Delicious peanut butter cookies the way you remember them! Take these up to the NEXT level but using my vegan nutella recipe to turn them into SANDWICH cookies!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup shortening/vegan soy butter mixture (1/4 cup vegan soy butter, 1/4 cup vegetable shortening)
2 tablespoons of vanilla
1 heaping tablespoon of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions:**Note on the peanut butter and vegan soy butter: I use Smart Balance peanut butter, natural unsweetened PB may not taste good in this recipe! For margarine, I use Smart Balance Light because the flavor is great.
Mix your brown sugar, peanut butter, margarine/shortening mixture in a large mixing bowl either by hand or with an electric mixer until smooth. Add in the applesauce, mix again.
Next, put in your flour, vanilla, baking soda and salt. Mix until well blended.Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes, depending on your oven. Be careful not to overbake. The key to these cookies is taking them out of the oven BEFORE they brown and letting them set out of the heat. It makes for the soft goodness factor In my oven this is exactly 8 minutes. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
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