Yummy Peanut Butter Cookies

My family loves peanut butter. It’s not uncommon to find B and the kids lining up at the fridge with spoons for a quick bite of the creamy stuff. Our favorite peanut butter is made by Trader Joe’s, Valencia Peanut Butter with Roasted Flaxseeds. It contains only three ingredients: dry roasted Valencia peanuts, roasted golden Flaxseeds, and sea salt.

These cookies are a great way to get your peanut butter fix! Try them with the chocolate frosting recipe that follows for an extra special treat.

Here’s what you need:

• 1 3/4 cups whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 Energ-G egg Replacer PLUS 2 Tablespoons water
• 1 cup Sucanat
• 3/4 cup natural peanut butter, crunchy
• 1/2 cup nonhydrogenated vegan butter (Earth Balance works well)
• 3 Tablespoons unsweetened organic rice milk
• 1 Tablespoon vanilla extract
• 1/2 cup peanuts, ground in food processor

1. Preheat oven to 375 degrees. Line 3 cookie sheets with parchment paper.
2. In a small bowl mix the flour, baking soda and salt. Set aside.
3. Whip the egg replacer and water together and set aside.
4. In a large mixing bowl combine the sucanat, peanut butter, butter, rice milk, and vanilla. Beat at medium speed until well blended. Add the egg replacer. Add the flour mixture and ground peanuts.
5. Drop by rounded tablespoonfuls 2 inches apart on the prepared cookie sheets. Flatten in crisscross pattern with a fork.
6. Bake for 10 minutes — it’s better to slightly underbake than overbake, so you’ll end up with a soft cookie.

For the Chocolate Frosting:

• 1/2 cup nonhydrogenated vegan margarine (Earth Balance), softened
• 3 cups organic powdered evaporated cane sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 or 4 Tablespoons unsweetened rice milk

1. Cream the butter until smooth. Add the sugar and cream for about 2 minutes. Add the cocoa, vanilla and rice milk. Turn the mixer on high until all ingredients are well combined.
2. Continue to beat on high for about 3 minutes. Add 1 or 2 Tablespoons of additional rice milk if it’s too dry. Store covered in the fridge for up to 2 weeks.

Did you try this recipe? Share how you liked it below…

One Response to “Yummy Peanut Butter Cookies”

1. Bedros says:

   December 10, 2009 at 3:19 am

   I can’t believe I’m writing this…

   It’s 3:25 AM and I’m about to go into the kitchen and eat another one of these amazing cookies. Is it considered healthy if I leave off the chocolate frosting =)

   B

   Reply