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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?

Great recipe!!  We like to call these "Hedgehog Cookies."  To make them I melted the peanut butter (I used creamy) and margarine together in the microwave, then added everything else listed.  I stirred it all together with my hands (I love to feel what I cook) and then mixed--more like kneeded--in some vegan carob chips. 

I only baked them for 12 minutes, and it's very important to bake them on parchment paper.  If you omit the parchment paper, the bottom of the cookies will burn horribly and stick all over the pan.  My non-vegan cookie connoisseur brother loved them!  He said, however, they are not as peanut-buttery as he would have liked.  Thanks for the recipe!

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these tast pretty good but I think they would be better w/ 1/4 to 1/2 cup less flour. mine came out a bit crumbly but my coworkers have still destroyed them !

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