My favorite thing about the holidays is even more sweet treats than usual. So I’ve decided to bake twelve kinds of holiday cookies between now and the end of the year. I love baking, and it’s easy to find a recipe for a vegan version of your favorite holiday cookies. If not, I can probably veganize it. (Hit me up if you have one you want to make.)
Day 1, Dec. 11: Peanut Butter Thumbprint Cookies
I hadn’t planned to make these first, but I can’t resist fulfilling the wishes of my favorite guy, so I made them first. I’m a flavor-over-presentation baker, but these are both pretty and delicious. As a starting point, I used Purely Kaylie’s Plant-Based Recipes’ Vegan Peanut Butter Blossoms recipe.
I made a few adjustments:
- I don’t fuck around with making flax eggs when Bob’s Red Mill has already made the most perfect and easy Egg Replacer. So out with the flax egg and in with one serving of this.
- I did not use a hand mixer to cream the Earth Balance (butter) and sugars together–I have always done it by hand with a wooden spoon, no problem.
- A bit more brown sugar, closer to 3/4 cup rather than 1/2 cup. (I have a serious sweet tooth.)
I expected they’d be tasty–and they were perfect–but I did not expect for them to be so pretty, too.
Tip: If you haven’t the time or inclination to make your own chocolate kisses (also easy), just stick some Enjoy Life Mega Chocolate Chunks or half of a Lily’s peanut butter cup (they come in both dark and “milk” chocolate) on top.
Difficulty Level: Easy-ish
Time in the kitchen: About 45 minutes
Omnivore rating: “Yum.”