last night i decided in honor of my last night of spring break that i would bake up a storm. unfortunately i'm still yearning for a kitchen-aid mixer and all mixing was done strenuously by hand. seriously, what a tough life.

i searched around for a good cookie recipe for a while before settling on my first instinct, making peanut butter cookies. jennie and i made them vegan, so everyone could enjoy them. they turned out pretty perfect, tasting just like childhood. plus, who knew how fun it is to make criss-cross patterns in cookie dough?

Vegan Peanut Butter Cookies
Makes 24 good sized cookies Ingredients

• 1/2 cup vegan butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• Egg Replacer: 2tbsp water + 1 tbsp oil + 2tsp baking powder
• 1/2 heaping cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Cream the vegan butter and sugars.
2. In separate bowl combine 2tbsp water + 1 tbsp oil + 2tsp baking powder. Ad mixture to butter/sugar and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
3. Measure out tablespoonfuls of dough and roll into 1/.5" balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
4. Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.