Classic Peanut Butter Cookies

It's no secret if you browse through older posts on this blog that chocolate and peanut butter are my two favorite ingredients to use when making sweets . . . especially cookies. But, after this cookie recipe post, I've promised myself to start branching out a bit more and try new, exciting things.

These cookies were just too tempting to leave behind.

The recipe is modified (to be vegan) from one in the Moosewood Restaurant's Book of Desserts. And as the book details: "a throwback to the '50s and a perennial favorite with all ages, these cookies are versatile and chewy -- perfect for lunch boxes, snacks, late-night treats, and a host of variations."

I could not agree more. I devoured these treats at many times during the day. Breakfast. For my morning snack. Lunch. After work. With dinner. For dessert. Before bed. It's shameful! But they're just so good. For whatever reason, this peanut butter cookie is absolutely perfect.

{ADDED 12/21/08: I know this is random . . . but I can see that this recipe is getting a lot of traffic/interest. Where did you find the link to get here? Please leave a comment or email makemethod@gmail.com and let me know . . . consider it my x-mas gift :) thank you!}

What you'll need . . .

• 1 cup creamy peanut butter
• 1 cup Earth Balance (or your favorite butter substitute)
• 2 cups packed dark brown sugar (use DARK, it's the best)
• 1/2 cup natural, unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 cups whole wheat pastry flour
• 1/2 teaspoon salt (I always use coarse Kosher salt)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup Sugar in the Raw (or another vegan sugar) -- for rolling

Method . . .

1. Preheat oven to 350 degrees F. Lightly oil or spray baking sheets
2. Using an electric mixer, cream the peanut butter, butter substitute, and dark brown sugar until light and well blended (you don't need a food processor or mixer -- you can also just use a fork).
3. Beat in the applesauce one at a time.
4. Stir in the vanilla.
5. Sift together the flour, salt, baking soda, and baking powder.
6. Gently fold the dry ingredients into the wet ingredients.
7. Roll tablespoons of dough between your palms to form 2-inch balls and then roll them into the sugar.
8. Place balls about 2 inches apart on the baking sheets.
9. Press each cookie with the tines of a fork to create a crisscross pattern (that's the classic part).
10. Bake for approx. 10 minutes (or more, depending on the size of your dough balls).
11. Transfer the cookies to a rack to cool.

Confused about what sugar IS and what sugar IS NOT vegan?

I recently posted a call for the best vegan sugars on SeriousEats Cooking & Baking Forum. As KarynMC explains: "Sugar is white because it is filtered through bone char, a by-product of the beef industry." So, in other words, white sugar is most definitely NOT vegan. Click here to view the thread, and discover a whole new world of sweeteners. I bake constantly, but was still able to get some great suggestions, like using agave nectar.




These Classic Peanut Butter Cookies are part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to the RSS feed). As well, check out the VeganMoFo Flickr group.