1/4 cup vegan butter
1/4 cup vegetable shortening
1 cup cane sugar
1 cup smooth peanut butter
4 tbsp maple syrup
2 tbsp apple sauce
1 tbsp molasses
1 1/2 cup flour
3/4 tsp baking soda
3/4 tsp salt
1-2 tbsp almond milk
With an electric mixer cream butter and shortening together, add sugar. Blend until light and fluffy.
Add peanut butter, syrup, apple sauce, molasses, mix together.
Add flour, baking soda and salt, mix together, add milk towards the end, just to bind it.
On a baking sheet, roll dough into balls (a little smaller then a golf ball) and press down with a floured fork. Bake at 375 for 8-9 minutes.
(even if they don't look done, pull them out and let them cool, for a soft chewy cookie)
