Peanut Butter Cookies

You can't beat the combination of peanut butter and chocolate. For a variation, bake without chocolate chips and add a chocolate kiss to the center of each cookie when you pull them from the oven. Or instead of dropping by spoonfulls, make rounded balls, roll in sugar, then place on pan and criss-cross with fork before baking. Any way you make 'em, this recipe, adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking, is great.

1-3/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1-1/2 teaspoons egg replacer
2 tablespoons water
1-1/4 cups firmly packed brown sugar
3/4 cup peanut butter
1/2 cup Earth Balance butter
2 tablespoons soy milk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In another small bowl, whip egg replacer with water until frothy. In a mixing bowl, beat blend sugar, peanut butter, butter, soy milk and vanilla. Add egg mixture and blend to incorporate. Add flour mixture and chocolate chips; beat just until combined. Drop by rounded spoonfuls on ungreased baking sheets. Flatten slightly with fork to make criss-cross pattern. Bake 10-12 minutes at 375 degrees. Remove from oven and let sit on pans for a couple of minutes before transferring to wire rack to finish cooling.

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