Vegan Peanut Butter Cookies

I just checked out The Joy of Vegan Baking by Colleen Patrick-Goudreau from the library. I was fascinated by the many egg substitutes suggested...for these cookies I used Ener G Egg Replacer...it's a powder, primarily made of potato starch. To prepare, you mix w/ water in a blender or food processor til it gets frothy. It ends up looking kind of like egg whites.

One box lasts forever...like over 100 eggs.

These cookies were great, especially freshly baked. I would recommend undercooking just a bit...I wished I had - by day 2...they started getting a little chewy...not bad though.

The recipe follows

1 3/4 cups unbleached all-purpose flour (sifted)

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons Ener-G Egg Replacer (equivalent 1 egg)

2 tablespoons water

1/4 cups firmly packed light brown sugar

3/4 cup natural peanut butter, smooth or crunchy

1/2 cup non-hydrogenated, nondair butter

3 tablespoons nondairy milk

1 tablespoon vanilla extract

1/2 cup ground peanute (optional)

1/2 cup nondair chocolate chips (optional)

Preheat oven to 375 degrees. Line cookie sheets w/ parchment paper or use non-stick

In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender or food processor, until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, butter, milk, and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat just until blended. Ad the flour mixture, ground peanuts, if using, and chocolate chips, if using, and mix just until blended.

Drop by rounded tablespoonfuls 2 inches apart onto the ungreased cookie sheet. Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10 to 12 minutes, or until set and just beginning to brown. Do not overbake. Remove fromthe oven, and let the cookies cool on the sheet for 3 to 5 minutes before removing to let cool on a wire rack.