Soy, Not Oi!
This is a great little vegan zine that I’ve been neglecting. Here’s a link to Food Fight, which is where I bought mine awhile back.
I’ve made these cookies so many times, not only because they’re tasty, but because they’re the peanut-butter-iest cookies possible. While the PB Gigantoids from VWAV are good, and I make them all the time at work, there’s just more sugar in them than peanut butter, which doesn’t cut it when I have a craving. Since the Soy, Not Oi! ones are so chock full of peanut butter goodness, I bake mine for longer than the recipe says, otherwise they crumble to bits.
J@ck’s Highly Requested Peanut Butter Chocolate Chip Cookies
- 2 cups peanut butter
- 1/2 cup vegan margarine
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 teaspoons arrowroot
- 2 teaspoons water
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- splash soy (never even if you are desperate oi) milk
- 1 package chocolate chips (12 oz.)
Mix everything in a bowl except chips & soy (never evil oi) milk. Splash soy milk until the texture is somewhere between wet and dry. Add chips. Bake at 350*F for 8-10 minutes. This can be smelled from miles away, in fact last time I made these Walt Glazer and Martin Sprouse called simultaneously demanding their share!
**That’s the recipe as it’s written. When I make them, I use natural peanut butter (I never buy the hydrog. crap), only brown sugar (because I love the flavor), & white whole wheat flour (because it’s healthier). I’ve made these at work when we didn’t have arrowroot & everything worked out fine, so I know for a fact that it can be omitted. When I made these yesterday, I made 1/4 batch & got 18 cookies out of it, so a full batch makes a shitload.
P.S. Thanks to Sage for the fabric!