Sunday, September 11, 2011

The Perfect Vegan Peanut Butter Cookie



The perfect vegan peanut butter cookie compliments of  Betty Crocker circa 1975 and vegan ingredients circa 2011! Paired with a glass of delicious chilled original flavor soy milk for the ultimate classic snack.  If you have never tried Muscovado brown sugar (Cuisine Camino) it's definitely worth seeking out. Bonus - this is a super duper easy recipe. No need to even dirty a mixer - a strong arm and wooden spoon will suffice.  You'll have them in the oven in 5 minutes or less!

1/2 cup Whipped Organic Earth Balance margarine
1/2 cup  Kraft Smooth Peanut Butter
1/2 cup organic white sugar
1/2 cup Muscovado Brown Sugar
1/4 cup soft tofu (sunrise blue label)

1-1/4 cup unbleached organic white flour (Western family)
3/4 teaspoon baking soda
1/2 teaspoon organic baking powder
1/4 teaspoon sea salt


Mix the first 5 ingredients together. Add the 4 dry ingredients. Roll into balls (2 tbsp each). Place on ungreased cookie sheet. Crisscross with fork. Bake for 10 minutes at 375.  Let sit for a few minutes on your baking sheet and then transfer to a wire rack to cool completely. Took a dozen of these to Kinsmen Park with us yesterday and we enjoyed them very much under the beautiful blue alberta skies! The happy sounds of squeals and giggles echoed all over the park - the loudest of which I swear came from my precious grandson Nico. He finally agreed (more or less) to leave at 8 p.m. after 5  hours of pure joyful play.


Cuisine Camino Tip for using Muscovado Brown Sugar:
Caramelize it and use it as you would use icing to write on a cake: Make the caramelized mix, write your text on a parchment paper, keep it at room temperature and that´s it!

1 comment:

  1. OMG, I would love to eat a stack of cookies with a glass of almond milk. Yum!

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