Oh hello Friday, so happy to see you, finally! Some weeks you just need a cookie, or fries, or nachos (I don’t even want to tell you how many times I’ve had nachos for lunch the past few weeks) to make it through. I know, emotional eating isn’t always the best way to deal, but sometimes you just have to. Have you ever had a “I-can’t-stop-thinking-about-[insert guilty food pleasure here]”, day? Like, I can’t go on until I have a steaming bag of salty crinkle cut fries feeling? Please say yes.
Last weekend, these vegan icebox cookies were my can’t-stop-thinking-about-it food, I had to get that chocolate, peanut butter, irish creme combo into cookie form, stat.
I had this idea for these cookies because I needed something to send to my dear friend Sarah. She was gracious enough to design that gorgeous logo up there at the top of the page and I needed to pay a girl back! When in doubt, send cookies (and coffee!). The moisture of the cookies makes them packable and portable, lending themselves to as much in-transit roughing up as the postal service may give, while still withstanding dissolving into crumbles on the way.
While I used my homemade Baileys in this recipe, feel free to sub in your choice of milk instead, we’re looking for the creamy component and moisture here (apologies for using moist in all its variations, I really
love that word ,<–not).
Rolling the dough log in sugar gives a little extra texture to the edges and makes the dough a little sparkle, oh yeah!
I find it best to chill the dough overnight, or you will run the risk of the dough still being too warm to cut into slices for baking. Also, feel free to play with the shapes of the cookies if they come out to smooshed for your liking after cutting. The chocolate chips sometimes prove to be more of a hinderance when slicing the dough, but they are worth keeping in there.
Friday friends, it’s for having your gotta-have-it- food, enjoy!
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/3 cup agave nectar
- 1/2 cup plus 1/3 cup semi sweet chocolate chips (divided)
- 1 cup peanut butter
- 1/2 cup Baileys Irish Creme or milk of choice
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1. Heat peanut butter in microwave for 45 seconds to 1 minute, or until it has reached a melted texture (will be much looser and oily), be sure not to overcook, so keep an eye on it. Once peanut butter is melted, remove from microwave and stir in chocolate chips, ensuring they are melted through. If needed, melt completely in the microwave at 5 second intervals, stirring after each installment. Set aside.
- 2. Combine flour, baking soda, and salt in medium bowl. Add agave nectar, peanut butter chocolate mixture, apple cider vinegar, remaining chocolate chips (the 1/3 cup), Baileys, and vanilla and mix completely until combined.
- 3. Form dough into a “log” shape, about 2 inches in diameter and roll in reserved granulated sugar until dough is coated on all sides. Wrap in plastic wrap or parchment paper and place in refrigerator for at least 2 hours or overnight.
- 4. When dough is thoroughly chilled, slice into wafers about 1/4-1/2 inch thick. Preheat oven to 350 degrees F and bake for 12-15 minutes, or until cookies are firm to the touch.
- Makes about 20 cookies, keeps for about a week in a sealed container at room temperature.