I was in a baking mood this morning so I whipped out my copy of The Joy of Vegan Baking and skimmed the recipes for something that wouldn’t require a trip to the store. With a few modifications, Peanut Butter Cookies won. And who doesn’t love peanut butter cookies?
I replaced All Purpose Flour with white whole wheat. For added Fiber and Omega 3’s, I stirred in about a quarter cup of chia seeds. I also had about 1/4 cup dairy free chocolate chips hanging around in the panty that I decided to mix into the last batch (YUM–peanut butter AND chocolate). The cookies are a little high in sugar (cookies tend to be that way) but I did replace 1/4 cup of the brown sugar for a few soaked dates–still sugar but adds even a little more fiber to the mix. And lastly, instead of using an Ener-G egg replacer which I couldn’t seem to find in the pantry, I used flaxseed whipped up with water to act as a binder…which also added a little more fiber and omega 3’s.
- 1 3/4 cup White Whole Wheat Flour
- 3/4 tsp baking soda
- 3/4 tps salt
- 1 TBLS groud flaxseed
- 3 TBLS water
- 1 cup firmly packed brown sugar
- 3-4 soaked medjool dates, pitted
- 3/4 cup natural peanut butter, smooth or crunchy
- 1/2 cup non-hydrogenated, non-dairy butter
- 3 TBLS non-dairy milk
- 1 TBSL vanilla
- 1/4 cup chia seeds
- Chocolate chips if desired
- Preheat oven to 350
- Combine flour, baking soda, and salt in a small bowl
- Whip the flaxseed with water until thick and creamy. In a large bowl, beat flaxseed mixture, brown sugar, dates peanut butter, butter, milk, and vanilla.
- Add the flour mixture and mix until well blended.
- Stir in chia seeds and chocolate chips.
- Drop by rounded tablespoons onto cookie sheet and flatten slightly with a crisscross pattern using a fork.
- Bake 10-12 minutes and allow to cool on cookie sheet for a few minutes before moving them to a wire rack.