Vegan chocolate peanut butter cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. These cookies are based on my crunchy vegan peanut butter cookies recipe and if you happen to have some vegan butter, sugar, peanut butter, all purpose flour, vanilla, salt, baking soda, non dairy milk and vegan chocolate lying around, then you have all you need to throw together a batch of these cookies that will make your cookie dreams come true! In a stand-up mixer, cream together vegan butter, brown sugar, and peanut butter until light and fluffy, scraping down the sides as necessary. In a separate bowl combine flour, baking powder and soda, and salt. Storing Vegan Chocolate Peanut Butter No-Bake Cookies.
You may also use aluminum foil to keep the vegan cookies separated so that they do not stick together.
Refrigerated they can last another week.
These vegan peanut butter cookies are impossible to stop eating!
You can have Vegan chocolate peanut butter cookies using 5 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Vegan chocolate peanut butter cookies
- It's 150 grams of dairy free spread (softened).
- Prepare 70 grams of peanut butter.
- Prepare 220 grams of caster sugar.
- Prepare 320 grams of self raising flour.
- It's 100 grams of dark chocolate.
It's been over six years since I first shared the recipe for these peanut butter cookies on the blog, and yet it is still one of the most popular recipes I've ever posted, with readers writing in pretty much on a daily basis to say how much they love these cookies. These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. Indeed, they were "real good", that's no lie. Using the back of a fork, flatten in a crisscross pattern.
Vegan chocolate peanut butter cookies step by step
- Preheat oven to 220 (electric) or 200 (fan) degrees Celsius.
- Beat together butter and sugar until smooth and well combined.
- Sift in flour and gently mix until well combined (the mixture should be crumbly but hold together when compressed).
- Chop chocolate into small pieces.
- Add to cookie batter and mix.
- Lightly grease a baking tray.
- Form small, evenly sized balls with cookie batter.
- Bake for 10-12 minutes or until golden brown.
- Transfer to wire rack to cool for 5 minutes before serving.
Optionally, sprinkle with sugar or coarse salt. Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin For an allergy-friendly version or simply to change up the flavor, feel free to substitute the peanut butter with sunflower butter, almond butter, nut-free soybutter, or even cashew butter. Of course, the filling could be omitted completely if you're craving a plain chocolate cookie instead.