Wednesday, June 4, 2008

Vegan Peanut Butter Cookies

My roommate is on a low-iodine diet for the next few weeks. It turns out that "low iodine" means, among other things, vegan: egg yolks and all dairy are out. But so are soy (all soy products are out except soy oil and lecithin), most beans, all sea foods (including sea salt), potato skins, and rhubarb.

Since she isn't feeling well, and most desserts are out, cookies seem in order.

Preheat oven 350°. In order, combine in the standing mixer with paddle on low:
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted peanut butter
  • 1 cup sugar
  • A splash of vanilla
  • 1/2 tsp non-iodized salt
  • 1/4 tsp baking powder
  • 1 cup flour
Roll out by tablespoons, and bake on an ungreased cookie sheet 15 minutes. Let cool before removing from pan: cookies will fall apart easily.

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