Vegan Peanut Butter Cookies

A couple of weeks ago I received an invitation from the lovely Clare Kleinedler (An American in Ireland) to join her and some other Irish foodies for an evening of vegan food.  I had dinner arrangements made for the night in question but a quick chat with Mr. Boo and he said he would cancel our reservation and treat me another night, he's good like that you know.  Also in attendance at the soiree were Kristin (Dinner du Jour), Aoife (Adventures in Veg) and Aoife (I Can Has Cook?).  Clare made some really delicious canapes to start, followed by pizza topped with pistachio cheese, roasted cherry tomatoes and caramelised onions, served with roasted butternut squash salad. Aoife (Adventures in Veg) made some delicious vegan chocolate cupcakes that were happily devoured by all.  Everything was completely NOM.  We spent a lovely evening munching, chatting and laughing.  It was really great to get to know some of the ladies behind the blogs I spend my evenings reading (I seriously need to be more productive with my time).  A big thank you to Clare for hosting such a lovely evening and also to Kristin, Aoife and Aoife for the wonderful company.

Clare insisted we were to bring nowt but ourselves but I thought I would bring a little sweet treat with me.  I was also anxious and curious to try my hand at a vegan recipe as I have never consciously cooked or baked anything vegan.  For some reason I got myself into a bit of a fluster thinking it would be a very complicated affair but after a little research I was pleasantly surprised to find with a couple of simple substitutions it would be a piece of cake (ahem, apologies for that awful pun but you see, I just couldn't help myself).

Anyhoo, I decided to rustle up a batch of my blue ribbon (more to come on this) peanut butter button cookies, minus the button naturally as milk chocolate would negate the vegan qualities.  Here is the original recipe in case you missed it, and below is the adapted version. Enjoy!

Vegan Peanut Butter Cookies
(makes approximately 24)

165g/6oz Creamy Peanut Butter
55g/2oz Vegan Margarine
210g/7.5oz Firmly Packed Brown Sugar
3tbsp Water
1tbsp Vanilla Extract
210g/7.5oz Plain Flour
¾ tsp Baking Soda
¾ tsp Salt

1. Preheat the oven to 190C/375F/Gas Mark 5.

2. Combine the peanut butter, margarine, brown sugar, water and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended.

3. Combine the flour, baking soda and salt(this recipe had a sweet but salty flavour, if you feel you will not like the combination of sugar and salt I would omit the salt at this stage) in a separate bowl. Add to the creamed mixture at low speed with an electric mixer and mix just until blended.

4.  If you feel the dough is a little dry at this stage add some water a tablespoon at a time until you have a consistency you are happy to work with.

5. Drop dough by rounded measuring tablespoonfuls 2-inches apart onto the prepared baking sheet. Flatten slightly in a crisscross pattern with the tines of a fork.

6. Bake one baking sheet at a time for 12 minutes, or until set and just beginning to brown (or divide dough into 2 and freeze 1 batch and bake 1).

7. Cool for 2 minutes on the baking sheet.

8. Remove cookies to cooling racks or wax paper to cool completely.

When baked, these cookies had a slightly different texture from the original recipe.  They were slightly denser and didn't spread as much but they tasted just as delicious.