Yummy 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:

• 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 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!

YUMMY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F
• Lightly grease a cookie sheet.
• Combine flour, salt and baking powder in a large mixing bowl. Set aside.
• In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
• Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
• Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
• Mix until slightly moist. Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick. Drop by spoonfuls onto cookie sheet. Bake about 10 minutes.