I bought a gigantic container of Wow butter. So I need to bake with it which led me to baking these cookies. The classic peanut butter cookies with the cross hatch on top. Of course these are completely peanut butter free made from the aforementioned wow butter.
They are crispy and delicious. I am so excited because today is the first day it really, truly feels like spring. I was out back in just a sweatshirt cleaning up the back garden. Soon it will be warm enough to start planting, I have my fingers crossed that we have seen the last of frost and cold until the fall!
I didn’t want to spend too much time in my kitchen so I wanted something that requires just one bowl and doesn’t take long to make. As the weather warms up I just want to spend as much time as possible outside and as little time as possible indoors. The feeling of sunshine and warmth on your skin in the spring is truly one of the greatest feelings in the world.
This recipe is found once again in Vegan Cookies Invade Your Cookie Jar. The original recipe does use peanut butter so feel free to use peanut butter or almond butter if you don’t have a nut allergy. However, for those of us with the dreaded deadly peanut allergy the recipe works just as well with soy nut butter. I don’t recommend using sunflower butter, I have personally not yet find one that I actually like the taste of. Not to mention it doesn’t tend to behave in the same way as soynut butter in baking.
The cross hatches are easily made with the prongs of a fork. I also baked my second batch a little bit less than what’s recommended in the book, because I found they were getting to be right on the edge of burnt. It may be my oven which tends to run hot. I definitely don’t suggest baking them longer than 10min however. I’ve got a lot of work to do in the garden, so let’s all grab a lightweight cookie and head out into the sunshine!
No-Nut Butter Cookies
- 1/2 cup vegetable shortening
- 1/2 cup Wowbutter (or peanut butter)
- 3/4 cup sugar
- 1 tsp pure vanilla
- 2 tbl fancy molasses
- 1 1/4 cup flour
- 2 tbl cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 to 2 tbl nondairy milk
Beat together the shortening, wowbutter, sugar until it’s light and fluffy. I used my paddle attachment on my stand mixer and beat it on medium for about 2min.
Add the vanilla and molasses and mix to combine.
Add 1/2 the flour and cornstarch, baking powder and salt. Mix to combine.
Add the other 1/2 of the flour and mix with your hands. If the dough is too dry add the milk. If it’s a good wet dough that sticks together omit the milk.