1 3/4 cups unbleached all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 1/2 teaspoons Ener-G Egg Replacer (equivalent of 1 egg)
2 Tbsp water
1 1/4 cups brown sugar
3/4 cup natural peanut butter, smooth or crunchy
3 tbsp Silk (soy) creamer
1 Tbsp 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.
In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender or food processor, until thick and creamy.
In a large bowl, combine the brown sugar, peanut butter, butter, creamer, vanilla, and molasses. 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 using, and mix just until blended.
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 to let cool on a wire rack.
Makes 2 dozen cookies.
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