I'm willing to bet most people are familiar with the Kraft Peanut Butter Cookies recipe on the back of the extra creamy jar: peanut butter, an egg, some sugar, stir and bake. I haven't made those in forever and certainly not since I stopped baking with eggs.
I was craving peanut butter cookies and searched; one of the first recipes to appear was this one.
First time around, I added vanilla but totally forgot the baking powder. I used a flax egg in place of the real egg. They came out pretty good, very dense though (much like the original Kraft recipe which doesn't call for any baking powder). I decided to try again *with* powder this time.
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| Sorry for the lighting. It was night time by the time I could get a shot. |
Peanut Butter Cookies
1 tbsp ground flax
3 tbsp water
1 c peanut butter
2/3 c sugar (plus more for rolling)
1 tsp baking powder
1/2 tsp vanilla
Mix the water and flax.
Preheat the oven to 350. I like to bake things on parchment paper, so I lined my cookie sheet with parchment. You can probably not do that if you prefer not to.
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| Ready for baking! |
Mix together the flax/water mixture with everything else. A spatula should do the trick. Divide into 12, roll into balls and roll in some sugar before putting them on the cookie sheet. Make your fun little marks with a fork, then pop into the oven for 8 -10 minutes. Let them cool on the sheet on top of a rack; they are pretty soft at first and won't transfer to the rack well, and by the time they can be moved they're pretty much 100% cooled.
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| Fresh out of the oven! These are the ones *with* baking powder. |
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| Without the baking powder. A little flat. Not as awesome. |
Nom!
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