Nut Butter Cookies
1 1/3 cup flour
3/4 cup dry sweetener--I use regular granulated sugar
1/2 t baking soda
1/2 t salt
1/2 cup margarine--I use Fleichmans Light
1 1/4 cup nut butter, your choice (e.g., peanut, almond)--I use Kroger creamy PB
1 t vanilla extract
Preheat oven to 350F. In a large bowl, stir together the flour, sweetener, baking soda, and salt. Add the margarine (I waited until it had softened to room temperature so that it was easier to mix up), nut butter, and vanilla, and stir together until well mixed. I added a cup of vegan chocolate chips. Spoon a heaping tablespoon (I used a small cookie baller, packed in) of dough onto a cookie sheet and press flat with your fingers. Use a fork to make a criss-cross pattern on top of each cookie. Bake for 12-15 minutes or until edges are browned. Let cool before removing from cookie sheet (seriously! let these cool or they'll simply break apart when you slide the spatula under them...wait the full 5 minutes). Makes 10-18 cookies, depending on size.
From The Garden of Vegan, p. 184, my notes/modifications in red
No comments:
Post a Comment