dessertaudrey koApril 15, 2021vegan, @ home, cookie

classy2 @ home

dessertaudrey koApril 15, 2021vegan, @ home, cookie

recipe @ home | classy2 pb cookies | eleven ingredients

suddenly, i’m back in elementary school. scholastic book orders have arrived. i clutch my long-awaited, very first cookbook. it’s a children’s cookie cookbook. i love it.

over and over again, i baked the traditional, criss-cross peanut butter cookie.

back then, i thought a pinch of salt meant a teaspoon or two. naturally, my cookies came out of the oven difficult to eat. i have learned so much since then.

it was the only childhood book i kept into adulthood.

i threw it away when i realized the book included halloween cookies. i have been working to purify the camp (my home) ever since. little by little, i am getting there.

i want God to freely roam throughout all of my home without hindrance. it was a small sacrifice for a wondrous reward.

“for the Lord thy God walketh in the midst of thy camp, to deliver thee, and to give up thine enemies before thee; therefore shall thy camp be holy: that He see no unclean thing in thee, and turn away from thee.” (deuteronomy 23:14)

now we have developed our own pb cookie recipe.

and today i share it with you.

recipe

makes a dozen large cookies.

ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon xanthan gum
1 cup vegan buttery sticks (such as earth balance’s original vegan buttery sticks in the yellow packaging)
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup peanut butter (such as maple pb @ home)
2 vegan eggs (bob’s red mill gluten free vegan egg replacer)

instructions:

add the flour, baking soda, baking powder, sea salt, and xanthan gum together in a mixing bowl and mix using a whisk. set aside.
make the two “eggs” per bob’s red mill instructions.
using a stand mixer with the flat paddle attachment, cream the butter at low speed (notch 2) for 1 minute.
set the mixer at the lowest speed (notch 1) and add both sugars and the vanilla extract.
stop the mixer and scrape the walls of the mixing bowl with a spatula.
set the mixer to low speed (notch 2) for a short time to mix the batter evenly. do not overmix.
restart the mixer at the lowest speed, adding the peanut butter and “eggs”.
stop the mixer and scrape the walls of the mixing bowl again.
on low speed, slowly add the dry ingredients.
give the mixture a final whirl, setting the speed to medium-high (notch 4) just for a short time. do not overmix.
line two half sheet pans with silpat silicone baking mats.
using a standard ice cream scooper to measure out the dough, fill the scooper to the brim. roll the measured dough into a ball with your hands. place the dough onto the baking sheet, and press the dough with your palm. the dough should flatten into a 3” diameter circle. continue this process until all the dough has been used. evenly spread out the cookies, with 6 cookies per half sheet pan.
using a meat tenderizer, stamp each cookie once to give them a pretty hashtag design imprint.
refrigerate the cookies for 2 hours.
after 1 1/2 hours, place the oven rack in the middle of the oven. pre-heat the oven to 350 degrees fahrenheit.
after the cookies have chilled for the total 2 hours stated, cook one half sheet pan at a time, in the center of the oven. bake the cookies for 14 minutes.
remove the cookies from the oven and let cool on a cooling rack — not on the stovetop sitting on top of a very hot oven.

both classy and traditional, this pb cookie is a vegan replica of my childhood favorite.

bonus tip:

earth balance vegan butter defrosts at a quicker rate than regular cow butter due to its vegetable oil base. there is actually no need to defrost the butter at all for this recipe. just place it in the mixer straight out of the refrigerator.

note:

do not skip refrigerating the cookies for 2 hours prior to baking. this step, in combination with the use of silpat baking mats, is what gives the peanut butter cookies their soft, pillowy texture and even, tall, plump edges. it makes the peanut butter cookies turn out exactly the way i like them. we are intentionally heat blasting chilled cookies by design.