Food recipes
Peanut Butter Cookies (Vegan)
Peanut Butter Cookies (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table peanut butter, smooth style, without salt syrup, maple, canadian oil, olive, salad or co...
Peanut Butter Cookies (Vegan)
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat oven to 350 F.
In a medium mixing bowl combine the flour, baking soda, and salt.
In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
Pour the flour mixture over the peanut butter mixture and stir until barely combined.
Let the mixture sit for five minutes then give it one more quick stir (just a stroke or two).
Now drop the dough by heaping tablespoonfuls onto parchment-lined baking sheets, spacing them a couple inches apart.
Press down on each one gently with the back of a fork.
(Note: this is a loose batter, so if youre set on doing criss-crosses on the top of each cookie you should chill the batter for an hour or so before this step.)
Bake for 10-11 minutes, but keep and eye on them and dont over bake or they will be dry.
Remove pans from oven and set them on a rack.
Let cookies cool on the pan for five minutes and transfer to a cooling rack.
Adapted from 101cookbooks.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat oven to 350 F.
In a medium mixing bowl combine the flour, baking soda, and salt.
In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
Pour the flour mixture over the peanut butter mixture and stir until barely combined.
Let the mixture sit for five minutes then give it one more quick stir (just a stroke or two).
Now drop the dough by heaping tablespoonfuls onto parchment-lined baking sheets, spacing them a couple inches apart.
Press down on each one gently with the back of a fork.
(Note: this is a loose batter, so if youre set on doing criss-crosses on the top of each cookie you should chill the batter for an hour or so before this step.)
Bake for 10-11 minutes, but keep and eye on them and dont over bake or they will be dry.
Remove pans from oven and set them on a rack.
Let cookies cool on the pan for five minutes and transfer to a cooling rack.
Adapted from 101cookbooks.