GF/VEGAN Peanut Sugar Cookies
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Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 63.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 33.7 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
View full nutritional breakdown of GF/VEGAN Peanut Sugar Cookies calories by ingredient
Submitted by: MILLERSIMPSON
Introduction
I adapted my GF Peanut Butter Cookies to be competely Vegan! Just replace the Egg with 1/4 cup of firm Tofu or 1 tablespoon of flax seeds soaked in 2 TBSP of water until gelatinous. I sprinkled them with colored sugar to make them more festive. Caution: they will come out of the oven very soft - be sure to let them cool before moving or bake them on parchment paper and carefully slide from the baking sheet to the cooling rack on the paper. I adapted my GF Peanut Butter Cookies to be competely Vegan! Just replace the Egg with 1/4 cup of firm Tofu or 1 tablespoon of flax seeds soaked in 2 TBSP of water until gelatinous. I sprinkled them with colored sugar to make them more festive. Caution: they will come out of the oven very soft - be sure to let them cool before moving or bake them on parchment paper and carefully slide from the baking sheet to the cooling rack on the paper.Number of Servings: 36
Ingredients
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Ingredients:
Granulated Sugar, .75 cup ()
Peanut Butter, smooth style, 1 cup ()
Tofu, firm, .25 cup
*Baby Food, Cereal, Gerber, Rice, 0.5 cup
Directions
Preheat oven to 375. Roll into 1 inch balls and flatten or criss cross with a fork. Bake on parchment paper for 6-8 minutes until starting to get a little golden on the edges.
Caution: they will come out of the oven very soft - be sure to let them cool before moving or bake them on parchment paper and carefully slide from the baking sheet to the cooling rack on the paper.
Number of Servings: 36
Recipe submitted by SparkPeople user MILLERSIMPSON.
Caution: they will come out of the oven very soft - be sure to let them cool before moving or bake them on parchment paper and carefully slide from the baking sheet to the cooling rack on the paper.
Number of Servings: 36
Recipe submitted by SparkPeople user MILLERSIMPSON.