Sunday, May 17, 2009

Decadent Peanut Butter Cookies

I'm usually not a fan of peanut butter cookies, but these cookies are phenomenal. They're chewy, buttery, and completely vegan! I made a double batch last night (one with chocolate and one without) for my step-dad so that he would change the oil in my car for me. They also brought my omnivorous boyfriend to his knees, even without the chocolate. A must try!

2/3 cup creamy peanut butter
1/3 cup vegan margarine (I like organic Smart Balance)
2/3 cup brown sugar (break apart all clumps or hard spots first).
1 1/2 teaspoon Ener-G Egg Subsitute
2 tablespoons water
2 tablespoons plain/vanilla soymilk
1 or 2 teaspoon(s) of vanilla extract
1 teaspoon baking powder
3/4 cup all purpose flour
1/8 teaspoon salt
Handful of vegan chocolate chips (optional)

Note:If you do not have Ener-G, use 1 egg's worth of another substitute that you know works in cookies. The water in the recipe is the amount required to make the egg replacer, so omit if your replacement already has the same amount of liquid as an egg

1. Preheat oven to 375 F / 190 C.
2. In a small cup, mix the egg replacer and water.
3. Using an electric mixer/beater, cream together the peanut butter, sugar, and margarine until you have an even consistency. If your peanut butter is sugar free and you are not adding the chocolate chips, you may want to add an extra tablespoon of sugar.
4. Blend and mix in soymilk, prepared egg replacer, and vanilla extract.
5. Add flour, baking powder, and salt into the mixture and mix fully.
6. Fold in chocolate chips if desired.
7. Make dough into slightly squished balls and place on a lightly greased cookie sheet. The cookies will expand a little so give them some room. Don't flatten the cookies too much, thin cookies end up dry and hard.
8. Bake for 8-12 minutes. When they are done the edges will be slightly browned. As with most veganized cookies, they will be soft and first but will harden as they cool.

This recipe should make around 20 cookies. The brown sugar is what gives these cookies an extra special boost.
Another tip: If your peanut butter is really oily (as a lot of organic and natural nut butters are), use a tablespoon less of margarine. Don't worry if the dough is really greasy, it won't be an issue once the cookies are fully baked.


Jared said...

Thanks for the recipe. I can't wait to try it out!!

Melisser; the Urban Housewife said...

Ooh, sounds great! My husband loves PB cookies!

Jane said...

Wow, thanks for this recipe!!

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