Vegan peanut butter cookies
Yields 24 small cookies
Pre-heated 325 deg. F. oven
In small bowl, mix dry
ingredients:
1/2 cup
whole wheat flour
1/2 cup
quick-cooking oats
1/4 cup
ground flax seeds (OR wheat germ)
1/2 cup
(not packed) brown sugar
1 1/4 tsp. baking powder
1/8 tsp. baking soda
pinch salt
In larger bowl, mix wet
ingredients:
1/4 cup natural peanut
butter (i.e. unsweetened, unsalted, no added oil)
1 1/2 T. canola oil
3 T. unsweetened apple sauce
3 T. maple syrup
1 tsp. vanilla extract
Put all of the dry ingredients
into the wet ingredients bowl and mix gently until thoroughly blended.
Optional: When
partially blended, add any combination of the following
(approximate
amounts; adjust to taste):
1/4 cup
dark raisins
1/4 cup
semi-sweet chocolate (small chunks or chips)
("Enjoy Life" brand is milk- and soy-free)
1 tsp. orange zest
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Dough should be just slightly
sticky.
Form small balls, and put on baking
dish or cookie sheet; greased with canola oil, if
non-stick.
Press lightly with fork.
Bake for about 10-15 minutes, until
slightly brown (but still soft). They will harden when cooled. Let cool for about
10 minutes (so they won't fall apart) before removing, then put on cooling rack
to cool completely.
Store in fridge or freezer
(because of the flax seed; so they won't go rancid).
Excellent when eaten directly
from freezer!