Congratulations to David H. for winning our 1st ever neat-est Cookie Contest!
Check out the winning recipe below:
PB&J (Peanut Butter & Jelly) Cookies
Ingredients (in order of use):
1/2 cup vegan butter substitute
1/2 cup white sugar
1/3 cup packed light brown sugar
Neat Egg substitute for 1 large egg
1 tsp vanilla extract
3/4 cup all-natural peanut butter (smooth or crunchy, your choice)
1 2/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg or ground cinnamon (your choice) Extra sugar for rolling with a sprinkle of nutmeg or cinnamon Jelly or preserves of your choice (I used lingonberry preserves in my recipe)
1. Combine the vegan butter substitute and the sugars in a large mixing bowl and beat with a mixer or by hand until they’re well combined and a little fluffy.
2. Prepare the Neat Egg in a small bowl using warm water. Mix well and add to vegan butter/ sugar mixture.
3. Add vanilla extract and mix.
4. Add the peanut butter and mix well.
5. In a separate bowl, combine the flour, baking soda, salt, and nutmeg or cinnamon.
6. Add the dry ingredients to the wet ingredients and mix until they are fully combined, but not overmixed.
7. Cover the mixing bowl with plastic wrap and refrigerate for 30-45 minutes while the oven heats to 350F.
8. In a small bowl on the side, combine a little of each of the sugars and a sprinkle (or two) of the nutmeg or cinnamon.
9. Using a teaspoon as a guide, scoop out a small amount of batter to make about a 1″ diameter cookie ball.
10. After eating the first cookie ball (Quality Control sample #1), start over and then press the ball into your palm. Roll the flattened ball in the sugar and spice mixture and place on the parchment-lined baking sheet.
11. Push a small indentation in the top of the cookie and gently place a small amount of jelly/preserves on top.
12. Space the cookies about 1.5-2.0″ apart.
13. Bake for 12-15 minutes until they’re golden brown.
14. Transfer onto a cooling rack and carefully taste 1 piping hot cookie (Quality Control sample #2) 15. As the cookies cool, the jelly will harden slightly.
16. Enjoy these cookies right out of the oven or cold from the fridge!
Recipe makes about 20-24 cookies.
Thanks to all who participated!