Peanut Butter Cookies
¼ cup soy margarine, softened
1 cup natural creamy peanut butter
½ cup sugar
½ cup agave nectar
1 ½ cups flour
1 tsp baking soda
Cream together the margarine and peanut butter in a large mixing bowl, then add the sugar and agave until . In a measuring cup or small bowl, blend together the baking soda and flour. Add the flour mixture to the large bowl and mix thoroughly. Place TBSP size balls of dough 1 ½ inches apart on a cookie sheet sprayed lightly with nonstick spray (or lightly greased). Use a fork to flatten them to just under ½ an inch thick and leave a criss-cross pattern on top. Bake the cookies at 375 degrees for about 11 - 13 minutes; they should look like cookies instead of dough but not be browned and will be still soft to the touch. Allow the cookies to sit on the tray for a moment to firm up before moving them to a cooling rack.
These look fantastic and so simple! Thanks for the recipe I can't wait to give it a try.
ReplyDeleteThis recipe, I have trouble with.
ReplyDeleteWhy 1/2 cup sugar? I suggest all agave and increase flour by 1/2 cup, flour kind not mentioned suggest organic pastry flour, get rid of the soy margarine, it is highly processed, replace with corn oil, closet oil to margarine and I suggest reducing baking soda to 3/4 tsp.
Michael:
ReplyDeleteYou can adapt the recipe any way you like for your own use. Please come back and tell me how they turn out for you!
The reason for the use of both agave AND sugar is for flavor and texture. Margarine also contributes to both the flavor and texture of cookies. I do not intend for my cookies to be a health food, just a reasonably healthy, vegan, delicious treat to be eaten occasionally in moderation.