Peanut Butter Cookies

It’s really hard to find a good peanut butter cookie recipe that’s not overwhelmed with baking soda or salt, and that tastes like what a peanut butter cookie should taste like. I think that this recipe is a keeper. It has the right amount of everything and is just delicious! Try it for yourself and see!

Ingredients:

1 ¾ cups unbleached all-purpose flour

¾ tsp. baking soda

¾ tsp. salt

1 ½ tsp. Ener-G-Egg Replacer

2 Tbs. water

1 ¼ cups light brown sugar (I use Wholesome Sweeteners)

¾ cup peanut butter (I use Earth Balance Natural crunchy)

½ cup vegan butter (I use Earth Balance Buttery Spread)

3 Tbs. nondairy milk (soymilk, almond milk, or hemp milk; I use soymilk)

1 Tbs. vanilla extract (NO imitation vanilla)

½ cup nondairy chocolate chips (optional)

Directions:

Preheat oven to 350 degress

In a small bowl, whisk together the flour, baking soda, and the salt

In a blender whip the egg replacer with the water until thick and creamy

In a large bowl, combine the sugar, peanut butter, vegan butter, and vanilla; mix all of these ingredients, then add the egg replacer and mix until blended. Add the flour mixture to this bowl and blend until thoroughly mixed. *If adding chocolate chips, mix in last.

Drop rounded tablespoons onto ungreased cookie sheets about 2 inches apart. Flatten cookie slightly with a fork. Bake 10 to 12 minutes, or until lightly browned. DO NOT overbake. Remove cookies from oven and allow to cool for 5 minutes. Eat and Enjoy!!