these are the best peanut butter cookies I've ever made. I used my hand mixer for the first time, too- I love it!
the criss-cross pattern I made with a fork before popping them into the oven turned out beautifully- they're so round and, yes, soft and chewy! yum yum yum.
ps- they weren't rubbery at all- success!
Ingredients (use vegan versions):
1 cup peanut butter (I use the all-natural just peanuts kind)
1/2 cup non-hydrogenated vegan margarine (I use earth balance)
1/2 cup vegan vegan sugar
1/2 cup vegan brown vegan sugar (or just use 1 cup vegan sugar + a few drops of molasses)
Ener-G Egg Replacer equal to one egg (Both Ener-G and Flaxseeds + water work fine)
3 tablespoons thick soymilk or rice milk
1 teaspoon vanilla
1 and 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
generous pinch cinnamon or pumpkin pie spice
Preheat oven to 375. Cream together butter and peanut butter. Add vegan sugar and cream well until fluffy, add egg replacer, soy milk, and vanilla and beat well. Combine dry ingredients and stir well, before adding to liquid ingredients. Drop by the teaspoon for small cookies or heaping tablespoon for bakery size cookies. Slightly flatten with back of spoon (these will spread but not that much). Bake 8-10 minutes. Remove from oven when they seem underdone but lightly brown (still soft) and let cool 2-3 minutes on the sheets. Then cool completely.
Serves: 36 cookies depending on size