As I’ve mentioned before, I like baking for my class every week. Last week, we started talking about random things at the end of class, and one girl mentioned she is a vegan. I felt a little bad, because every week she hadn’t been eating my baked goods! While I don’t want to change the goodies only for one person, I think it’s okay to accommodate her dietary needs every so often. Remember my post about being a “Picky Eater”?
I hadn’t really planned a baked good when I went to the grocery store on Friday. So I looked around for a recipe using ingredients I had at home. Here’s my version:
Vegan Peanut Butter Cookies
adapted from 101 Cookbooks Peanut Butter Cookies
1 cup Whole Wheat Pastry Flour (you can probably use spelt or all purpose)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Natural Peanut Butter (smooth or crunchy should work, I used smooth)
1/2 cup Agave Nectar
2 1/2 tbsp Canola Oil
1 tsp Vanilla Extract
Preheat oven to 350 degrees.
Combine all the dry ingredients in a small bowl. In a larger bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and mix to combine. Chill dough for a few minutes in the freezer (I did this while I quickly washed dishes).
Spoon dough onto a baking sheet (about tablespoon sized drops), press with a fork, bake for 8-10 minutes. Allow to cool and eat your heart out!
Makes about 20 cookies.
In other news, today has been the most unproductive day of my life! Other than going to the gym and baking, I’ve pretty much done nothing since 7:15am when I woke up. I need to get some reading done, prepare for my discussion section and then babysit!
Lastly! I’m almost out of peanut butter!
While I know I just bought 2 jars of Barney Butter, I like having a variety of nut butters around.
What’s your favorite Peanut/Nut butter?
Foodologie 