Peanut butter surprise cookies recipe

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This peanut butter cookie dough is doused with Sriracha sauce for a spicy undercurrent. We’ve loaded them with chocolate chips, which just burst forth in the flavor thanks to the touch of malty amaranth flour. This unique taste combo might sound a little crazy, but we’re willing to bet they will have you coming back for more.

  • Yield: 12 cookies


  • 1⁄3 cup (85 g) smooth or crunchy natural peanut butter
  • 1⁄4 cup (48 g) organic turbinado sugar or organic evaporated cane juice
  • 2 tablespoons (30 ml) neutral-flavored oil
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons Sriracha sauce
  • 1⁄2 cup (88 g) vegan semisweet chocolate chips
  • 1⁄2 cup (60 g) whole wheat pastry flour
  • 1⁄4 cup (23 g) oat flour
  • 1 tablespoon (8 g) amaranth flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon Chinese five-spice powder
  • 2 to 3 tablespoons (30 to 45 ml) vegan milk
How to Make It
  1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the peanut butter, sugar, oil, maple syrup, vanilla, and Sriracha in a medium-size bowl. Vigorously stir together with a wooden spoon.
  3. Combine the chocolate chips, flours, baking powder, baking soda, salt, and spice powder in a medium-size bowl. Whisk to combine. Stir into the peanut butter mixture, adding the milk, 1 tablespoon (15 ml) at a time, to make a soft but cohesive dough.
  4. Scoop the dough into a packed, mounded tablespoon (35 g) and drop onto the baking sheet. Slightly press down.
  5. Bake the cookies for 15 to 17 minutes, or until the bottoms are browned. Let cool on the baking sheet on a wire rack for 15 minutes. The cookies will break if moved too soon. Transfer the cookies to the wire rack and let cool completely.

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