If you’re like me and most vegans, you cannot get enough of peanut butter, especially Jif! I found this recipe on the label of a Jif bottle, and used some vegan substitutes that made these cookies absolutely delectable!
- 3/4 cup Jif creamy peanut butter
- 1/2 Crisco All Vegetable Shortening
- 1-1/4 cups firmly packed light brown sugar
- 3 tbsp soy milk
- 1 tbsp vanilla
- 1/2 banana
- 1-3/4 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- Preheat over to 375°.
- Combine peanut butter, shortening, light brown sugar, soy milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add banana. Beat just until blended.
- In a separate bowl, combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping tablespoons 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake at 375° for 7-8 minutes or until set and just beginning to brown at the edges. Cool 2 minutes on baking sheet. remove cookies to foil (or wax paper) to cool completely.
Now because there isn’t egg in the recipe the texture of the dough was just a bit smoother than normal – so I would recommend making the dough circles bigger than usual on the baking sheet before you flatten with the fork (thus the reason I changed the recipe above to “heaping tablespoons.”) I can slightly taste the banana in the baked cookies, which just added to the deliciousness! I’ll definitely be making these again! Perhaps even experimenting with the soy milk… (Chocolate soy milk instead of vanilla? yum!)