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- 1/2 cup light, natural oil (sunflower is best)
- 3/4 cup natural nut butter of your choice
- 3/4 cup unrefined, brown sugar
- Equivalent of 1 egg in egg replacer
- 1 tsp alum-free baking powder
- 1 tsp vanilla extract
- 2 1/2 cups whole Wheat or unbleached white flour
- 1/4 tsp sea salt
In a large mixing bowl, cream together the light oil, Peanut butter and Sugar until smooth. Add the egg replacer and vanilla extract, and beat well. Sift together the baking powder, flour and salt. Add it in 3 parts to the Peanut butter mixture, stirring with wooden spoon after each addition until well-mixed and all the flour is added. Roll the dough in the palms of your hands to create slightly-smaller-than-golf-ball-sized balls. (If dough is too sticky, add more flour to the bowl and mix well until it is the correct consistency). Place these on an ungreased baking sheet about 3" apart from one another. Press the cookies down with a fork, making a cris-cross pattern on the top, only enough to spread them an inch or so out. You want them to remain thick so that you'll have a moist inside to them. Bake in a 375 F oven for 8–10 minutes