Kalen and I made some tasty vegan Peanut Butter and Chocolate Chip Cookies yesterday. We figured it would be a nice way to rev up for Valentine’s Day. I found the recipe in the Vegan Bake Sale cookbook by Carla Kelly. Here’s the recipe:
Peanut Butter Cookies
3/4 cup light brown sugar, packed
1/3 cup smooth natural peanut butter
1/4 cup vegan shortening ( I used Earth Balance)
1 tablespoon ground flax seeds
1/2 cup almond milk (I used soy milk)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
optional: 1/4 cup roughly chopped peanuts and/or 1/2 cup chocolate chips.
1. Preheat your oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the brown sugar, peanut butter, shortening, and flax seeds until well combined, thick and smooth. This will not get light and fluffy.
3. Add the milk and extracts. Mix well to combine. It may look a bit curdled at this point, which is okay; just continue.
4. Sift in the flour, baking powder, baking soda and salt. Add the chopped nuts and mix everything together until a soft, yet dense dough is formed.
5. With dampened hands, scoop the dough into tablespoon-size balls, flatten between your hands to form disks 2 inches in diameter, and place 2 inches apart on the prepared sheets, then using the tines of a fork, gently press a crosshatch (crisscross) pattern into the top of each cookie.
6. Bake for 8 to 10 minutes, until the undersides are just lightly browned and the cookies are puffy.
7. Remove from the oven and let cool on the baking sheets for 5 minutes, then let cool completely on a wire rack.