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.
For the new and improved version of these, click over to my Peanut Butter Cookies recipe.
Crunchy Peanut Butter Cookies
Recipe Type: dessert
Makes: approx. 30 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 (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.