3/4 cup creamy peanut butter
1/2 cup all vegetable shortening
1 1/4 cup firmly packed light brown sugar
3 tablespoons of soy milk (i used Silk Enhanced)
1 tablespoon of vanilla
1 egg replacer equiv..
1 3/4 cup all purpose flour (I used unbleached)
3/4 teaspoon salt (i used mortons no-salt)
3/4 teaspoon baking soda
Preheat oven to 375 - combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl - beat at medium speed of electric mixer until well blended - add egg replacer - beat just until blended - combine flour, salt and baking soda - add to creamed micture at low speed - mix just until blended - drop by heaping teaspoonfulls 2 inches apart onto ungreased cookie baking sheet - flatten slightly in criss-cross pattern with tines of fork - bake at 375 for about 8-10 minutes or until set and just beginning to brown or longer depending on oven.. I made my cookies bigger, so they needed about 20 minutes..
let cool for 2 minutes on baking sheet - should make about 3 dozen ( i made 13 hahaha)