Maple Peanut-Butter Cookies

There always comes a time when you a need a vegan recipe for something. Vegan friends for dinner, folks who don't do dairy, you're out of eggs, food allergies, etc... Today was no exception. I'm out of eggs but really really wanted cookies! One of my all-time favorite cook books is Feeding the Healthy Vegetarian Family by Ken Haedrich. Great recipes that aren't ALL vegan but he always leaves tips on how to make something vegan if you need to.

I found an interesting recipe for these peanut butter cookies that uses no milk, eggs or refined sugar. Believe it or not, they taste yummy!

Here's what you'll need...

• 1 cup natural creamy peanut butter (I'm sure any peanut butter will do).
• 1 cup maple syrup
• 2 Tbs vegetable oil
• 1 1/2 tsp vanilla extract
• 2 1/2 cups whole wheat pastry flour (I just used regular flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Preheat oven to 350 and butter or lightly oil & dust with flour 2 large cookie sheets OR line them with parchment paper.

In a bowl, combine peanut butter, maple syrup, oil and vanilla with a mixer until smooth. In a separate bowl, mix the flour, baking powder, baking soda and salt. Make a well in your dry ingredients and blend in the peanut butter mixture until just blended. You may need to use your hands.

Make 1 1/2 inch balls and place them on the sheets, leaving 2 1/2 inches between them. Using a fork, flattening the balls until about 1/2 inch thick. Make the traditional crisscross pattern if you like.

Bake cookies for 10-12 minutes. Cookies should be lightly crusted over but still soft. Cool on sheets for 2 minutes, then move to a rack to cool completely before storing.