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!

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Amy's Happy Tummy

Search This Blog