Monday, June 7, 2010

Peanut Butter Cookies

Peanut Butter Cookies

Simple and yummy and vegan! (and totally "old skool") These cookies are chewy and delicious, and full of peanuty flavor. Enjoy these with a big glass of almond milk, or dip half in dark chocolate and let dry, for an extra decadent dessert.

The recipe below calls for ground flax seeds and water. Flax seeds are a excellent substitute for eggs in baking, and add fiber and omega 3s.


1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground flax seeds
3 tablespoons water
1 1/4 cups light brown sugar
3/4 cup natural-style peanut butter
1/2 cup margarine, non-hydrongenated (I use Earth Balance)
3 tablespoons almond milk, unsweetened
1 tablespoon vanilla extract
1/2 cup peanuts, chopped (optional)
1/2 cup chocolate chips (optional)
Preheat oven to 375 dgrees.
In a small bowl, combine the flour, baking soda, and salt.
Whip the ground flax seeds and water until thick and creamy.
In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
Beat at medium speed with a hand mixer until well blended.
Add flax seed mixture and beat until just combined.
Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.

Flatten slightly in a criss-cross pattern with the tines of a fork
(I use a pasty cutter, and roll it across the cookies, works better than a fork I think).

Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.
Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.

Peanut Butter Cookies

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