As a chef, there’s a certain point where you tire of the same old eating and cooking patterns, and you look for new ways to enjoy and experience food. There have been several stretches in my career where I’ve adopted a vegetarian and vegan lifestyle, which really opened up new ways to cook and discover ingredients I may have previously left unexplored.
This recipe is a favorite standby for me. When I crave something sweet and salty, and don’t want to load up on tons of fat and calories, I mix up a batch of these vegan peanut butter cookies. You’ll notice that there is no cane sugar in this recipe, but rather, it calls for maple syrup and agave nectar. I particularly love the fact that this recipe doesn’t require the use of a heavy stand mixer, and can be whipped up quickly without a lot of fuss. Enjoy!
Vegan peanut butter cookies
1 cup maple syrup
1 cup agave nectar
1 cup canola oil
2 cups all-natural peanut butter
4 teaspoons vanilla
4 cups unbleached flour
Preheat the oven to 350 degrees.
Combine all of the wet ingredients, then add the dry.
Scoop onto a parchment lined cookie sheet and bake.
Photo by veganbaking.net