I love cookies. I have baked a LOT of cookies. Complicated ones, weird one, simple ones, soft ones, crispy ones–all kinds of cookies. But I was hoping to try something different this Vegan MoFo–at least, try a recipe I haven’t used before. And I was in the mood for peanut butter cookies.
Of the zillions of PBC (sure, let’s abbreviate) recipes out there, there was at least one I hadn’t made before: the one in Vegan for Everybody, the America’s Test Kitchen vegan cookbook that is upsettingly good. But being me, I had to fuck with it. It calls for creamy peanut butter; I used this NuttZo stuff I had yet to try. (I was a little worried about the chia and flax seeds messing with the texture, but it was OK.) It calls for corn syrup; mine leaked out all over a cupboard like six months ago and I wasn’t keen to replace it, so I just used agave. Also I used whole wheat pastry flour. That usually works fine as a sub for my purposes. I’m sure a purist could tell the difference.
Oh. It also says to press with a glass and sprinkle with crushed peanuts. I like that, but since (a) no peanuts in this nut butter and (b) I just LIKE the forking cross-hatch thing, I went my own way.