2 tablespoons water
1/2 cup nondairy butter
3/4 cup peanut butter
1 1/4 cup firmly packed light or dark brown sugar
3 tablespoons nondairy milk
1 tablespoon vanilla extract
1 3/4 cups unbleached all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Preheat your oven to 375º F. Line your cookie sheets with parchment paper.
Using a wire balloon whisk or a blender, whip the egg replacer with the water in a separate bowl til it is thick and creamy.
In a large bowl, cream the butter, peanut butter, and brown sugar. When using dairy butter, it is necessary to leave it out til it reaches room temperature. When using non dairy butter, it is best to keep it refrigerated til ready to use, and do not over beat. Cream the butters and sugar for one minute, then add the milk and the vanilla. Beat for another minute, and add the egg replacer mixture. Beat til blended.
In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients, one third at a time, mixing well after each addition.
Using a tablespoon, drop rounds of cookie dough onto the cookie sheet, leaving room between each to allow them to spread. You can flatten them with a fork, dip the bottom of a drinking glass into some granulated suger, and press the cookies, or make thumbprints in them and fill the thumbprints with jam.
Bake the cookies for 10 to 12 minutes, 15 minutes if you have filled them with jam, or until set and just beginning to go golden brown. Shorter cooking time yields a softer cookie. If you like your cookies well baked, use another cookie sheet under the sheet with the cookies on it. This will keep the bottoms of the cookies from burning when you want to leave them to bake longer.
Allow the cookies to rest on the pan for a few minutes, and then transfer them to racks to cool. Leaving them to cool on the pan with make them soggy.
While the number of cookies will depend on the size you make them, this recipe usually yields 24 cookies when I use a tablespoon to scoop them.
Nutrition Information
Serving Size: One cookie
Servings per recipe: 24
Calories: 143 Calories from fat: 71
Total Fat: 7.9g, 12% of Daily Value**
Saturated Fat: 1.5g, 7% of Daily Value
Total Carbohydrates: 16.0g, 5% of Daily Value
Dietary Fiber: 0.7g, 3% of Daily Value
Sugars: 8.1g
Protein: 3.0g
| Vitamin A 3% | • | Vitamin C 0% | ||||
| Calcium 1% | • | Iron 3% |
* In this recipe, egg serves as an emulsifier for the fat and sugar mixture, and a binder, to keep the cookies from melting and running all over the cookie sheet. You can buy Ener-G Egg Replacer, which is based on potato starch, or Bob's Red Mill Egg Replacer, which is based on soy flour and algin, a gel derived from seaweed. Or you can simply use potato starch or soy flour. For this recipe, I used Ener-G. You can probably go ahead and use one egg if you aren't vegan, but I can't promise how the cookies will turn out if you do. Using an egg replacer makes these cookies cholesterol free and very low in saturated fat, depending on the source of fat used in your non dairy butter.
** Based on a 2000 calorie diet.
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