I did a slight revise on my favorite veganized Betty Crocker Peanut Butter Cookies I made on September 11th, 2011. I cut out the tofu, decreased the flour and added the leavening ingredients at the very end. I did this because we enjoy small amounts of raw peanut butter cookie dough. However, I didn't want to eat raw baking powder or baking soda so left it out initially so we could enjoy a few bites of raw dough and cook the rest. I super-sized them as well - using about 2 tablespoons of dough per cookie.
- 1/2 cup Becel vegan margarine
- 1/2 cup smooth peanut butter
- 1/2 cup white organic sugar
- 1/2 cup light brown sugar
- 1/4 teaspoon sea salt
- 1 cup unbleached organic white flour (Western family)
- 3/4 teaspoon baking soda
- 1/2 teaspoon organic baking powder
- 1-2 tablespoons soy milk
Mix the first 6 ingredients together. Enjoy a few balls of raw cookie dough. Chill in the fridge for an hour or more. Mix baking soda, baking powder and soy milk together well. Mix into your cookie dough. If too wet add a tablespoon of flour or if too dry add another splash of soy milk. Whatever it takes to make a nice pliable cookie dough you can easily work into balls.Use at least two tablespoons dough per ball. I used a parchment lined cookie sheet. I used a fork to press it down - only one way (I did not do criss cross for this batch).
Bake them at 350 for 10-12 minutes. Be careful as they tend to burn quickly. Above ones were a tad overdone but still tasted great. My grandson was cutting and pasting whilst I was baking so I thought I'd take a pic of both our work together - love in the kitchen :)
The pre-cut sheets by If You Care are my favorite parchment baking sheets.