Vegan Peanut Butter Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. 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 Combine the flax seed and water in a small bowl and set aside. Using the back of a fork, flatten in a crisscross pattern.
Optionally, sprinkle with sugar or coarse salt.
These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free.
The secret ingredient in the applesauce, which keeps them moist and flavorful.
You can cook Vegan Peanut Butter Cookies using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Vegan Peanut Butter Cookies
- You need 1 cup (200 g) of Sugar + 1/4 cup (50g) for rolling.
- You need 1/2 cup (112 g) of Vegan Butter - I used Pure soya spread.
- You need 1 cup (250 g) of Smooth Salted Peanut Butter.
- Prepare 1 Tbsp of Vanilla Extract.
- You need 1 of and 1/2 cups (190g) All Purpose Flour.
- You need 1 tsp of Baking Soda.
- It's 1 tsp of Baking Powder.
- You need 1/2 tsp of Salt.
- It's 1 Tbsp of Soy Milk (or other non-dairy milk)*.
Plus, they're cute as a button and easy to make with just a few simple ingredients. Vegan butter can vary a lot by brand. When the cookie craving comes, the easiest thing to do is making a big batch of vegan peanut butter cookies. They're easy to make, super delicious and filling.
Vegan Peanut Butter Cookies instructions
- Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in..
- In a separate bowl, add the flour, baking soda, baking powder and salt. Then add the dry ingredients to the wet ingredients and mix in (by hand, don’t use your electric mixer for this part). Test the cookie dough by trying to roll some into a ball. If it holds together perfectly then you’re good to go. If it crumbles and won’t hold together, then add in 1 Tbsp Soy Milk and test it again..
- Preheat the oven to 375°F (190°C). Roll the dough into balls, and then roll them in sugar and place evenly onto a parchment lined baking tray. Flatten with a fork..
- Bake for 15 minutes until golden on top. They will be soft when they come out of the oven but will firm up as they cool. Enjoy.
And this recipe is a lot healthier that the classical one (that involves tons of refined sugar and butter!). The perfect vegan peanut butter cookie! These cookies are sweet and salty, chewy, and unbelievably good. There are no eggs in these old fashioned peanut butter cookies. I wanted to create a simple dairy-free peanut butter cookie, and I like what I came up with.