Mini Peanut Butter Pillowskathypatalsky
These Mini Peanut Butter Pillows are cute and perky, soft and chewy. With the cozy flavor of peanut butter and a hint of vanilla in each tender bite. Perfect for packing in school lunches or as an after school snack. You can even get the kids involved for this hands-on recipe!..
My favorite type of cookie is peanut butter. In fact it’s the very first cookie I can remember learning how to make as a kid. I remember grabbing chunks of dough out of a large mixing bowl and rolling it around between my sticky palms to form a shiny caramel-colored ball. Then I’d plop the cookie into a bowl of fine white sugar and place it on some wax paper. Then the last step was to gently press each round cookie with a fork – in that classic peanut butter cookie pattern.
This was classic get-your-hands-dirty baking fun.
Peanut butter cookie dough is easy to make pliable and rollable – even for the smallest of hands. Kids will love this recipe and you can even dazzle it up by adding different ‘dunking bowls’ filled with sugar, coconut, mini chocolate chips, crushed peanuts, colored sprinkles, crushed pretzels and more.
I especially love this recipe because each cookie is meant to be mini. Bite sized. A nickle-sized pillow of peanut butter goodness. Perfect for snacking. You can serve two cookies and not feel like the sugar monster is going to take over. In fact, these cookies only contain agave syrup – no granulated sugar at all – unless you are using it to roll the cookies in.
And since these cookies are mini they only take about 8 minutes to bake!
Mini Peanut Butter Pillows
vegan, makes one baking sheet of cookies
2 cups white flour
1 tsp baking powder
3/4 tsp salt
3/4 cup agave syrup
1 cup creamy salted peanut butter – room temperature or softened (you don’t want a hard peanut butter – something soft and oily)
1/4 cup vegetable oil
2 Tbsp Ener-G Egg Replacer + 1/2 cup water (equiv. to about 3 eggs)
2-4 Tbsp water, as needed
1 tsp vanilla extract
flour as needed to roll balls
rolling toppings (optional)
1. Preheat oven to 375.
2. Mix together all the ingredients except the egg replacer and water. Once you have a firm dough, you will gently fold in the wet egg replacer. This will loosen the dough just enough to hand roll. If the dough is a tad too sticky, you can add in a few pinches of flour.
3. Roll into tiny balls. Roll in sugar, coconut or more if desired. Place on wax paper or baking sheet.
4. Press out each pillow with a fork.
5. Bake at 375 for about 8 minutes. Do not over bake. These cookies will firm up a bit and continue to cook as they cool.
For a cheery, peanut butter-y treat: Serve warm with a tall glass of chilled soy milk!