These are the perfectly baked peanut butter cookies like mom used to make - but without the use of any animal products. Mom would be proud.
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 vegan egg
2 tablespoon water
1 1/4 cups brown sugar
3/4 cup natural peanut butter, smooth or crunchy
1/2 cup nondairy butter
3 tablespoons nondairy creamer
1 tablespoon vanilla extract
1 tsp full-flavor molasses
1/2 cup ground peanuts (optional)
Preheat the oven to 375°
Line two baking sheets with parchment paper or use non-stick baking sheets.
Combine the flour, baking soda, and salt in a small bowl. Set aside. Whip the egg replacer and water together in a blender or food processor until thick and creamy.
Combine the brown sugar, peanut butter, butter, creamer, vanilla, and molasses in a large bowl. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat just until blended. Add the flour mixture and ground peanuts, if used, and mix just until well combined.
Drop by rounded tablespoons 2 inches apart onto the ungreased baking sheet. Flatten slightly in a criss-cross pattern with the tines of a fork.
Bake for 10 to 12 minutes or until set and just beginning to brown. Do not overbake.
Remove the sheets from the oven and let the cookies cool for 3 to 5 minutes before removing them to a wire rack.
This recipe makes two dozen cookies.
