Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies (Makes 8 cookies):

1/2 cup plus 1 tablespoons flour (70 grams) – lightly spooned, evenly swept

1/2 teaspoon baking soda (2.5 ml)

1/8 teaspoon salt (.6 ml)

1/4 cup lightly packed brown sugar (48 grams)

2 tablespoons vegetable oil (30 ml)

1 tablespoon light corn/glucose syrup or honey (15 ml)

1/4 teaspoon vanilla extract (1.25 ml)

1 tablespoons unsweetened apple sauce (15 ml)

1/4 cup natural style peanut butter (64 grams)Sparkly sugar or turbinado sugar for garnish (optional)

Preheat oven to 325 degrees F or 165 degrees C.
In a mixing bowl, stir together flour, baking soda and salt.
In a second bowl, mix brown sugar, vegetable oil, corn syrup (or honey), vanilla, apple sauce and natural peanut butter. Stir until smooth.
Add flour mixture to brown sugar mixture and stir until mixed. Form dough into 8 equal pieces and shape pieces into balls. Press down slightly to make neat mounds. Place the 8 mounds about 2 1/2 inches apart on an ungreased cookie sheet and sprinkle tops with sparkly sugar or use a fork and press a criss-cross pattern on top of each cookie. These don’t spread much, so if you don’t press the criss-cross, make sure you shape the cookies neatly.
Bake for 15 minutes. Let cool for 3 minute on sheet, then transfer to wire rack to cool.
Makes 8 cookies