This is one of those recipes I've had for over 20 years. Found in a small cookbook like you'd see by the check-out counter in the grocery store - I believe it was a Pillsbury Bake-Off cookbook. When I was downsizing it was long ago re-typed from the original book and is hiding away in a protector sleeve in a binder.
I was never really a fan of peanut butter cookies until I found this recipe. This one is so light and chewy, to this day, it is the only one I'll make. And now I have made it vegan.
PEANUT BUTTER & MAPLE COOKIES
1/2 cup Brown Sugar, firmly packed
1/2 cup Vegan Margarine such as Earth Balance
1/2 cup natural unsalted smooth Peanut Butter
1/2 cup real Maple Syrup
1-1/2 tsps Ener-G Egg Replacer + 1 Tbsp warm water
1-1/2 cups all purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Baking Powder
White sugar for criss-crossing tops of cookies
1. Preheat oven to 350˚F (176˚C).
2. In a large electric mixing bowl beat brown sugar, margarine and peanut butter until light and fluffy.
3. While this is mixing combine the Ener-G egg replacer and warm water. Set aside.
4. Add the maple syrup and egg replacer to mixer and beat well.
5. In separate bowl combine dry ingredients.
6. Mix dry ingredients into wet and mix well. Cover and refrigerate 30 minutes to make handling easier.
|(Mixed up dough ready for the refrigerator)|
7. Shape dough into 1 inch balls and place at least 2 inches apart on a greased cookie sheet.
8. With fork dipped in the granulated white sugar press a criss cross pattern into the tops of the dough.
9. Bake at 350˚F for 10-12 minutes or until golden brown.
10. Let rest on cookie sheet for a few minutes before removing and cooling on a wire rack.
* Makes approximately 3 dozen
- Bon Appetit
" No man in the world has more courage than the man who can stop eating after one peanut." - Channing Pollock.