Chewy, Buttery Vegan Peanut Butter Cookies
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photo by buttercreambarbie
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![photo by buttercreambarbie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/29/01/12/picN39agv.jpg)
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1⁄3 cup peanut butter
- 1⁄3 cup almond butter
- 1⁄3 cup margarine
- 2⁄3 cup brown sugar
- 1 1⁄2 teaspoons Ener-G Egg Substitute
- 2 tablespoons water
- 2 tablespoons soymilk
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
directions
- Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
- In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
- Mix in soy milk, egg replacer and vanilla.
- Sift in flour and baking powder into mixture. Add in salt.
- Place cookies 2 inches apart onto lightly greased cookie sheets.
- Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.
Questions & Replies
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Reviews
-
I made these cookies last night with 2/3 cup peanut butter, an extra teaspoon of vanilla, 1/3 cup of Earth Balance for the margarine, and 2/3 cup brown sugar/Splenda mixture. I usually try to go with lower fat cookie recipes and they usually turn out disappointing, so I went all out for these & they were FANTASTIC! I baked them for about 14 minutes for a perfect chewy/crispy cookie & it yielded about 16 cookies for me. I highly reccommend this recipe! They even spreaded, which I find is rare for vegan cookies.