Ingredients
Scale
- For the cookie:
- 3 tablespoons brown sugar
- 1/3 cup maple syrup
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/4 cup date paste
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
- For the frosting:
- 1/2 cup peanut butter
- 1/4 cup walnuts (toasted)
- 1 tablespoon honey
- 1/4 cup almond milk or other non-dairy milk
Instructions
- Preheat oven to 350 degrees. Very lightly grease skillet and set aside. An 8×8 pan would also work for this too.
- In the bowl of a stand mixer or hand mixer, beat together the brown sugar, maple syrup, date paste and applesauce on medium until fairly smooth, about 30 seconds.
- Add vanilla, flours, baking soda, baking powder, and salt and mix on low until flours are combined throughout. Mix in the chocolate chips on low until combined as well.
- Bake for 15 minutes, or until top is set. The middle of the cookie may still be gooey, but it will set up as it cools from the oven. Set aside to cool.
- To make frosting: Combine peanut butter, honey, and toasted walnuts. Mix until combined. Add almond milk by the tablespoon until spreadable consistency is reached. I used about 1/4 cup almond milk, but this could vary with how oily your peanut butter is.
- When cookie is cool, spread frosting over the top of cookie and serve warm, with a scoop of vegan ice cream : )