Vegan Puppy Chow cookies
A cookie with all the best flavors of puppy chow
Servings 12
Calories 123kcal
Ingredients
- 1/2 cup vegan butter
- 2 heating tbsp creamy peanut butter
- 1/2 cup coconut sugar
- 1/2 cup sugar or monk fruit sweetener
- 1 1/4 cups gluten free flour
- 1 1/2 tbsp arrowroot
- 1 tsp baking soda
- 1/2 cup dark chocolate chips
- 1/2 cup plain Chex mix
- 1/2 cup peanut butter chips omit if making vegan or make homeade
- 1/2 tsp salt
- powdered sugar for dusting
Instructions
- Preheat oven to 375 and line two cookie sheet with parchment paper
- Combine butter, peanut butter, and sugar in a large bowl and mix with a hand mixer until smooth.
- Fold in arrowroot, baking soda, flour, and salt. Mix till a dough is formed.
- Fold in chex, chocolate, and peanut butter chips until evenly combined
- Use a cookie scoop to scoop dough and roll into balls
- Place on the cookie sheet about 2 in. apart and gently press down.
- Bake for about 10-12 minutes depending on how gooey you want the center of the cookies and the edges are golden.
- Once the cookies come out, tap the cookie sheet on the stove to flatten them.
- Light dust with powdered sugar once the cookies are cooled and for serving
- Store in an airtight container for 3-5 day. Microwave before serving to remelt the butter
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g