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Peanut Butter Cookies



This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor, it adds to the dough. 1 tablespoon ground flaxseed mixed with 3 tablespoons water is the equivalent of one egg.

Ingredients:

1/2 cup earth balance margarine
1/2 cup peanut butter
1/2 cup sugar cane crystals
1/2 cup brown sugar or 1/4 cup honey
1/2 tsp. baking soda
1/2 tsp. baking powder
1 Tb. ground flaxseed, mixed with 3 Tb. water
1/2 tsp. vanilla
1 1/4 cup all-purpose flour
Granulated sugar

Instructions:

In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar cane crystals and brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flaxseed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in any remaining flour with a wooden spoon.

Shape dough into 1-in balls. Roll in additional white sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

Bake in a 350-degree oven for 9-10 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

Tasty, tasty!


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