Appeale

Last night i decided in honor of my last night of break that i would bake up a storm. unfortunately i’m still yearning for a kitchen-aid mixer and all mixing was done strenuously by hand. Seriously, what a tough life.

I searched around for a good cookie recipe for a while before settling on my first instinct, making peanut butter cookies. Jennie and I made them vegan, so everyone could enjoy them. they turned out pretty perfect, tasting just like childhood. Who knew how fun it is to make criss-cross patterns in cookie dough?

Vegan Peanut Butter Cookies

Makes 24 good sized cookies

Ingredients
1/2 cup vegan butter
1/2 cup white sugar
1/2 cup packed brown sugar
Egg Replacer: 2tbsp water + 1 tbsp oil + 2tsp baking powder
1/2 heaping cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions
Cream the vegan butter and sugar. In separate bowl combine 2tbsp water + 1 tbsp oil and 2tsp baking powder to create the egg replacer. Add mixture to butter/sugar and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.

Measure out tablespoonfuls of dough and roll into 1/.5″ balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.

Bake in a pre-heated oven at 375 degrees F for 8-10 minutes until set, but not firm (don’t not overbake). Leave the cookies on baking sheets for  about 2 minutes before removing. After cooling store cookies in airtight container.