Two words. Peanut butter.
Two more. Vegan cookies.
I’m a major sucker for peanut butter, preferably in cookie form. There is just so much you can do with a cookie. And when it’s vegan, the possibilities are truuuuly endless. No eggs, no butter…the only fat comes from the peanut butter.
Please you can eat the dough. Raw.
Getting up close and personal.
Use a fork to make a criss-crossed pattern on top. (I’ve actually never done this before with peanut butter cookies, but it does help flatten them, so, yep!)
Bake @ 375 for ten minutes, or even less, because even if they’re undercooked, there’s no egg, and they’ll be extra delicious.
Heehee. I froze 3/4 of the dough to eat i mean bake later.
Vegan Peanut Butter Cookies from Spark Recipes
- 1/2 cup apple sauce
- 3/4 cup peanut butter
- 1 T vanilla
- 1 1/4 cup brown sugar
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached flour
- 3/4 t baking soda
- 3/4 t salt
- Preheat oven to 375 degrees and grease a large cookie tray.
- Cream apple sauce, peanut butter, and vanilla, then add brown sugar.
- Mix two flours, baking soda, and salt. Gradually add to wet ingredients.
- Use an ice cream scoop or spoon to place onto the cookie tray. Make a criss-cross pattern on top with a fork.
- Bake for 8-10 minutes until browned on the bottom.
Conclusions: Personally, I just really love peanut butter cookies. Especially these. I could eat a whole tray of them and not feel any guilt. 😀