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Vegan peanut butter cookies for your sweetheart on Meatless Monday

No one's saying you

have

to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Nothings says "I love you" like home-baked goods, so if you're looking for something fairly idiot-proof which with to impress your Valentine, these cookies (recipe-tested for Denver altitude) are a good bet.

You will need:

2 cups all-purpose flour 3/4 teaspoons baking soda 1/2 teaspoon salt Egg replacer and water (equivalent of one egg -- one tablespoon egg replacer to three tablespoons water for Bob's Red Mill) 1 1/4 cups firmly packed brown sugar 3/4 cup peanut butter 1/2 cup non-hydrogenated, non-dairy butter (Earth Balance is best) 3 tablespoons non-dairy milk 1 tablespoon vanilla extract

Preheat the oven to 375 degrees F.

1. Whisk together the egg replacer and water until the mixture is smooth and creamy. 2. Mix the flour, baking soda and salt in a small bowl. 3. Place the brown sugar, peanut butter, butter, milk and vanilla in a large bowl. Use an electric mixer to thoroughly blend the ingredients. Add the egg replacer and mix in completely. 4. Add the flour mixture a little at a time, mixing until just blended. 5. Line two cookie sheets with parchment paper. Use a tablespoon to scoop two-inch cookie balls onto the sheet. 6. Criss-cross the tops of the cookies with a fork. Bake for 12 minutes, then remove; let cool on the sheet for five minutes before placing on wire cookie racks to cool completely.

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