1 3/4 cups unbleached all-purpose flour, sifted
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. Ener-G-Egg Replacer (the equivalent of 1 egg)
2 Tbsp. water
1 1/4 cups light brown sugar, firmly packed
3/4 cup Peanut Butter, creamy or crunchy
1/2 cup Earth Balance® Buttery Spread or Earth Balance® Buttery Sticks
3 Tbsp. nondairy milk (soymilk, almond milk, rice milk or hemp milk)
1 Tbsp. vanilla extract
1/2 cup ground peanuts (optional)
1/2 cup nondairy chocolate chips (optional)
Preheat oven to 375F. Line three cookie sheets with parchment paper, unless using nonstick cookie sheets.
In a small bowl, whisk together flour, baking soda and salt; set aside.
In a food processor or blender, whip the egg replacer with the water until thick and creamy; set aside.
In a large bowl, cream sugar, peanut butter, buttery spread, nondairy milk and vanilla using a mixer until
smooth. Add egg replacer and beat until just mixed. Add the flour mixture and blend until just mixed. If adding
ground peanuts and chocolate chips, fold in using a spatula or wooden spoon.
Drop by rounded tablespoonfuls onto cookie sheets about 2-inches apart. Flatten slightly in a crisscross pattern
using the tines of a fork. Bake 10 to 12 minutes, until just set and lightly browned. Do not overbake.
Remove from oven and allow cookies to cool, 3 to 5 minutes on the cookie sheets, before moving to cooling
* Instead of adding ground peanuts or chocolate chips to the batter, consider pressing a small square
of chocolate or a sprinkling of ground peanuts in the center of each cookie before baking or halfway through
the baking time.
Borrowed from: www.earthbalancenatural.com
*Earth Balance Organic Natural Buttery Spread can be replaced with regular butter or margarine for a non-vegan version.