gluten-free, too.
Servings: 12 cookies
Ingredients
- 1 Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit
- 3 rounded Tbsp. creamy nut butter The runnier the better (I use use Almond butter or a mixed nut/seed butter such as Nuttzo brand)
- 3 Tbsp. water (45 ml), plus more as needed
Instructions
- First, preheat your oven to 350°F/177°C. Then, open your Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit and pour the contents into a mixing bowl.
- Next, add the creamy nut butter to the cookie mix - the runnier the better. (Disregard the oil called for on the package.)
- Add the rounded 3 Tbsp. of water to this bowl too, and stir very well until all flour is incorporated. If dough is still dry, add more water, one teaspoon at a time, just until the dough comes together.
- Drop 12 mounds of dough onto a parchment-lined or nonstick baking sheet.
- Bake in the oven for about 8-10 minutes. It's better to slightly under bake than over bake.
- Allow the cookies to cool on the baking sheet for at least two minutes before transferring to a cooling rack. Enjoy!
Notes
- This recipe was created using a Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit.
- For an even nuttier treat, try adding 1/4 cup of chopped walnuts or any other nut to your dough before baking. You could even try shredded coconut too.
- These cookies are delicious eaten right out of the freezer! I encourage you to try freezing yours and see if you agree.