Friday, April 27, 2012
the best vegan peanut butter cookies ever
I'm always on the lookout for healthier versions of favorite classic recipes. I stumbled upon this recipe in the "Feeding the Healthy Vegetarian Family" cookbook by Ken Haedrich.
I was skeptical at first that this recipe would even work given the absence of eggs or egg replacer, but I bravely sallied forth and was delighted with the results. The only trouble with this recipe is that it tastes so healthy that it's hard to stop eating them!
Vegan Peanut Butter Cookies
1 c. natural, unsweetened, unsalted peanut butter (I like the Smucker's brand though it does have some salt)
1 c. pure maple syrup
1 1/2 tsp vanilla
2 1/2 c. whole wheat pastry flour*
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
chocolate chips (optional)
*Whole wheat pastry flour is essential. The first time I made these, I used regular whole wheat flour which does not have the same "wow" factor.
1. Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
2.Whisk together peanut butter, maple syrup, oil and vanilla.
3. Combine dry ingredients (except chocolate chips) and make a well in the center.
4. Pour p.b./maple syrup mixture into dry ingredients and stir until mixed.
5. Let the dough sit for 10-20 minutes (I found doing so resulted in rounder, "puffier" cookies)
6. Shape dough into 1-2" balls and place on cookie sheet
7. Using an oiled fork, press cookie dough down, then decorate with a few chocolate chips if desired.
8. Bake 10-12 minutes and let them cool slightly before transferring to a cooling rack.
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