3 Reviews

These were not too bad. Like another reviewer, I had to add a lot more milk, 1/8 cup isn't at all accurate. 1/2 c is accurate. If the consistency is going to be guessed, you should state in your recipe that "he batter should be like chocolate chip cookies", or whatever. Also, they were a little crumbly, chewy and had to bake for 15 minutes not 10. Very convenient since I was out of eggs and they tasted good.

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VerucaSalt February 16, 2009

This recipe rocks! I used "Bear Naked Peanut and Jelly all natural granola" instead of the old fashion oats and light brown sugar instead of white sugar and used only half of cup of natural peanut butter melted with half of cup of Crisco shortening. Also, I added a teaspoon of cinnamon, a tablespoon honey and real maple syrup to give it more favor. I would have gave it five stars but it was a dry and crumbly but it could have been because I used granola and the brown sugar (try using half white and half brown). Also, more milk and if you are not vegan, an egg would help glue the cookie together.

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Chef Wisegal September 13, 2008

I baked these today and unfortunately I'm not very impressed. I had the simple ingredients in the pantry, so I thought I'd give them a go. Firstly, you'll need quite a lot more soy milk than what the recipe calls for. I must've ended up using close to 3/4 of a cup. They're a chewy kind of cookie and not very flavoursome. They might be nicer with some vegan choc chips or something in them. Oh well....you don't know until you try.

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Vegan Roxy August 04, 2007
Vegan Peanut Butter Cookies