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3.5

Peanut Butter Cookies

What you need: 

3 tablespoons Ener-G Egg Replacer + 4 tablespoons water
2 1/4 cups unbleached whole wheat flour
1 1/4 cup natural crunchy peanut butter
2/3 cup maple syrup
1/2 cup Sucanat
1/2 cup margarine
1/2 tablespoon baking powder

What you do: 

1. Preheat oven to 350 degrees F. Mix egg replacer and water. In large bowl, combine all ingredients, and mix.
2. Roll tablespoons of dough into balls, and place 2" apart on cookie sheet. Flatten balls with flour dipped fork, in criss-cross pattern.
3. Bake 15 minutes or until lightly browned.

Preparation Time: 
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

I really like these cookies the way i made them but since I mixed pretty much all the suggested changes from the reviews, I don't think these would have turned out as well if I had gone with the orignal recipe. I added some honey, substitued applesauce for the egg replacement, added almond extract, put in oats, reduced the amount of flour, increased the amount of peanut butter,and put in some of a banana. I COMPLETELY forgot to add margerine too, but they turned out fine (would be better with it though). With all these changes I found that everyone's complaints about being too dry, not sweet, and not peanut buttery enough were solved. Good base recipe though. ;)

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These are sooooo good!!!! I have made these cookies several times and they always turn out great!! Try adding chocolate chunks. You won't be sorry.

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WOW those cookies look AWESOME!!! ashleykimball

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I am really surprised by all the rave reviews of this recipe.  I have tried them twice (thinking the first time was an anomoly), and both times they were too dry, barely tasted of peanut butter, crumbly, and not very sweet.  So disappointing.  I will not be using this recipe again...

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Martha Stewart , (nice name, by the way :P), it looks like these might do well with a bit of vanilla and a good pinch of salt to bring out the flavor-- so, if you haven't used all the batter, maybe you could try to mix in some salt? I bet some salted peanuts might contrast well. I'm sorry your cookies didn't turn out well, better luck next time?

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maybe i didn't make these cookies right; but, i followed the directions exactly.  everyone else seems to think that this is the best recipe on the face of the planet, but i think that they were payed off to make these reviews, because the cookies were hardly sweet, hardly tasted like peanut butter, and were too dry.  They made a better tasteless sugar cookie than a peanut butter cookie. >:(

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I tried this recipe last night (i had a horrible sweet tooth). These are THE BEST vegan cookies I have ever made! I used soy butter instead of margarine and they came out wonderfully. I had to stop making them because I thought I would eat them all! Even my partner, who is not a fan of peanutbutter, tried them and liked them. Excellent recipe!!!!

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What beautiful cookies!  I can't wait to make them!

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Thanks Mizzoukitten!!

As my brother would say "Pilsbury got nuthin' on you."  This cookie recipe is the sh*t.  I love these cookies...even though I sort of hate peanut butter!  It's not too peanut buttery, it has a wonderful chewy/crumbly/moist texture, and it holds together well.  It's great to substitute half whole wheat, some flax seed egg, any liquid sweetner (i usually use brown rice syrup--maple syrup is expensive), some applesauce to replace some margarine...etc

(For the two-toned cookie, I just mixed half the batter with half a bag of melted vegan chocolate chips.  I stuck both dough balls in the freezer for a while, then formed balls, flattened with a glass, cut out a heart, put it in the constrasting cookie, and then trimmed the edges nicely with a round cookie cutter (whew! )  It made 26 BIG cookies)

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Beautiful Ashley! How'd they taste? Are you sharing? :D

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