While I am not a vegan myself, vegan food is a hallmark of healthy eating. When making cookies, many ingredients that are often considered essential in baking, (like butter, eggs and milk), can easily and deliciously be substituted for animal-friendly alternatives. In the following recipe, oil, honey, soy milk and peanut butter are artery-friendly stand ins. The absence of a complex binding agent, such as an egg, lends for a more delicate cookie, allowing it to simply melt away in your mouth.
I like to serve these to my vegan-scoffing friends and then smirk with glee when I see how much they are enjoyed.
Melt-In-Your-Mouth Vegan Peanut Butter Cookies
makes around 20 cookies
2 cups whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup sugar
1/4 cup olive oil
1/4 cup canola oil
1 cup crunchy peanut butter
2 teaspoons vanilla extract
1/8 cup honey
1/4 cup soy milk
Preheat oven to 350 degrees. Combine flour, salt and baking soda in medium sized bowl. Mix well.
In a separate bowl, vigorously stir sugar with olive and canola oil. Add peanut butter, vanilla extract, honey and soy milk.
Add the wet ingredients into the flour mixture until thoroughly combined.
Place rounded tablespoons of the dough onto a greased cookie sheet. Take a fork and make a cross-hatch pattern on the top of each cookie so the dough flattens a bit- they don't spread out much so they can be fairly close together.
Cook for 12-15 minutes, until golden brown.