I have a confession.
I bake as much for the dough and batter as I do for the finished product. In fact, I usually like the batter of brownies and cakes more than I like the baked version. I've been known to make an entire batch of cookie dough and freeze it "for later" which of course means "later I will eat it frozen". The very best part about vegan baking: I don't worry about licking the bowl. There are no yucky eggs (or spoiled dairy) to make me sick.
These cookies are a notable exception. I enjoy the dough, but I like the finished cookies even more. I loooove chocolate covered peanut butter pretzels; unfortunately, unless I make them myself they pretty much always contain dairy products or the ratio of chocolate to peanut butter pretzel is way off. These cookies hit the spot perfectly with their soft, crunchy, salty, peanut buttery, chocolaty goodness. And they are 100% whole grain to boot. I worked off the Giantoid Peanut Butter Oatmeal Cookie recipe in V'con but I changed it considerably. One the the things I did was lower the fat content. Let's be honest, any way you slice it they are peanut butter cookies so a certain amount of fat is inherent, but I am trying to cut out as much of the additional fat as I can get away with. I need to make a couple more batches to figure that out and then I will post the recipe.
Until then I leave you to drool...