Learning As I Chop

Birthday Cookies

Posted in Baking/Cooking by R @ Learning As I Chop on January 21, 2011

I’ve mentioned my friend J before.  She’s a vegan and has made some delicious soup for me in the past. So when she recently celebrated a birthday, I remembered my new love of giving home-baked gifts and decided to make cookies for her- vegan ones, of course. A novice non-dairy baker, I decided to stay simple and focus on something that’s naturally vegan and delicious – peanut butter. So I googled a recipe and here’s what I found from 101 Cookbooks:

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined – still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It’s a loose batter, so if you’re set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes – but don’t over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.


I had all of these plans to throw some walnuts into the cookies. Peanut butter + walnuts = truly delicious cookie. But the batter was feeling really dry and I was scared to add anything else into the mix.  I therefore molded the ingredients into little balls and used one of my new favorite baking tools – parchment paper.

I was pretty happy with the way the coookies turned out. Truthfully, I think I’m more of a butter-eggs-milk kind of girl but these are definitely a good substitute for your non-dairy friends.  J liked them too, “Thank you! LOVE the cookies! 🙂 They will not last long..”

I’d say that’s a job well done. Enjoy!

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One Response

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  1. Sabina Calhoun said, on January 24, 2011 at 4:56 pm

    Yum, those look good~
    I have a recipe for vegan cake/cupcakes, that I actually prefer to the egg variety, so chocolatey-delicious!!


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