Frozen Peanut Butter Cookies
So, today I decided to make peanut butter cookies. I saw a recipe on the back of the peanut butter jar, so I decided to start with that. But, being vegan, I used corn starch (an egg substitute in cooking) instead of an egg and it didn't really work. Actually, I just ended up getting peanut butter all over my hands when I tried to mix it all together. Seriously, it was a mess. So I added some stuff to it and baked the cookies, but I had to stop baking them partway through 'cause I had to let my dog out and didn't want to leave my apartment with the oven still on. So, I took the cookies out and took the dog out and then came back and wasn't sure what to do with them. For some reason, I decided to put them in the freezer and freeze them. And it turned out awesome. The cookies are Delicious. They're really awesome. Or at least I think they are. In case anyone else might be interested in these, I decided to post the recipe here!
Frozen Peanut Butter Cookies
1 cup peanut butter
1/2 cup of sugar
2 tbsps corn starch
2 tbsps vegetable oil (extra can be added if the mix isn't all sticking together)
1/2 cup flour
Salt (to taste)
Preheat oven to 325 degrees F.
Put all the ingredients in a bowl and mix with a large spoon until it's all mixed together.
Spread a thin layer of margarine on the bottom of a large pan.
Use an 1/8 cup measure to scoop out the cookies and place them on the sheet.
Bake for about 10 to 15 minutes. (They should not be fully baked. They should still be a little soft and kind of crumbly.)
Then (without removing them from the bakeware! they will fall apart) put them in the freezer for a few hours.
Makes about 12 decent sized cookies.
Frozen Peanut Butter Cookies
1 cup peanut butter
1/2 cup of sugar
2 tbsps corn starch
2 tbsps vegetable oil (extra can be added if the mix isn't all sticking together)
1/2 cup flour
Salt (to taste)
Preheat oven to 325 degrees F.
Put all the ingredients in a bowl and mix with a large spoon until it's all mixed together.
Spread a thin layer of margarine on the bottom of a large pan.
Use an 1/8 cup measure to scoop out the cookies and place them on the sheet.
Bake for about 10 to 15 minutes. (They should not be fully baked. They should still be a little soft and kind of crumbly.)
Then (without removing them from the bakeware! they will fall apart) put them in the freezer for a few hours.
Makes about 12 decent sized cookies.