1 cup whole grain pastry flour
2 Tbsp cornstarch
1 tsp baking soda
8 Tbsp Earth Balance Buttery Spread
1/2 cup maple sugar (or you could use regular granulated)
1/3 cup dark brown sugar
Egg replacer one large egg
1/2 tsp salt
1 and 1/2 teaspons vanilla extract
3/4 cup chunky peanut butter
Preheat oven to 350 degrees.
Cream together butterstuff and sugars.
Add eggstuff, vanilla and salt.
Beat until thick and light.
Beat in peanut butter.
Stir in dry ingredients with a wooden spoon.
Roll the dough into balls on ungreased cookie sheets.
Press down with a fork to make a criss-cross design.
Sprinkle cookies with natural sugar.
Bake until light golden brown around the edges.
Transfer to a cooling rack.
NOTE: I believe the purpose of the cornstarch is to give the cookies some crunch (and they are crunchy!), so if you prefer softer cookies, you may want to leave that out.