Ok – time to be real. If you’ve read my other vegan recipes, you know I don’t go for all those crazy vegan (and expensive) ingredients. If a recipe calls for flax seed I’m running faster than a beagle after a rabbit. I’m not even sold on precious coconut oil. Two experiences gone bad. I like to stick to the ingredients my mom and grandma used. However (oh, this pains me to say), I did come across a vegan shortening made with red palms and coconut oil at my local Kroger. It’s called Nutiva and I decided to give it a chance on my peanut butter cookies. Damn it, the result was amazing. I even branched out to organic palm sugar. What’s happening to me? While I contemplate my life, enjoy these amazing vegan peanut butter cookies.
½ cup organic coconut palm sugar
½ cup brown sugar
½ cup peanut butter (I’d avoid the really oily natural crap, it’s makes flattens the cookie just like the thirties did my ass)
½ cup Nutiva shortening
¼ cup vegan butter (I used Earth Balance)
¼ cup unsweetened applesauce
1 1/3 flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Preheat the oven to 375 degrees. Mix sugars, PB, shortening, butter and applesauce with a mixer. Add dry ingredients.
Roll into one inch balls and place on ungreased cookie sheet. Lightly squash those suckers with a fork in the classic crisscross pattern. Bake for 8-10 minutes.
- If the dough seems too greasy or too weak to hold a ball shape, add more flour.
- These suckers burn fast, so keep a close eye on their bottoms (I just giggled).
- Makes roughly 20 cookies, so double the recipe if you are a cookie monster.