Sunday, January 25, 2015

Recipe: Peanut Butter Cookies


 
Vegan Peanut Butter Cookies

Recipe Source: Chloe’s Vegan Desserts by Chloe Coscarelli
 
Makes about twenty-two 3-inch cookies.

Ingredients
1 ¼ cups all-purpose flour (or gluten-free all-purpose flour plus ¼ tsp. xanthan gum)
¾ tsp. baking soda
½ tsp. salt
¾ cup peanut butter, creamy or crunchy
½ cup vegan margarine (I used Earth Balance)
1 cup brown sugar
2 tsp. pure vanilla extract
1 Tbsp. water

Directions
Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat. (We just put the cookies directly onto a dark non-stick pan and they turned out fine.)

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Using a stand or hand mixer, beat peanut butter, margarine, brown sugar, vanilla, and water until fluffy. Slowly beat in the flour mixture. If the dough is too dry, add a little extra water, 1 Tbsp. at a time. Scoop about 2 tablespoons of sough at a time onto the prepared baking sheets, leaving about 4 inches between each scoop. Score the dough using the back of a fork. Bake for 12 to 14 minutes, or until the edges are lightly browned. Let cool on the pan and serve.  
 
 
 

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