Thursday, June 22, 2006
Heres the cookies that you had today...
Vegan Chewy Peanut Butter Cookies
Ingredients (use vegan versions):
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 ( or just use 1 cup vegan sugar + a few drops of molasses) Ener-G Egg Replacer equal to one egg (Both Ener-G and Flaxseeds + water work fine)
3 tablespoons thick soymilk or rice milk
1 teaspoon vanilla
1 and 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
generous pinch cinnamon or pumpkin pie spice
Directions:
Preheat oven to 375. Cream together margarine and peanut butter. Add vegan sugar and cream well until fluffy, add egg replacer, soy milk, and vanilla and beat well. Combine dry ingredients and stir well, before adding to liquid ingredients. Drop by the teaspoon for small cookies or heaping tablespoon for bakery size cookies. Slightly flatten with back of spoon or with the end of a spool from sewing thread for flower pattern!(these will spread but not that much). 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.Serves: 36 cookies depending on size
ENJOY MANY OFFICIAL AND NON OFFICIAL COOKIE DAYS IN THE FUTURE!
-Katie
Vegan Chewy Peanut Butter Cookies
Ingredients (use vegan versions):
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 ( or just use 1 cup vegan sugar + a few drops of molasses) Ener-G Egg Replacer equal to one egg (Both Ener-G and Flaxseeds + water work fine)
3 tablespoons thick soymilk or rice milk
1 teaspoon vanilla
1 and 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
generous pinch cinnamon or pumpkin pie spice
Directions:
Preheat oven to 375. Cream together margarine and peanut butter. Add vegan sugar and cream well until fluffy, add egg replacer, soy milk, and vanilla and beat well. Combine dry ingredients and stir well, before adding to liquid ingredients. Drop by the teaspoon for small cookies or heaping tablespoon for bakery size cookies. Slightly flatten with back of spoon or with the end of a spool from sewing thread for flower pattern!(these will spread but not that much). 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.Serves: 36 cookies depending on size
ENJOY MANY OFFICIAL AND NON OFFICIAL COOKIE DAYS IN THE FUTURE!
-Katie
# posted by Katherine A. Johnson @ 2:43 PM 
