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Soft and Chewy Peanut Butter Cookies

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Servings: 
36

SO HOW'D IT GO?

These were fantastic!! I used agave instead of white sugar,  2tbsp of corn starch instead of the egg replacer (I didn't have any), plus a few more pinches of cinnamon and they were delicious!!! Great recipe, thanks for sharing :)

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Really good, yes! But my dough was very wet and sticky so I couldn't get the classic fork marks on them. Still delicious!

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i made these last night and they were delish!!!! I sent them to work with my husband so I wouldn't keep eating them ;) ;)b

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These came out perfect! I ended up under cooking half of the batch and once they were cooled made them into ice cream sandwiches with chocolate soy ice cream. You just let them cool in the freezer for a couple hours and they are ready.

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These are yummy! Very tasty and not too sweet. I replaced the margarine with olive oil and mashed banana, and that seemed to work really well. The cookies held together fine and turned out nice and chewy. Mine didn't spread out in the oven at all; they pretty much stayed in exactly the shape they were when I put them in, so they only turned out cookie-shaped instead of spherical if I pressed them into cookie shapes before I put them in to bake.

I can't stop eating these. Every time I walk through the kitchen I grab another one (or four). Delicious!

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I put these cookies in for ten minutes and they were completely burned on the bottom! On top of that, the tops do not seem cooked at all! I followed this recipe to the T. I was looking forward to a good cookie, how unfortunate :(.

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this was one of the first recipes I used off this site- and with great success! can't believe I haven't reviewed these until now; they're my omni boyfriend's favorite cookie request.  :)>>> I've been using this recipe exactly as written for over a year now, they stay soft and moist and delicious for as long as they last- which usually isn't long ::)

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These are GREAT!  I've made them twice in three days.  I didn't have any brown sugar so I did about 1T molasses with 1c regular sugar... perfect! 

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I made these this afternoon and fell in love!  I used chunky peanut butter and took advice from other reviewers and only added about 6 tablespoons of Earth Balance.  Delicious! 

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These are really good! I didn't have brown sugar or molasses on hand, so I just used more plain sugar in its place.

For anyone else here who is watching their calories, if each cookie is made with a tablespoon of batter (you'll end up with around 22 cookies), each cookie should be about 141 calories :)

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