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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?

;)b  these were delicious.  i don't make sweets very often, so i just enjoy them for what they are when i DO make them!  i had a little trouble trying to keep myself from eating half of the batter.  ;)

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So very delicious, crunchy around the edges & soft in the center - so perfect!  I followed the recipe exactly. I don't think I want to mess with the recipe at all.  I brought them to work today & everyone loved them.

Thanks for posting!  :)

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Wow, this recipe looks awsome. I think I'll try and make it sometime. I love peanutbutter!!
:D

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I made a pan of bars according to uhblondie's guidelines (I had some gross PB to get rid of too) and they were fabulous.

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This was great! thanx!Perfect the way it is! :D

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i agree.  very greasy and heavy.  Delicious and overly peanut butter, but pretty gross once u think about it.  I think the peanut butter/ butta to flour ratio must be a little off.  More oil (1 1/2 C) than flour (1 1/4 C)?  thats  little absurd even for a rich cookie.  However, i dont know of a better vegan pb cookie yet.  Anyone?

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In response to DamianMarley, to make cookies chewier, use less water based liquid - I would omit the soymilk in this recipe. Things like applesauce, soymilk, mashed banana, tofu, and water give cookies a cakey texture. Unfortunately for our waistlines -  Oils, margarine, peanut butter, etc contribute to a rich, chewy, crunchy texture. To add cohesiveness (non-crumbliness) I have had good luck with arrowroot powder from the healthfood store. One tablespoon is a nice substitute for one egg when baking - that way you don't need to add any watery liquid, and it requires no additional oil.

Thank you a million for unraveling the mysteries of vegan baking!!!  I've always wondered why my cookies come out cake-y, or why my cakes turn out chewy.  Your a life saver!

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Oops, clearly I meant to write, "all the other reviews are so good," rather than all the other recipes.  :)

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I'm not sure whether I did something wrong, but these turned out just ok, for me.  I used the all natural, just peanuts pb, so maybe that was the problem?  I also ran out of all purpose flour and had to sub about 1/2 cup of bread flour, so maybe that was the problem?  I'm not sure, but the dough was greasy and kind of yucky, which I hoped would go away after I baked them, but the bottoms of the finished cookies are greasy, too.  I was hoping for a lighter cookie, and these are sort of heavy and greasy.  Again, maybe it was my peanut butter or flour situation, though...  All the other recipes are so good, that I have to believe that something just went wrong with my batch!

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In response to DamianMarley, to make cookies chewier, use less water based liquid - I would omit the soymilk in this recipe. Things like applesauce, soymilk, mashed banana, tofu, and water give cookies a cakey texture. Unfortunately for our waistlines -  Oils, margarine, peanut butter, etc contribute to a rich, chewy, crunchy texture. To add cohesiveness (non-crumbliness) I have had good luck with arrowroot powder from the healthfood store. One tablespoon is a nice substitute for one egg when baking - that way you don't need to add any watery liquid, and it requires no additional oil.

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