Maple Peanut Butter Cookies spell bliss. They are a beautiful mellow color with plenty of taste. If you divide the dough you could put some walnuts in part of the batch. Something for everyone is what I always say. The maple is agave maple syrup and just perfect. Looking like a very traditional cookie but made quite differently and equaling one of the best cookies you have ever had.
1 cup creamy peanut butter (you can use crunchy)
2 cups whole wheat pastry flour
1 cup agave maple syrup
1 egg replacer mixed according to directions on your box
1-1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped walnuts to mix with one third of the batter (optional)
Preheat the oven to 350°
Put a silpat pad (silicone pad) on a cookie sheet or parchment paper.
Mix the egg replacer and water together and set aside.
In a large bowl add the flour, baking soda and salt. Mix together.
Mix the peanut butter and syrup until well blended.
Stir in the eggreplacer mixture and vanilla.
Stir the peanut butter mixture into the flour mixture. Blend well.
Drop heaping teaspoons full of the dough onto a prepared cookie sheet.
After the sheet is full go back and roll each cookie into a ball.
Flatten each ball slightly with the back of a fork to give the traditional peanut butter cookie design.
You will need to dip the fork in water every once in a while to keep it from sticking.
Bake 10 to 12 minutes at 350°.
They will be darker on the bottom than they will be on the top.
On your last 1/3 of the dough you could mix in the walnuts before rolling if you wanted some with nuts.
Ready to eat.
They keep a couple of weeks in the refrigerator or you could freeze them in a rigid sided container for a long period.
See http://veganinthefreezer.com/preparing-food-for-the-freezer for exact directions for freezing.
An interesting article on Agave Nectar vs. Liquid Sugars.
And then there is more – The Lowdown on Agave Nectar