This homemade version of break and bake cookies is just as convenient as the store bought variety, but so much healthier. Made with almond flour, coconut sugar and coconut oil, this recipe for Break and Bake Vegan Peanut Butter Chocolate Chip Cookies features some of my favorite healthy swaps. Make now and bake later!
There’s nothing better than wandering down the refrigerator aisle at the grocery store to see the variety of break and bake cookies available for grab. As a kid, these fun packages were only added to the cart as a treat. As an adult, they were added to the cart whenever sweet cravings hit.
Aside from my Nana’s homemade chocolate chip cookies, there really weren’t a lot of cookies being made from scratch in our family kitchen. Why go through the hassle when it was so easy just to “break and bake”?
I can think of one good reason you should try making break and bake cookies from scratch.
Although there are more brands available at the store that now feature all natural ingredients, they are still made with cane sugar and all-purpose flour. Why not practice healthy baking swaps at home so that you can enjoy delicious chocolate chip cookies and feel better after eating them?
In this recipe for Break and Bake Vegan Peanut Butter Chocolate Chip Cookies, we are using these healthy ingredient alternatives:
- Coconut oil instead of vegetable oil for a healthier source of fat (MCTs)
- Coconut sugar instead of cane sugar for a less refined, low-glycemic option
- Aquafaba (the liquid from a can of garbanzo beans) instead of an egg to make these vegan-friendly
- Almond flour instead of all-purpose flour for an extra dose of protein and healthy fats, resulting in lower overall carbohydrates
How to Make Break and Bake Cookies
Okay, so here’s the secret to turning regular cookie dough into a break and bake situation. All you need is a paper plate and large ziploc bag.
Scoop the cookie dough into balls and place on a paper plate in a 3×5 grid (or one that creates symmetry). Press the dough together on both sides so that the cookie dough pieces are touching and evenly distributed. Cut the excess paper plate around the cookie dough and place in a ziploc bag. Store in the freezer until ready to bake!
See how easy that is?
You could use this method for just about any kind of cookie. But I just didn’t feel like I was giving the break and bake method justice without practicing on a class flavor combo.
Bake them Now or Freeze them for Later
The Break and Bake Vegan Peanut Butter Chocolate Chip Cookies are just as good when baked immediately, or even a few weeks later from the freezer. Best enjoyed warm and with a cool glass of milk (I’d choose a glass of my homemade almond milk).
Enjoy at your own risk!
These homemade Break and Bake Vegan Peanut Butter Chocolate Chip Cookies are just as convenient as the store bought kind, but much healthier. Featuring a few signature healthy baking swaps, these cookies can be enjoyed immediately, or a few weeks later. Make now, break and bake later!
- Preheat the oven to 350F.
- To a large mixing bowl, add the coconut oil, coconut sugar, egg, peanut butter, salt and baking powder. Stir to combine. Add the almond flour and mix again. Add the chocolate chips and fold into the cookie dough.
- To make these break n’ bake friendly, scoop out rounded tablespoon amounts of dough and roll into a ball. Place on a paper plate with each ball of dough touching the other, making three rows across and 5 rows down of dough balls. Repeat until the dough is gone, making about 15 cookies. Trim the excess paper plate and place into a large ziploc bag. Squeeze out any excess air and seal tight. Store in the freezer until ready to bake.
- Preheat the oven to 350F. Place the frozen cookies 2 inches apart on a parchment lined baking sheet. If soft enough, press down slightly to resemble a cookie shape. Bake for 15 minutes or until golden brown on top. Remove from the oven and allow to cool slightly before serving.
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
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