I’m not one of those people who craves chocolate. (Yes, I’ve received many looks of horror from women who strongly differ from this opinion!) But add some peanut butter to the mix, and I’m there.

One night after dinner when I was craving something sweet, I made these cookies based on a recipe I found at allrecipes.com. They’re chewy and delicious, but of course I couldn’t follow the recipe exactly as written…

For starters, I used whole grain pastry flour which probably didn’t add any nutritional points since there’s a lot of sugar in this recipe. Second, I substituted a tablespoon of molasses for one of the tablespoons of corn syrup. It added a richer flavor since the only brown sugar I had on hand was light. My daughter is experimenting with cutting out eggs and dairy so we subbed margarine for the butter and flax for the eggs.

Here’s our modified recipe:

½ cup vegan butter, softened
½ cup peanut butter
1 cup packed brown sugar
½ cup white sugar
2 tablespoons ground flax
5 tablespoons water
1 tablespoon light corn syrup
1 tablespoon molasses
2 tablespoons water
2 teaspoons vanilla extract
2 ½ cups whole grain pastry flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Combine the flax with 5 tablespoons of water and let it sit on the counter to thicken while you mix the other ingredients.

Cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Stir in the flax mixture, corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

So you’ll notice the recipe calls for a 1/4 cup scoop of dough for each cookie. I did a double take when I saw that. Who needs cookies that big? Especially at 9 p.m. Instead, I used a 2 tbsp scoop which gave me 26 large cookies. They’re the perfect size for ice cream sandwiches or dunking in a really wide glass of milk. Or, you know, just eating!