Vegan Peanut Butter Cookies

These were a hit with everyone in my family. The kids and hubby loved them.



Preheat oven to 350 degrees
Ungreased cookie sheet



3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup smooth natural peanut butter, stirred well before measuring (commercial pb works well too)
1 cup packed light brown sugar or granulated cane sugar
3 tbsp pureed silken tofu
1 tsp vanilla
1 tsp water



In small bowl, combine flour, baking soda and salt.


In a separate bowl, mix peanut butter with sugar until well blended. Stir in tofu, vanilla, and water. Add flour mixture and mix until well blended. Using floured hands, knead mixture for about 1 minute to form smooth dough.


Shape dough into 1-inch balls. Place, about 2 inches apart, on cookie sheet. Dip, the times of a fork into flour and press dough flat, making a crisscross pattern on top. Bake in preheated oven for 12-14 minutes or until dark brown around the edges. Let cool on pan on rack for 8-10 minutes or until firm. Serve warm or transfer to rack and let cool completely.





Variation: Melt 3/4 cup vegan chocolate chips and dip half of each cooled cookie into the melted chocolate. Let cool on a wire rack until chocolate is set.


(from 125 Best Vegan Recipes)