Peanut Butter Chocolate Chip Cookies

For Christmas, my best bud Jennifer, gave me "Soy, Not Oi!" It's a pretty humorous read but also has some great recipes. This is the first one I have actually made from the book.

Mmmmmm Cookies...




This recipe made 76 cookies (It could have been more, but I "sampled" the dough as I was making them.



The recipe:
J@ck's Highly Requested Peanut Butter Chocolate Chip Cookies

2 cups peanut butter (creamy or crunchy)
1/2 cup vegan margarine, softened (I use Earth Balance)
1 cup sugar (I use evaporated cane juice)
1 cup brown sugar
1 tsp vanilla
2 tsp arrowroot powder
2 tsp water
3 cups flour (I use whole wheat pastry flour)
1 1/2 tsp baking soda
1 cup soy milk (or rice milk, or almond milk...)
1 12oz package vegan chocolate chips

Preheat oven to 350. Mix everything in a bowl, except the soy milk and chocolate chips. Add in the soymilk, a bit at a time until the consistency is not too wet, but not too dry, and in the chips. Drop spoonfuls on cookie sheet (I use silicone sheets, so you might want to spray your sheets with non-stick spray) and bake for 8-12 minutes (mine took 12) Let cool. Enjoy.