Peanut Butter Cookies

I woke up at 5:30 this morning to make peanut butter cookies and an eggnog cheesecake.  I really should not be baking before noon and most definitely not before I finish a cup of coffee.  I was making a double batch of peanut butter crisscross cookies from Vegan Cookies Invade your Cookie Jar for Christmas gifts.  It is one of my favorite recipes from the book.  However, I missed a section of the recipe and didn’t add the sugar, molasses  & vanilla.  Even as I was adding the flour, I was thinking to myself “it doesn’t seem right to add the flour before the sugar.”  Eventually all the ingredients made their way into the mixing bowl, but the texture was a little off.  If I was giving these as gifts, I would need to make another batch.

Meanwhile, I made the eggnog cheesecake from Fat Free Vegan Kitchen.   It’s not quite as good as the pumpkin chocolate swirl cheesecake from Thanksgiving, but it’s still really tasty.  I think vegan cheesecake is better than regular cheesecake and yet the whole time I’m eating vegan cheesecake,  I think about how it tastes just like the real thing.   I can’t figure that out.  Maybe its a combination of the fat and guilt that makes eating real cheesecake not as enjoyable.   I brought the cheesecake into work for dessert after our office lunch and it was a big success.  I’ll take a picture this weekend.

UPDATE:  Unfortunately, it appears that one ingredient is separating itself from the cake, so I guess it’s a dessert you need to eat in one day.  No one wants to see pictures of an oozing cheesecake.

The second batch of cookies came out a little better.  My mom always made these for Christmas and she added a chocolate kiss in the center.  I saw a vegan version with chocolate ganache, but I didn’t think that would package well.  Instead, I added chocolate chips to half of them.

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