So it’s official. I have a cookie problem. One that I cannot even dignify with a valid defense. Midterms kicked it into high gear, and the job hunt has fueled the fire. The evidence against me has been building up over these last few with post after cookie post, so now all I can do is admit it. I love cookies, and these peanut buttery treats are no exception. The inspiration for this batch came via the fact that my mom is visiting my grandparents and I am not so secretly wishing I was back on the west coast with them all. My grandma makes hands down, the best peanut butter cookies known to the human race. So I tried my hand at a version, that is vegan, and isn’t too loaded with anything that will kill you. So indulge and enjoy.
Peanut Butter Cookies
Makes 24 cookies
- 1 1/2 cups flour
- 1/2 cup brown sugar (or sugar substitute like splenda or stevia)
- 1/2 tsp. baking soda
- 1 1/2 cups of smooth, organic peanut butter (I like mine to be good an warm to it is good and runny. It’s organic not out of pretention but because organic peanut butter is a bit smoother and less dense to begin with)
- 1/4 cup of warm water
- 1 Tsp. vanilla
- 1 Tbsp. agave nectar
- 1 Egg or Egg Replacer equivalent of 1 egg (Vegan Option)
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper
- In a large mixing bowl, combine the flour, sugar, and baking soda.
- In a smaller mixing bowl, whisk together the peanut butter, water, vanilla, agave nectar and egg (or egg replacement).
- Pour the wet mixture into the dry and knead dough with your hands until combined.
- Take a table spoon sized amount of dough, roll it into a ball and place onto the baking sheet.
- Place in the oven and bake for about 7 to 10 minutes or until the bottoms of each cookie turn golden brown, and the top has a nice golden tinge.
- Cool before serving (they are extra good warm but so gooey that they will come apart in your hands in a delicious mess)