My grandma was never satisfied to serve just ONE dessert. She would always have at least two cakes-Texas Sheet Cake and Black Walnut were her favorites, fruit salad-complete with sour grapefruit and loads of maraschino cherries, ice-cream-never peach, an entire traditional buffet stacked with shiny glass jars loaded with all sorts of candies, and usually Peanut-butter Chip Chocolate Cookies. So naturally, I had to convert this recipe!
Finding vegan peanut-butter chips has been somewhat of a challenge. I found mine in a tiny Mennonite grocery located in south central Pennsylvania. As I am located just north of Atlanta, I have found it necessary to import them. This summer's import resulted in disaster. My mother (aka "importer") seemingly forgot that peanut-butter chips melt in 100+ degree weather and sheepishly handed my a peanut log that closely resembled something one might find in the Mennonite's farmyard (as opposed to their grocery). Digging through my baking supplies in search of a bag of flour, I found one last hidden store of peanut-butter chips (necessary because I eat them by the pound) and here is my revised version of grandma's Peanut-butter Chip Chocolate Cookies.
1 cup Butter-flavored Crisco or non-dairy margarine
1 1/2 cup sugar
1/2 Nasoya silken tofu
2 teaspoons vanilla
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut-butter chips
Cream the first four ingredients. Mix in the baking soda and salt. Add cocoa and finally, flour. Stir in peanut-butter chips. Bake at 350 for 8-10 mins. Cool on cookie sheet for 1 minute before removing.
No comments:
Post a Comment