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.
Ingredients
- 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
- Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the peanut butter, sugar, oil, maple syrup, vanilla, and Sriracha in a medium-size bowl. Vigorously stir together with a wooden spoon.
- 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.
- Scoop the dough into a packed, mounded tablespoon (35 g) and drop onto the baking sheet. Slightly press down.
- 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.
