Can you tell I'm excited? No, it's not that exciting actually. It's freezing cold, and quite boring to be honest. Buuuut I did bake some more things! We're running out of ingredients, and no one seems to be buying them, so I've been left with remnants.
This is another one of Katie's lovely recipes that I've tweaked a tiny bit. I didn't have any apple sauce so I just added the same amount in extra peanut butter, and it worked fine!
These cookies are so incredibly mouth waterly (not a word?) scrumptious, ugh. Seriously, they melt in your mouth, they are super soft, and will fall apart really easily.
Vegan Peanut Butter Cookies (original here) Makes approx. 20 small cookies, at around 50 calories each.
1/2 cup + 2 tbsp organic peanut butter
1/4 cup granulated sugar
2 tablespoons brown sugar
splash vanilla extract
3/4 tsp baking soda
3 tablespoons whole wheat flour
1. Mix all ingredients together.
2. Form into a ball, and wrap with plastic wrap. (put in freezer while preheating oven)
3. Preheat oven to 350 degrees F. While oven is preheating, stick dough ball in the freezer.
4. Cook for 8 minutes. Once 8 minutes has passed, turn off oven, but keep cookies inside for another 3-5 minutes, then take out.
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