The Lustful Vegan

I engaged in a few Sooper Sekret projects for Valentine’s Day, including these peanut butter cookies for my housemate:

Y’know, I don’t think I’d ever baked vegan cookies before last week. Fortunately the PB cookies turned out perfectly. They’re dense and peanut buttery and juuuuuust sweet enough.

Peanut butter cookies

• 1/2 cup peanut butter (I used Kraft’s all natural PB, which has no added sugar >> if you use regular PB, you might need to use less sugar)
• 1/2 cup Earth Balance/vegan margarine
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• egg replacer for one egg (I meant to use flax, but ran out time to dig out the grinder)
• 1/2 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

To make the cookies:

1. Preheat the oven to 375F.
2. In a large bowl, cream the peanut butter, margarine, and sugars.
3. Add the egg replacer and and vanilla, mix well.
4. In a separate bowl combine the flour, salt, baking powder, and baking soda.
5. Add the flour mixture to the peanut butter mixture, mix well again.
6. Prepare a couple cookie sheets. Parchment paper makes life easier.
7. Scoop up small amounts of dough and roll them into small balls. (If the dough is too dry to do this, try working in a little PB; if it’s too wet and sticky, add a little flour.)
8. Place each ball onto a cookie sheet (approximately 2″ apart), then squish down with a fork.
9. Bake for 10 to 16 minutes (this varies widely depending on how big you made your cookie balls, so watch them carefully).

Made 18 large cookies for me.