After I got my wisdom teeth out, I realized how lucky I am to have Carrie, my best friend/roommate, and J, a sweet and vivacious love. Carrie drove me to and from the appointment, bought me extra gauze and brought me flowers and a lovely card. J came over the first night, made me soup and kissed my swollen mouth, made me fruit salad and yogurt the second day, drove me to classes and gave me good company.
With all the love surrounding me, I couldn't help but want to give it back...And I thought what better way than cookies!! Especially vegan cookies, which in my opinion are 150 million times better than not. Of course I couldn't sample them before I delivered them to my fabulous friends, but I was assured that they were DELICIOUS. I am happy to report, I am all recovered, and I tried one last nite...They really were DELICIOUS!
Love and light.
Peanut Butter Chocolate Chip Cookies
From The Joy of Vegan Baking
1 3/4 cups unbleached all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
Equivalent of 1 egg (I used flax seeds - 1 Tbsp ground flaxseeds with 3 Tbsp water mixed in blender or food processor)
1 1/4 cup firmly packed light brown sugar
3/4 cup natural peanut butter, smooth or crunchy (I used creamy)
1/2 cup non-hydrogenated, non-dairy butter (Earth Balance Whipped)
3 Tbsp non-dairy milk
1 Tbsp vanilla extract
1/2 cup non-dairy semi-sweet chocolate chips
Preheat the over to 375 degrees. Line 3 cookie sheets with wax paper or use 3 non-stick cookie/baking sheets.
In a small bowl, combine the first three ingredients. Set aside. Grind the flaxseed and water in a blender/food processor until thick and creamy (looks almost like gelatin).
In a larger bowl combine all other ingredients except the chocolate chips. Beat at a medium speed with an electric mixer until well blended (I did it by hand...Good for those muscles!). Add the flaxseed/water mixture. Beat just until blended. Add the flour mixture and chocolate chips, and mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto cookie sheets. Flatten slightly in a crisscross pattern with the tines of a fork.
Back for 10-12 minutes, or until set and just beginning to brown. Do not overbake. Remove from oven, and let the cookies cool on the sheet for 3-5 minutes before removing to let cool on a wire rack.
Yield: 2 dozen cookies