This recipe for adorable vegan holiday cookies was shared with Cockroach zine by Christina Morden. Thanks Christina!
Want holiday baking but not much of a baker? Check out the vegan bake sale Dec. 7 at Boon Burger in the Exchange District in Winnipeg.
- 1 cup peanut butter
- 1/3 cup vegan margarine, – (do NOT use Smart Balance*)
- 1 cup lightly packed brown sugar
- 1 tablespoon vinegar
- 3 tablespoons water
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- Pretzels (broken in half length wise)
- Candy/bits of chocolate for eyes/nose
Preheat oven to 375F.
In a medium bowl, cream sugar, peanut butter, and vegan margarine together just until mixed. Add vinegar, water, vanilla, salt, and baking powder. Mix in flour until well blended. You may need a Tbsp. extra flour, the dough should be “play-dough” consistency, not dry!
Roll dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheet. Using a spatula gently press and flatten.
Bake for 9 to 11 minutes depending on elevation and oven – or until just barely browning on the edges and firm, but not hard and crispy.
Remove from oven. While cookies are still soft, decorate with pretzels and candy
Cool on cookie sheet several minutes until firm enough to remove with spatula. Cool on wire rack.