1 cup peanut butter (I use the all-natural just peanuts kind)
1/2 cup margarine (I use Earth Balance)
1/2 cup sugar
1/2 cup brown sugar
1 Ener-G egg replacer
3 tablespoons thick nondairy milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
generous pinch cinnamon or pumpkin pie spice
1. Preheat oven to 375 degrees F. Cream together margarine and peanut butter. Add vegan sugars and cream well until fluffy.
2. Add egg replacer, milk, and vanilla and beat well. Combine dry ingredients and stir well, before adding to liquid ingredients.
3. Drop by the teaspoon for small cookies or heaping tablespoon for bakery size cookies. Slightly flatten with back of spoon (these will spread but not that much).
4. Bake 8-10 minutes. Remove from oven when they seem underdone but lightly brown (still soft) and let cool 2-3 minutes on the sheets. Then cool completely.