Peanut Butter Chocolate Chip Vegan Cookies
Oh, I forgot. I made this recipe the other day, and my family loved it. It is kind of trippy, since my dad is usually very anti- peanut butter and anti- vegan desserts. Still, they were tasty. I based this recipe off one we used to make when I was a kid, from The New McCall's Cook Book by Mary Eckley (McCall Publishing, 1973) on page 159, but I think this is a little more distinct from theirs.
Peanut Butter Chocolate Chip Vegan Cookies
1/2 cup vegan shortening (everyone has a favorite)
1/2 cup ground peanut butter (I used my blender to grind my own from about 3/4 of a cup of peanuts, so tasty, with a lot less oil then usual)
1/2 cup Florida naturals sugar
1/2 cup brown sugar (lightly packed)
3/4 of a well aged banana
1/2 to 1 tsp salt (matters what salt is in the peanut butter)
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 -1 1/2 cup of flour (all purpose)
1 bag chocolate chips (vegan if you need to, regular if you like chocolate).
With a mixer, add the peanut butter and shortening. Beat in the sugars. Then the banana. Next, you can either sift all of the dry ingredients together, or create a well in the wet goods. Then combine the 1 1/4 cup flour, baking soda, baking powder, and salt together in the middle. When that is done, slowly incorporate the wet and dry mixes together. Look at the dough now, it should stay together pretty well, be solid, and a little crumbly. If it is overly oily and wet, add some flour to soak it up (this might be especially necessary in Florida. The banana also seems to add more moisture then the traditional egg). Then mix the chocolate chips in.
Let the mix cool for about an hour in the fridge. This is a good time to preheat your oven to 350 degrees.
When the dough has fully cooled, roll the dough into balls, around 1 1/2 inches in diameter. Lay them on a cookie sheet and squish them out. A fork can be used, but some times pure human aggression is all that is necessary. Bake each sheet for about ten minutes (this might be a long time, my oven likes to get to know things before it cooks them), and then let them cool for a few minutes.
Hopefully I will have a raw horchata recipe for you to enjoy them with. What I have tried so far has been musty and goes bad quickly, so I am hoping that by cooking the rice, and balancing that with cashews, cinnamon, and dates, that the next recipe will stay for a full week.
Peanut Butter Chocolate Chip Vegan Cookies
1/2 cup vegan shortening (everyone has a favorite)
1/2 cup ground peanut butter (I used my blender to grind my own from about 3/4 of a cup of peanuts, so tasty, with a lot less oil then usual)
1/2 cup Florida naturals sugar
1/2 cup brown sugar (lightly packed)
3/4 of a well aged banana
1/2 to 1 tsp salt (matters what salt is in the peanut butter)
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 -1 1/2 cup of flour (all purpose)
1 bag chocolate chips (vegan if you need to, regular if you like chocolate).
With a mixer, add the peanut butter and shortening. Beat in the sugars. Then the banana. Next, you can either sift all of the dry ingredients together, or create a well in the wet goods. Then combine the 1 1/4 cup flour, baking soda, baking powder, and salt together in the middle. When that is done, slowly incorporate the wet and dry mixes together. Look at the dough now, it should stay together pretty well, be solid, and a little crumbly. If it is overly oily and wet, add some flour to soak it up (this might be especially necessary in Florida. The banana also seems to add more moisture then the traditional egg). Then mix the chocolate chips in.
Let the mix cool for about an hour in the fridge. This is a good time to preheat your oven to 350 degrees.
When the dough has fully cooled, roll the dough into balls, around 1 1/2 inches in diameter. Lay them on a cookie sheet and squish them out. A fork can be used, but some times pure human aggression is all that is necessary. Bake each sheet for about ten minutes (this might be a long time, my oven likes to get to know things before it cooks them), and then let them cool for a few minutes.
Hopefully I will have a raw horchata recipe for you to enjoy them with. What I have tried so far has been musty and goes bad quickly, so I am hoping that by cooking the rice, and balancing that with cashews, cinnamon, and dates, that the next recipe will stay for a full week.