Peanut Butter Cookies
3 tablespoons Ener-G Egg Replacer + 4 tablespoons water
2 1/4 cups unbleached whole wheat flour
1 1/4 cup natural crunchy peanut butter
2/3 cup maple syrup
1/2 cup Sucanat
1/2 cup margarine
1/2 tablespoon baking powder
1. Preheat oven to 350 degrees F. Mix egg replacer and water. In large bowl, combine all ingredients, and mix.
2. Roll tablespoons of dough into balls, and place 2" apart on cookie sheet. Flatten balls with flour dipped fork, in criss-cross pattern.
3. Bake 15 minutes or until lightly browned.