I’ll bet you have everything in your pantry to make these right
now.
Robert’s favorite food is peanut butter, but so many peanut
buttery treats are non-vegan. So, here’s my recipe revision for Peanut Butter
Cookies!
Ingredients:
1.5 cu flour (I used whole wheat)
1 t baking soda
1 T ground flax seed
½ cu peanut butter
½ cu brown sugar
½ cu butter or butter substitute (I used Earth Balance)
1 t vanilla
Directions:
Preheat oven to 375°
F.
In a nonstick skillet over medium heat whisk together the 1 T flax
seed and 3 T water. This is your egg replacer. Add this to your stand mixer
with the paddle attachment. Add in ½ cu peanut butter, ½ cu brown sugar, ½ cu
butter substitute, and 1 t vanilla and mix on medium speed until creamy. Slow
mixer to low and gently add in flour and baking soda. Mix until just combined.
Dish out onto baking sheet lined with silicone
mat or parchment paper. (I used my #70 disher – portion control!) Roll each
portion into a ball then flatten with fork into a crisscross pattern.
The crisscrossing is my favorite part.
Bake at
375° F for 4 minutes
then flip and rotate the sheets for even cooking. Bake for another 2 – 4 minutes
until puffy and mouth watering. Let cook on cookie sheet for 2 minutes, then
transfer to cooling rack. Allow to cool if you can stand it! Enjoy! I made 3
dozen cookies from this recipe!
What is your favorite cookie? Let me know and I’ll try to veganize
it!
