Hey what's up, I've been working on some vegan peanut butter cookies that use splenda instead of sugar and EVERY RECIPE I'VE FOUND SUCKS ASS so here's my version. I use splenda because I have a bunch and don't keep sugar in the apartment
Wet ingredients
- 1 cup of natural peanut butter (I just use the Great Value stuff from Walmart because it's not super ground up and you get satisfying little bits of peanut butter in there)
- 2 tablespoons of hot water
- 2 teaspoons of vanilla extract
Dry ingredients
- 1 cup of splenda
- 1 tablespoon of egg replacer (I use Bob's Red Mill)
- 1 teaspoon of salt
- 1 teaspoon of baking powder
Instructions
- Add the splenda, salt, and baking powder to a bowl
- Sift in the egg replacer
- Thoroughly mix the dry ingredients with a whisk or whatever
- Stir the peanut butter to make sure it has an even consistency
- Pour the peanut butter over the dry ingredients, making sure you cover everything
- Add in the vanilla and hot water
- Mix with a spatula until an even consistency is reached and you can easily shape the dough into a ball with the spatula
- Refrigerate for 30 minutes to an hour
- Preheat the oven to 325℉ (162℃)
- Divide into 24 portions (cut the dough into quarters, shape them into sausages, then cut each sausage six times)
- Line a baking sheet with parchment paper
- Roll the portions into balls and place them on the parchment paper, pressing them with the tines of a fork (does this even DO anything? I just think it looks nice)
- Bake for 15 minutes
- Turn off the oven and leave the door open partly for another 15 minutes
- You now have cookies
Boring-ass tip
Make sure you're working with room temperature peanut butter, it'll make your life a lot easier.