19 April 2009
Peanut Butter Cookies with Chocolate Ganache - Two Ways
I've had a couple of requests for this recipe, so here it is! The first time I made these I used flax "eggs", but found the cookies to be a little dry. However, they came out softer and were my favorite. The second version uses a banana as the egg replacer and imparts a subtle banana flavor. Those came out crispier and a little flatter, but still tasty. These are easy cookies to make vegan even if you don't keep a vegan kitchen because they don't require any special ingredients (except maybe the chocolate ganache).
1 1/4 C AP flour
1/2 t salt
1 t baking powder
1/2 C (1 stick) veg shortening (I use Earth Balance)
1/2 C creamy peanut butter, plus a few teaspoons
1 C brown sugar, lightly packed
1/2 t vanilla extract
1 flax egg* or very ripe banana
Preheat oven to 375 degrees. Sift together flour, salt and baking powder and set aside. Cream shortening, peanut butter and sugar (and banana if using). Beat in vanilla (and flax egg if using) . Mix in flour mixture, blending well. Shape mixture into 3/4-inch balls and place on parchment-lined baking sheets.
Flatten each cookie with the tines of a fork, sprinkle with coarse sugar or sea salt if desired, and bake for 6 - 8 minutes, or until lightly brown. (The banana version bakes quicker and should be checked after 6 minutes.) Let cookies set for one minute and then transfer to a cooling rack. Once cookies have cooled, finish with drizzle of ganache**.
(This is a great way to add some of those important omega-3's into your diet!)
1/3 cup of whole flax seeds 1 cup of water
In a food processor or blender, grind the flax seeds until they are a fine flax meal. Slowly add the water until the mixture becomes gooey and gelatinous (like an egg white). 3 tablespoons of flax mixture is equal to 1 egg.
Makes a total of 6 "eggs". Keeps 3-6 days, refrigerated.
1 oz (1 square) semi-sweet baking chocolate, broken
1/2 t margarine (I use Earth Balance)
1 - 2 T rice milk
On low setting, heat chocolate, margarine, vanilla and 1 T rice milk. Stir constantly adding more rice milk to reach desired consistency. (You want the chocolate thick enough to coat the spoon, but thin enough to drizzle.) Drizzle over cooled cookies and allow the chocolate to set before serving.