he other day I came upon this cookbook called "The Joy of Vegan Baking." Because there were so many excellent reviews about it, I wanted to see what it was like. Well, I wasn't willing to pay for it without trying some of the recipes, so the kids and I headed to Barnes and Noble. This was one of the recipes I decided to try from the book. However, as is characteristic of me, I tweaked it to suit my liking. :) Below you will find the recipe after adaptations (wheat germ, whole wheat flour and less sugar) that I used to make these cookies. You'll notice that the title of this blog entry is "a new discovery." No it isn't the peanut butter cookies that are the new discovery. It was my substitute for eggs. In the original recipe, she uses egg replacer. I, however, decided to try my hand at flaxseed "eggs." I have never used flaxseed "eggs" before, but I must say, they were a total success!! And it was easy too! All you do is combine 1/4 C flaxseed meal and 3/4 C water in a blender and blend until it becomes like runny goo. You use 1/4 C per egg and the rest can be stored in the refrigerator for up to 2 weeks I'm told.Peanut Butter Cookies
3/4 C all-purpose flour
3/4 C whole wheat flour
1/4 C wheat germ
3/4 tsp soda
3/4 tsp salt
1 flaxseed "egg" (1/4 C flaxseed goo!)
1 C brown sugar
1/2 C vegan butter
3/4 C peanut butter
3 T soy or nut milk
1 T vanilla
1/2 C ground peanuts
Preheat the oven to 375. In a small bowl, combine the flours, wheat germ, soda, and salt. Set aside. Make "egg" mixture and set aside. In a large bowl, combine the brown sugar, peanut butter, vegan butter, soy or nut milk, and vanilla. Beat on medium speed to mix. Add flaxseed "egg." Beat. Add flour mixture and ground nuts. Mix thoroughly. Drop by rounded spoonfuls 2 inches apart on nonstick cookie sheets. Flatten slightly with a fork. Bake 8-12 minutes, depending on the size of your cookies. Cool 2 minutes on cookie sheet before removing and putting on a wire cooling rack. Enjoy!
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