This recipe is an old favorite in my family and was relatively easy to convert to vegan ingredients. These cookies are crumbly, melt-in-your-mouth goodness and, despite being vegan, are definitely not good for you. I personally like to take them to potlucks, cook outs and parties so that they don't sit around the house waiting for me to shove five into my mouth at a time. The bonus part of Grandma's cookies is that they're easy and take only a little over an hour of your time. Enjoy!
Grandma's vegan chocolate chip peanut butter cookies
Ingredients:
- 1 cup vegan brown sugar
- 1 cup raw sugar or vegan white sugar
- 1 cup vegetable shortening
- 1 cup creamy peanut butter
- 2 parts (2 egg equivalent) Egg Replacer
- 2 tsp real vanilla
- 2 tsp baking soda
- 3 cups unbleached white flour (try organic!)
- 1 1/2 cups vegan chocolate chips (some semi-sweet chips are vegan and cheap)
Instructions:
Mix all ingredients except for flour and chocolate together in a large bowl with a sturdy wooden spoon. Or use an electric mixer. Slowly add flour until the mixture is well blended. Gradually mix in chocolate chips until evenly dispersed.
Preheat oven to 350 degrees.
Use a table spoon or soup spoon to dollop out even measurements of the cookie dough. Roll each into a small ball and place on a non-stick or greased cookie sheet a couple of inches apart from one another. Press down on each ball with a fork to flatten and leave an indent. Bake for 10 to 12 minutes. Don't over bake! The cookies will become hard when they cool if over baked.
Makes 2 to 3 dozen cookies.
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