Peanut Butter Cookies

It’s taken me longer than I expected to upload this recipe, but these are the (organic) peanut butter cookies I was handing out during the last Art Crawl in Hamilton. Raven and I handing out cookies and chocolate cake at art crawl.

1 1/2 cups all- purpose flour (organic)
2 tsp baking soda
2 tsp salt
1 cup creamy natural peanut butter (organic)
1/2 cup organic cane sugar
1/2 cup demerara (organic)
1/2 cup silken tofu, pureed (adjusted, because last time dough was too dry)


  1. Preheat oven to 350 degrees Fahrenheit.  Line cookie sheet with parchment paper (if necessary/desired).
  2. Sift together flour, baking soda and salt in a small mixing bowl.
  3. In a large bowl, stir together peanut butter, cane sugar and demerara until thoroughly combined. Add silken tofu and vanilla.
  4. Add dry ingredients to wet and knead with floured hands for a minute or two until mixture no longer feels sticky.
  5. Scoop dough into 1″ balls and press down on cookie sheet with tines of a fork about 2″ apart.  Bake in preheated oven for between 12 to 14 minutes, be careful not to overbake.

~ by AmyLL on July 20, 2008.

One Response to “Peanut Butter Cookies”

  1. I highly recommend the “Criss-Cross Peanut Butter Cookie” recipe from the new, “Vegan Cookies Invade Your Cookie Jar” cookbook.

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