Inspired by some cookies Jef and I inhaled on the drive home from Santa Barbara (Uncle Eddie’s Vegan Cookies – the best chocolate chip peanut butter cookies we have ever had…EVER!) I decided that I wanted to try out a recipe from The Joy of Vegan Baking, to see how it measured up. So I had my friend Shannon (a fellow vegan baker and vegan food fanatic) to be my cookie compadre.
We slightly changed the recipe due to what we had on hand to look like this:
- 1 3/4 cups whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons flax meal
- 2 tablespoons water
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup crunchy peanut butter
- 1/2 cup Earth Balance
- 3 tablespoons unsweetened soy milk
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips (fair trade all the way!)
We preheated the oven to three hundred and seventy five degrees. To make the egg replacer, we combined the flax meal and water in the blender until it made a smooth paste. Shannon combined all of the dry ingredients in one bowl, while I combined all the wet ingredients in another bowl. We then added the dry ingredients to the wet mixture slowly until it was well mixed, and then added in the chocolate chips. We then rolled the cookie dough into little balls and placed them on a couple of greased cookie sheets, and Shannon used a fork to press down on them to make the nice crisscross design that peanut butter cookies are known for.
Ten to twelve minutes later these bad boys were ready to be devoured! Luckily Jef came home with our friend Frank to help eat these cookies, otherwise we would have had some wicked tummy aches. These cookies were yummy, but weren’t quite as good as Uncle Eddies. Perhaps with some practice (and an investment in an electric mixer!) we can perfect and even surpass Uncle Eddies delicious cookies…