Vegan Peanut Butter Cookies Food

VEGAN PEANUT BUTTER COOKIES

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.

VEGAN PEANUT BUTTER COOKIES

Steps:

• mix all the ingredients together in a large bowl to make a dough
• shape the mixture into 18 balls and space them out onto a baking tray
• bake for about 15 minutes at 180 C until light brown.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place racks in the top half of the oven. Line 2 baking sheets with parchment paper.
• Combine spelt flour, baking soda, and salt in a medium mixing bowl.
• Combine peanut butter, maple syrup, olive oil, and vanilla extract in a separate, larger bowl; stir well. Pour in the flour mixture and stir until barely combined and still a little dry. Let sit for 5 minutes.
• Give dough another good stir. Drop by tablespoonfuls onto the prepared baking sheets. Press each cookie down gently.
• Bake in the preheated oven until edges appear set, 10 to 11 minutes. Avoid overbaking or cookies may become dry. Let cool on the baking sheets for a few minutes before transferring to cooling racks.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Beat the margarine, sugar and vanilla using an electric whisk for 1 min until pale and smooth, then mix in the peanut butter and flour until fully incorporated. Bring together into a smooth dough with your hands.
• Roll out the dough between two sheets of baking parchment until it's about 1cm thick. If the dough is very soft (this will depend on the margarine used), chill for 45 mins until firmed slightly. Heat the oven to 160C/140C fan/gas 3 and line one large or two medium baking trays with baking parchment.
• Cut circles out of the dough using an 8cm cookie cutter, placing the rounds on the lined baking trays. Press a few peanut halves, cut side-up, firmly into the tops of the biscuits. Bake for 12-15 mins until turning lightly golden around the edges. Leave to cool on the trays for 5 mins, then lift onto a wire rack to cool completely.

VEGAN PEANUT BUTTER COOKIES!

Steps:

• Heat Oven to 375.
• Put all ingredients into a medium size bowl in order of ingredients listed.
• Mix all ingredients together until well mixed.
• Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet.
• Flatten in crisscross pattern with fork.
• Bake 9-10 Minutes or until light brown.
• Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes.
• ENJOY!

VEGAN PEANUT BUTTER COOKIES

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.

VEGAN PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
• In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
• Fold in half the flour mixture to moisten, then fold in the remaining half.
• Fold in chopped peanuts or chocolate chips and pb chips.
• Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
• Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
• Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
• Enjoy! :).