Vegan Peanut Butter Cookies

Oh yum! I found a recipe online for vegan peanut butter cookies, and adapted it according to my tastes and pantry. The result is a yummy, chewy cookie that you'd probably not guess was animal-product-free. You could also probably make almond butter cookies, or even make them gluten free by using almond flour. ( I wonder if tahini cookies would be too weird.) I like playing around with recipes to make them my own. It's what makes cooking fun...a little bit of art, a little bit of science, a little ingenuity when you're missing an ingredient.....

So...anyway...recipe! Here we go!

1 tube Ella Organics butternut squash, carrot, apple, and prunes (or a little over half a cup of apple sauce)
3/4 cup peanut butter
1/4 cup soy milk
1 tsp vanilla
1 1/4 cup brown sugar
1 3/4 cup whole wheat flour
3/4 tsp baking powder
3/4 tsp salt

Bake at 375 (or 350 convection).

Sift together dry ingredients. Cream together the fruit/veg purée, peanut butter, soy milk, vanilla, and brown sugar. Add dry ingredients to the wet in three batches. Roll the stiff dough into 1.5 inch balls. If you want to be a traditionalist, roll the balls in white sugar before you place them on the cookie sheet. Do that peanut-butter-cookie-crosshatch-thing with a fork. Bake 8 to 10 minutes. Makes about 3 dozen cookies that look like the ones below. Yum!