Last night we had our end-of-yoga-teacher-training celebration. It was really fun – everyone brought some food to share. I made desserts! I made the Light Lemon Cake from The Joy of Vegan Baking (one of my favorite cookbooks) – it turned out really good. I also made a vegan Fruit Pizza which I found at about.com.  The FLAVOR was good, but it was really messy. For some reason the cream cheese (Tofutti) layer turned out kinda runny.

Finally, I ALSO made amazing Peanut Butter Chocolate Chip Cookies! I found the recipe on allrecipes.com and made a few changes. I think they would be better if they were a bit more peanut buttery, so I’m going to tweak the recipe and see if I can get it there. I also want to see if I can replace the corn syrup and some of the sugar. Anyway, here’s the recipe for what I baked yesterday. I wish I had taken pictures but I forgot!

Giant Vegan Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 cup Earth Balance, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
3 teaspoons Ener-G egg replacer + 4 tablespoons water
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free chocolate chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
3. In a separate bowl, beat the Ener-G and the 4 tablespoons of water for about 2 minutes.
4. Slowly add the Ener-G mixture into the peanut butter mixture while stirring. Then stir in the corn syrup, water, and vanilla. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
5. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.