Vegan Peanut Butter Cookies – Simple Vegan Blog

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Vegan peanut butter cookies, soft, chewy, and perfectly sweet. They are super easy to make and require just 30 minutes and only 10 ingredients.

Photo of a pile of vegan peanut butter cookies

These peanut butter cookies are SO good you’re not going to believe it! They really are super cozy, chewy, and satisfying, and they also smell delicious. It is the perfect comforting treat!

This version is healthier than the original one, as it does not contain any kind of dairy because it’s 100% plant-based. They work as the perfect snack to offer when you have guests at home – everyone will love them!

I usually serve these cookies with a glass of plant milk, but they are also perfect to eat on the go. Besides, they keep very well and are also freezable, so feel free to make a big batch if you want to.

Vegan peanut butter cookies, soft, sweet, chewy, and delicious! To make them you only need 10 easy-to-find ingredients and just 30 minutes of your time. Hope you enjoy!

Vegan peanut butter cookies recipe – Short video

How to make vegan peanut butter cookies – Step by step

Photo of the first steps of how to make vegan peanut butter cookies
  • Preheat the oven to 350ºF or 180ºC.
  • In a large bowl, add the vegan butter, peanut butter, sugar, and vanilla extract (photo 1) and mix until creamy (photo 2).
  • Combine the dry ingredients in a medium mixing bowl (photo 3).
  • Incorporate the dry ingredients into the wet mixture (photo 4), and stir until well combined (photo 5).
  • To make the cookies I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet (photo 6)
Photo of the last steps of how to make vegan peanut butter cookies
  • Roll the dough into balls (photo 7), and then roll the balls in sugar (photo 8) and place them evenly onto the baking sheet, about 2 inches apart (about 5 cm) (photo 9)
  • Using the back of a fork, flatten in a crisscross pattern (photo 10).
  • Bake for 10 to 15 minutes or until the cookies are very lightly golden brown.
  • Remove from the oven and transfer the cookies to a cooling rack to cool.
  • Serve them warm.

Pro tips

  • Use almond butter or any nut butter instead of peanut butter.
  • Feel free to use any kind of sugar, although I’ve never tried this recipe with liquid sweetener.
  • Rolling the dough into the sugar is optional, but I personally believe the cookies taste better this way.
  • You can use any other kind of flour, but you may need to add more or less of it.
Photo of a vegan peanut butter cookie being soaked in a glass of plant milk

Are these peanut butter cookies gluten-free?

Originally, they are not gluten-free. However, if you’re gluten-free, I’d use oat flour and buckwheat or rice flour (half and half). Add more or less quantity if needed.

How long will these vegan peanut butter cookies keep?

If you store them properly they will keep in good condition for quite a long time. To do it, just transfer them to an airtight container at room temperature for about 1 week, or keep them in the freezer for up to 3 months.

Can I serve these vegan peanut butter cookies with applesauce?

Of course! You can serve them with your favorite ingredients. You can either eat them on the go or serve them with applesauce or a glass of almond milk, oat milk, or cashew milk.

Looking for more vegan snack recipes?

Photo of some vegan peanut butter cookies

Did you make this vegan peanut butter cookies recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a vegan peanut butter cookie

Vegan Peanut Butter Cookies



  • Author:

    Iosune


  • Prep:

    15 mins


  • Cook:

    15 mins


  • Total:

    30 mins

  • 20 cookies 1x

  • Breakfast, Dessert, Snack

  • American

  • Vegan


Servings 20 cookies 1x


Scale


Tap or hover over number to scale servings

Vegan peanut butter cookies, soft, chewy, and perfectly sweet. They are super easy to make and require just 30 minutes and only 10 ingredients.

Ingredients

  • ½ cup vegan butter (115 g), softened
  • ½ cup peanut butter (130 g), smooth or crunchy
  • 1 cup white granulated sugar (200 g)
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 flax egg
  • 1 and ½ cups all-purpose flour (190 g)
  • ¼ cup white granulated sugar (50 g), for rolling (optional)

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. In a large bowl, add the vegan butter, peanut butter, sugar, and vanilla extract and mix until creamy. You can use a hand mixer, stand mixer, or just a wooden spoon.
  3. Combine the dry ingredients in a medium mixing bowl (baking powder, baking soda, salt, and flour).
  4. Incorporate the dry ingredients into the wet mixture and stir until well combined. The dough will be tough to stir, so using your hands to mix it together will be easier.
  5. Now it’s time to make your cookies! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet
  6. Roll the dough into balls, then roll the balls in sugar and place them evenly onto the baking sheet, about 2 inches apart (about 5 cm)
  7. Using the back of a fork, flatten in a crisscross pattern.
  8. Bake for 10 to 15 minutes or until the cookies are very lightly golden brown (I baked my cookies for 12 minutes). They will be soft when they come out of the oven but will firm up as they cool.
  9. Remove from the oven and transfer the cookies to a cooling rack to cool.
  10. Serve warm with applesauce or a glass of almond milk, oat milk, or cashew milk. 
  11. Store them in an airtight container for about 1 week or in the freezer for up to 3 months.

Notes

  • Use almond butter or any nut butter instead of peanut butter.
  • Feel free to use any kind of sugar, although I’ve never tried this recipe with liquid sweetener.
  • Rolling the dough into the sugar is optional, but I personally believe the cookies taste better this way.
  • You can use any other kind of flour, but you may need to add more or less of it.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 164
  • Sugar: 13.2 g
  • Sodium: 174 mg
  • Fat: 8 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 21.3 g
  • Fiber: 0.8 g
  • Protein: 2.7 g

Curved “made this” textMADETHISRecipe?



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