Craving a soft and chewy peanut butter cookie? Looking for a recipe that excludes eggs and butter? Look no further because these cookies will satisfy your every cookie desire!
You will need:
1/2 cup margarine
1 1/4 cups sugar
3/4 cup creamy peanut butter
1/2 cup vegetable oil
2 teaspoons molasses
2 teaspoons vanilla extract
2 teaspoons agave syrup
Ener-G Egg Replacer = 2 eggs
2 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1) Preheat oven to 350 F. Prepare two sheet pans with parchment paper.
2) Cream the margarine in a mixer on medium speed, add the sugar slowly and beat until light and fluffy, about 3 minutes. Reduce speed to low and add the oil, "eggs", peanut butter, agave syrup, molasses, and vanilla. Blend until smooth.
3) Sift together the flour, baking soda, and salt into the wet mixture. Stir by hand just until incorporated.
4) Use a small ice cream scooper to scoop dough and space them about 2" apart on cookie sheet (I put only 6 cookies per sheet). Pour a little sugar on a plate, dip a fork into sugar, and use the fork to flatten the balls of dough into a cookie shape (but don't flatten too much, the cookies will spread out during baking).
5) Bake 12-15 minutes, or until lightly golden on top. Pull from oven, allow to rest a minute, then scoop cookies off pan and place onto cooling rack. Makes about 18 cookies.
Variations: You can add 1/2 cup of chocolate chips to the batter or press chopped peanuts onto the tops before baking for added texture. Yum!
Note: I've found that these cookies stay chewy for about a day, so don't make them days ahead if you plan to bring them to a party (but they are still delicious crunchy!)
1/2 cup margarine
1 1/4 cups sugar
3/4 cup creamy peanut butter
1/2 cup vegetable oil
2 teaspoons molasses
2 teaspoons vanilla extract
2 teaspoons agave syrup
Ener-G Egg Replacer = 2 eggs
2 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1) Preheat oven to 350 F. Prepare two sheet pans with parchment paper.
2) Cream the margarine in a mixer on medium speed, add the sugar slowly and beat until light and fluffy, about 3 minutes. Reduce speed to low and add the oil, "eggs", peanut butter, agave syrup, molasses, and vanilla. Blend until smooth.
3) Sift together the flour, baking soda, and salt into the wet mixture. Stir by hand just until incorporated.
4) Use a small ice cream scooper to scoop dough and space them about 2" apart on cookie sheet (I put only 6 cookies per sheet). Pour a little sugar on a plate, dip a fork into sugar, and use the fork to flatten the balls of dough into a cookie shape (but don't flatten too much, the cookies will spread out during baking).
5) Bake 12-15 minutes, or until lightly golden on top. Pull from oven, allow to rest a minute, then scoop cookies off pan and place onto cooling rack. Makes about 18 cookies.
Variations: You can add 1/2 cup of chocolate chips to the batter or press chopped peanuts onto the tops before baking for added texture. Yum!
Note: I've found that these cookies stay chewy for about a day, so don't make them days ahead if you plan to bring them to a party (but they are still delicious crunchy!)
