February 20, 2012 § 1 Comment
Sometimes I feel bad for my vegan pals. It’s like they’ve become so accustomed to having to defend their food that no matter how delicious a dish might be, whenever they inform their non-vegan friends, family, or co-workers that it’s vegan, they seem to automatically to follow up with, “But it doesn’t taste vegan,” as though anything without meat or animal in it is worthless.
To prove that’s not the case, I decided to leave the pulled pork out of this peanut butter cookie recipe, and instead of an egg, I snagged some Ener-G egg replacer, which is basically potato starch and some proteiny stuff that when you mix with water and bake it, it acts mostly like an egg. You can find it in the baking aisle.
|What You’ll Need||How Much|
|vegan margarine, room temperature||1/2 c|
|peanut butter||3/4 c|
|egg replacer||to equal 1 egg|
|baking soda||3/4 t|
What You’ll Do
1) Preheat the oven to 350F.
3) Stir in the flour, salt, and baking soda until well mixed. Add another tablespoon of water if the dough seems a bit dry.
4) Roll dough into balls, put them on a cookie sheet*, and flatten them with a fork. Feel free to do that classic cross-hatch thing or pentagrams or whatever you want, really. (Britt said she used to add a bit of sass to them by dipping the fork in some sugar between each pressing.)
5) Bake the cookies on the center rack for 8-10 minutes, or 10-12 if you’re like me and roll some fatty cookies.
6) Let them cool (or not) and put them in your face, naturally.
Makes 15-20 cookies, depending on the size of your balls.
*Do yourself a favor and leave that non-stick coated bakeware on the curb for the trash man. Get you some good old-fashioned aluminum bakeware. For cookie sheets, I recommend that Air Bake kind.