PEANUT BUTTER COOKIES

SERVES 22 3-INCH COOKIES

1 1⁄4 cups all-purpose flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1⁄2 cup peanut butter, creamy or crunchy

1⁄2 cup vegan margarine

1 cup brown sugar

2 tsp pure vanilla extract

1 tbsp water

NUTRITIONAL VALUES

Calories: 154kcal
Fat: 7.2g (1.3g S.Fat)
Carbs: 19.6g
Protein: 3.1g
Sugar: 7g
Sodium: 176mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

RECIPE NOTES

Peanut butter cookies are easily identified by their bakery-style grid design, which adds crunch. To achieve this look, gently roll the prongs of a fork across the top of each scoop of cookie dough. Repeat the motion perpendicular to your first mark.

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.