Prep 20 mins
Cook 10 mins
I make these for my non-vegan younger brother all the time; he ALWAYS asks for me to make them again the next day. He's the pickiest pickster there ever was, so they must be good! I developed the recipe from Better Homes and Gardens: New Cook Book (you know... THE american cookbook).
- 1⁄2 cup butter substitute
- 1⁄2 cup peanut butter
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar or 1⁄4 cup honey
- 1 egg substitute (ener-g egg, or half a banana, or 1T flaxseed with 2T water)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon vanilla
- Preheat oven to 375.
- In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg sub., baking soda, baking powder, and vanilla. Beat till throughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.
- Shape dough into 1-2inch balls. If desired, roll in additional sugar (i usually do it in colorful or seasonal sprinkles). Place 2 inches apart on an UN-GREASED cookie sheet. Flatten by cross crossing the tops with the tines of a fork.
- Bake in a 375 oven for 7-9 (I go for about 12, but my oven is weird) or till bottoms are lightly browned. Cool cookies on wire rack after a few minutes of sitting on the trey. Don't leave them there too long or they will get crispy.
Good, but not great. I baked them about 12 minutes and they were just a bit crispy around the edges and soft in the middle. They ended up pretty thin. These would be perfect to pack in a lunch or take on a picnic, but I prefer my desserts a bit more moist.