you will need:
1/3 cup earth balance
1 cup dry sweetener
1 1/2 tsp tapioca starch, arrowroot, or ener-g egg replacer
3 tbsp water or other, more interesting, liquid (coffee? orange juice? why not?)
1 cup peanut butter
1/2 tsp baking soda
1 tsp vanilla
1 1/4 cup whole wheat flour
so. preheat the oven to 350 degrees.
let the earth balance soften in a bowl for a little bit, or melt it.
mix in the sugar until it looks like wet sand.
whisk together the tapioca starch and water.
add the tapioca-water mixture to what you have already, then mix in everything else but the flour.
sift the flour and mix it in.
roll them into balls and then flatten them with a fork on the baking sheet.
bake for 10-12 minutes.
earth balance: yeah, i know. you could use coconut oil, or a mixture of coconut oil and a liquid oil. but if you use just a liquid oil, the cookies will be too greasy.
softening the fat: i use a stainless steel bowl and melt it over the flame on a gas stove.
dry sweetener: the less refined it is, the harder it is to cook with. i really like sucanat, but i usually grind it in my coffee grinder or melt it in the fat, because it often doesn't completely dissolve if i do not.
peanut butter: if there are ingredients in it other than peanuts and salt, then i don't recommend it and don't know how it will affect the recipe. probably it will water down the peanut flavor and get a little too gooey.
salt: i didn't add any salt, because the fat is already salted, and i buy salted peanut butter. if you're making your own peanut butter (yum!) or otherwise using unsalted fat and peanut butter, add 1/2 tsp salt.
flour: many people would rather use white flour, but i think the whole wheat tastes good and softens the blow of the sugar rush. but go ahead, use white flour. i don't care.
jam dots: jam dots are fucking delicious. you can make a thumbprint in the middle of each cookie and put on tsp of jam in the impression.
hope they work out for you. if you have any problems that you can blame on the recipe, let me know, and i'll alter it.