These peanut butter cookies turned out better than expected, but I found them to be best the next day, which is rare for cookies. I am a huge fan of natural peanut butter so I almost used that instead of the gross store-bought filler brand, but since the recipe was so specific, I used Jif.
I didn't have any eggs though, so I used a vegan substitute: 3 tablespoons ground flax seed and 2.5 tablespoons water, mixed:
I reduced the amount of white sugar and think they still tasted sweet enough. When I removed the cookies from the oven they were a bit crumbly and broke apart and I wondered if it was because I didn't use a real egg, but since the same thing happened to Kate, I'm guessing it's just cookies. We each had one and thought they were okay. The next day though, with a big pinch of sea salt on top, they were delicious. I know these would be even better with a chuck of chocolate added to the top of each one.
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