Ingredients

• ½ cup margarine
• 1 cup dry sweetener
• 1½ tsp vanilla extract
• 1 “egg” (I’m using Ener-G)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup rolled oats
• ¼ cup cocoa
• ½ cup flour

Method

1. Like with all cookie recipes, mix the wet, sift together the dry, combine.
2. Bake in a muffin tray at 350°F for 10 minutes.
3. Let them cool down before putting them in the freezer for at least an hour.
4. Fill with anything: jam, ice cream, peanut butter, etc.

Dry ingredients

• 2¼ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground cinnamon

Wet ingredients

• ½ cup vegetable shortening
• ½ cup chunky peanut butter
• ¼ cup brown rice syrup
• 1¼ cups sugar
• ½ cup soy milk
• 1 tsp vanilla extract
• ½ tsp almond extract

Additional ingredients

• 5 oz. candied ginger, diced finely
• ⅓ cup sesame seeds

Method

1. Sift together the dry ingredients in one bowl.
2. Beat the wet ingredients in another until smooth.
3. Add the dry to the wet.
4. Mix in the candied ginger.
5. Roll small balls of batter first in the sesame seeds, then in some extra sugar before placing on a cookie sheet.
6. Bake at 350°F for 13 minutes.

I find that most cookie recipes follow the exact same set of instructions and this one is no different. I suppose that’s why cookies are so common; They’re incredibly easy to make. Well, that and they’re delicious.

Recipe

• ½ cup margarine
• ½ cup peanut butter
• 1 cup sugar
• 1 “egg” (maybe half a banana, but I haven’t tried yet)
• 3 tbsp water
• 2 cups flour
• ¾ tsp baking soda
• ¼ tsp salt

1. Mix the wet ingredients together.
2. Mix the dry ingredients in.
3. Scoop out little discs onto a cookie sheet.
4. Bake at 350°F for about 9 minutes.
5. Let cool (and perhaps sprinkle with cinnamon).