peanut butter cookies

March 19, 2012
After a week away, I'm embarrassingly saddened to say... I miss reality.  My alarm clock? Not so much.  But I like my regular routines and schedule and I'm glad to be getting back into my groove this week.  All the SXSW-related-events were a hoot, but I'm glad to have Austin back to normal... with open parking spaces and all.  Can I get an amen?

I'd like to say I ended my week off with a bang.  And, in all actuality, it was quite a bang.  Let's just say my foot caught a heavy falling object and I was left a sad, sad hobbling soul.  I'm doing my best to stay off my feet for the next few days, but dire situations like these need the comfort of cookies.  And that's where the peanut butter cookies come in. 

Peanut Butter Cookies

(vegan, gluten-free)

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter (smooth, no-stir type)
1/2 cup Earth Balance (it's in most grocery stores)
1 egg replacer of your choice (I used Ener-G)
1 1/4 cups gluten-free flour
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
course Turbinado sugar, for garnish
  1. Mix sugars, peanut butter, Earth Balance and egg replacement in bowl of a stand mixer.
  2. Mix in remaining ingredients.
  3. Cover and refrigerate about an hour or until firm.
  4. When ready to bake, preheat oven to 375ºF.
  5. Shape dough into 1 1/4-inch balls and place about 3 inches apart on a parchment-lined baking sheet.
  6. Flatten in crisscross pattern with a fork and sprinkle tops with course sugar.
  7. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.