15.09.2007 Peanut Butter Cookies

Who doesn’t like straight-up, great peanut butter cookies? Adding a handful of nondairy chocolate chips would of course be anything but wrong.
The whiskey is used for the texture it gives the cookies, but you can substitute any nondairy milk for it if you’d rather not have alcohol.
If the dough is a bit too crumbly, add a little nondairy milk at a time, since the texture often depends on the quality of the nut butter in use.

1/4 cup plus 1 tablespoon (63 g) granulated sugar
1/4 cup plus 1 tablespoon (69 g) packed light brown sugar
1/2 cup (63 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
2 teaspoons Ener-g egg replacer or cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons (45 ml) plain soymilk or other nondairy milk
3 tablespoons (45 ml) peanut or canola oil
3 tablespoons (45 ml) whiskey or more nondairy milk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (96 g) crunchy or creamy natural peanut butter

Preheat oven to 350°F (180°C, or gas mark 4). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
In a large bowl, sift flours, egg replacer or cornstarch, cinnamon, salt, and baking powder. Add sugars.
In a medium bowl, whisk soymilk, oil, whiskey or extra milk, vanilla, and peanut butter, until emulsified.
Fold wet into dry ingredients, using your hands if you have to and adding milk if the dough is dry/crumbly, until the dough is combined and manageable.
Divide the dough into 12 equal portions, place on cookie sheet. Flatten the cookies as they do not spread while baking.
Bake for 14-16 minutes, until the cookies are set and golden brown on the edges.
Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 12 cookies