Sunday, August 8, 2010

Peanut Butter Cookies

Gracie and I were in the mood to bake cookies. I have an over abundance of peanut butter, so naturally the best way to use it up is make Peanut Butter cookies, right? Daddy has been gone all weekend (just arrived early this morning) so we decided to surprise him with a little treat.

This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor it adds to the dough. 1 tablespoon ground flax seed mixed with 3 tablespoons water is the equivalent of one egg. You could also use chia seed gel which adds yet another layer of protein to these delicious cookies. 3 tablespoons of chia seeds mixed with 1 cup of water yields a nice thick gel. 3 tablespoons of gel equals 1 egg.

1/2 cup margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar or 1/4 cup honey
1/2 tsp. baking soda
1/2 tsp. baking powder
1 Tb. ground flax seed, mixed with 3 Tb. water
1/2 tsp. vanilla
1 1/4 cup all-purpose flour
Granulated sugar

In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and brown sugar, baking soda and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flax seed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in any remaining flour with a wooden spoon.

Shape dough into 1-in balls. Roll in additional white sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

Bake in a 375 degree oven for 7-9 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

Tasty, tasty! Enjoy with a short glass of soy or almond milk. :-)

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