This week, one of my bolder co-workers came to me inquiring about peanut butter cookies. More specifically, if there were any in the near future… Obviously the poor, unsuspecting guinea pigs still haven’t figured it out. I’m not baking FOR them, I’m USING their omni taste buds to tester my vegan baking! Geesh! I’ve actually told this to them, but I’m beginning to believe they think I’m joking… Anyway, I didn’t have anything planned out (or even a sparkle of inspiration), so I figured why not. Peanut butter it is.
These cookies turned out nice and crunchy. A sturdy little snack, perfect for dunking in milk, or brown bagging, or packing along on a hike. I used all-purpose flour, but if you prefer, whole wheat would work great too.
Crunchy Peanut Butter Cookies
1 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 cup Margarine
1/2 cup Brown Sugar, lightly packed
1/2 cup Granulated Sugar
1 tbsp Ground Flaxseed
3 tbsp Water, warm
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1/2 cup Smooth Peanut Butter (I used natural)
Preheat oven to 375°F.
Stir together the flour, baking soda, and salt. Set aside.
Stir together the flaxseed and water. Set aside until thick and gelatinous.
Cream the margarine and both sugars together. Add the flaxseed mixture, vinegar, and vanilla. Beat well. Add the peanut butter and mix until thoroughly combined. Stir in the flour mixture.
Using a tablespoon to measure, scoop dough and roll into balls. Place balls onto an ungreased baking sheet and (using your palm) gentle flatten to 1/4 inch thick. Using the tines of a fork, make a crisscross pattern on each of the discs.
Bake for 12 – 14 minutes.
Makes approximately 30 cookies.
Lovely golden delicious cookies
Cheers
Choc Chip Uru
I love using unsuspecting meat eaters as taste testers for vegan desserts!! If they like it, then you know its good! It’s not just, “good for vegan” haha. These look amazing!
Thanks Liz.
Even though they all know that I’m vegan, a few actually believe I’m baking them non-vegan goodies. Too funny!
nice recipe! I test my vegan recipes on non vegans, I always feel very satisfied if they don’t guess. Cute plate
Thanks! I got the plate from Sarah’s Place (http://store.govegan.net/), which is own and run by Sarah Kramer.
Awesome recipe! Btw I nominated you for the versatile blogger award:
http://quinngoldie.wordpress.com/2013/01/17/the-versatile-blogger-award/
Thank you so much! I’m heading right over to check it out
I totally understand; sometimes, I really think the main reason I got hired at my job was because of my baking. I bring in stuff once or twice a week since there’s always surplus, but god forbid if I don’t! Then I’m like, “You realize it’s not my job to cook for you, right?” Anyway, in all the times I’ve made peanut butter cookies, I’ve never thought to go crunchy. That’s some textural territory I’ll definitely have to venture into next!
Usually I make soft peanut butter cookies too, but I think I actually like the crunchy style better. Like I said, they’re great for dunking
… Of course Dave was quick to point out the error of my ways, informing me that “people” prefer soft peanut butter cookies over crunchy. What he meant was HE prefers them soft. But, bless his heart, he ate them all anyway 
My boyfriend, a pb lover, thanks you in advance for these!!!
I hope he enjoys them!
I haven’t had peanut butter cookies in ages- time to break that streak!
I have a question a vegan flax seed egg substitute I use says you have to simmer your flax and water on the stove until it is an egg consistency…would it work just the same to not simmer it and just put them together in a bowl until they get to that goopy consistency?
I have heard of the cooking method, but I’ve never used it… I let mine sit for about 5 minutes in hot tap water, then beat it with a whisk or egg beater.
I wrote a post on flaxseed eggs. If you’re interested, here’s the link http://themisfitbaker.com/2011/10/26/adding-flaxseeds/