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Peanut Butter-Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

This is adapted from The Joy of Vegan Baking by Colleen- Patrick-Goudreau.  I cut back on the sugar and altered the directions a bit.  I recommend a stand mixer.  They were very popular, with people preferring the ones that were cooked less, barely brown at all top or bottom.

Preheat your oven to 375.  Colleen suggests parchment paper for your baking sheets or using nonstick – my heavy-duty seasoned baking sheets didn’t need anything.

Measure into a sifter and set aside:

  • 1-3/4 c white flour
  • 3/4 t baking soda
  • 3/4 t salt

Whisk the following together vigorously and set aside.  Colleen suggests a blender or food processor, but that didn’t work for this small amount.  I have a tiny electric stir-stick which I ended up using.

Mix the following thoroughly in your stand mixer:

  • 1 c sugar
  • 3/4 c natural peanut butter, crunchy or smooth
  • 1/2 margarine
  • 3 T veggie milk
  • 1 T vanilla extract

Mix in the egg replacer mix, and then sift in the flour mixture and add:

Mix just until dry ingredients have been absorbed.  Drop by rounded tablespoonfulls onto baking sheet 2″ apart.  Make the criss-cross pattern with a fork.  Bake 10-11 minutes, until just beginning to brown.  They will still be totally soft.  Let sit on baking sheet 3 min, then cool on racks.

Makes 2 doz.

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