Dangerous Vegan Peanut Butter Cookies

Dangerous Vegan Peanut Butter CookiesThat’s right:  dangerous.  These are so unbelievably good!  I was not sorry at all for my better half to take them to work–they needed to leave the premises.  At last count, I’d had six (no–seriously)…and  I don’t really even like cookies.  I mean, I like them in the way that everyone likes cookies, but they’re nothing special.  They’re just cookies–not yum-tastic like ice cream, not fancy and frilly like a tart, or  cute like a cupcake–they’re just cookies.

Then again, maybe that’s just what  everyone needs sometimes–just a plain, simple, old school, cookie.  That’s what these are to me–they’re not sexy, unusual, or creative, but they are just what you’d expect, and want, from a peanut butter cookie:  homestyle-comfort-food-tasty, soft and chewy, peanut buttery.  They don’t “taste vegan” either.  So there.

1 Scant Cup Canola Oil
1 c Peanut Butter
1 c Brown Sugar
1 c Sugar
1/2 c less 1 tsp Almond Milk
1 tsp Lemon Juice
1 tsp Vanilla Extract
3 c Flour
1 1/2 tsp Baking Soda
1 tsp Baking Powder

Preheat oven to 350. Combine almond milk and lemon juice in a small bowl and set aside.  Blend together the oil, peanut butter, and sugars. Add in the almond milk mixture and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and baking powder. Slowly add these combined dry ingredients to the peanut butter mixture, mixing just until well-combined.

Drop the dough by rounded tablespoons onto ungreased cookie sheets.  Feel free to nosh on some dough–after all, it’s egg-free–just another perk of baking vegan cookies!  If you like, make the little cross-hatch marks with a fork (although these won’t really hold the marks too well since the tops crack a bit during baking).  Bake 10-12 minutes, just until the edges begin to brown and the tops are all crackle-y.  Let them rest for a couple of minutes on the cookie sheets, then transfer them to wire racks to cool completely.  Devour.

Yield: About 40 cookies

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