VEGAN PEANUT BUTTER COOKIES
Rich and chewy Vegan Peanut Butter Cookies made with simple ingredients! Easy one-bowl recipe that comes together quickly. They're the best healthy cookies!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the flaxseed meal and water. Let sit 10 minutes (this creates a flax "egg"). In a separate, medium bowl, whisk the brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon until smoothly combined.
- Add the peanut butter, vanilla, and flax egg. Whisk again until the dough is smooth and the peanut butter has completely blended into the batter. As the batter thickens, switch to a rubber spatula or spoon as needed. Place the dough in the refrigerator to chill for 30 minutes.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Shape and roll the cookies: Place the sugar in a shallow bowl (a pie plate works well). Remove the dough from the refrigerator. Scoop the cookies by heaping 1 tablespoons of dough and roll into balls that are about 1 1/2 inches in diameter. Roll in the sugar, then place on the baking sheet, leaving 1 to 2 inches of space around each one. With the tines of a fork, make a crisscross indent on each, leaving the cookies fairly thick. (Return the remaining dough to the refrigerator between batches.)
- Bake until the cookies are barely golden at the edges but still just a little underdone in the center, about 8 minutes. Let the cookies rest on the baking sheet for 2 minutes, then gently transfer to a wire cooling rack to finish cooling. Repeat with the remaining dough.
Nutrition Facts : ServingSize 1 (of 18), Calories 119 kcal, Carbohydrate 16 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Fiber 1 g, Sugar 13 g
VEGAN PEANUT BUTTER COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
VEGAN PEANUT BUTTER COOKIES
Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!
Provided by Julie | The Simple Veganista
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
- In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Place in the oven and bake for 10 - 13 minutes (13 minutes will yield a crispier cookie that's tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
- Makes 20 - 24 cookies.
- Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 - 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
- Let cookies cool completely, store in freezer safe container for up to 2 months.
Nutrition Facts : ServingSize 1 cookie, Calories 125 calories, Sugar 10 g, Sodium 59.5 mg, Fat 6.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 1.2 g, Protein 3.3 g, Cholesterol 0 mg
IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Angel Villanueva
Categories Drop Cookies
Time 23m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
- Beat at medium speed of electric mixer until well-blended.
- Combine flour, salt and baking soda.
- Add to creamed mixture at low speed.
- Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
- Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing to cooling rack.
IRRESISTABLE VEGAN PEANUT BUTTER COOKIES
These are the best Peanut Butter cookies ever!! my family didn't even know they were vegan till after i told them. they are soft, and chewy! they are just to die for! i make these all the time, they are my favorite cookie. :)
Provided by VeganCookie
Categories Drop Cookies
Time 30m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 9
Steps:
- Pre Heat oven to 375 degrees F.
- Combine the first 5 ingredients. mix until well combined.
- Add the "egg". mix again.
- Combine the flour, baking soda, and salt in a separate bowl.
- Mix the flour into the peanut butter mixture, mix until well combined.
- Drop cookies with spoon onto un-greased cookie sheet, and make a criss-cross pattern on the back of each cookies with a fork. then bake for about 8 minutes,or until very slightly brown on the edges.
- Remove from oven and allow to cool.
- Enjoy! : ).
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