Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.

Name: Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 20 serving
Ingredients: 3/4 cup smooth peanut butter (heaped); 1/2 cup coconut sugar; 2 to 3 tbsp powdered sugar; 2 tsp vanilla extract; 1 tbsp oil; 1/4 cup non dairy milk; 1 cup + 2 Tbsp Spelt flour; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/8 tsp salt; 3 Tbsp Chopped Pecans; 2 tbsp vegan mini chocolate chips

User Reviews

4.4

24 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
20
Calories
125 kcal
Course
Baked Goods
Cuisine
American

Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.

Danielle Hudson

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Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.

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Ingredients

Servings

Wet:

3/4 cup smooth peanut butter (heaped) or almond butter
1/2 cup coconut sugar or other sugar of choice
2 to 3 tbsp powdered sugar use 1 tbsp less if the nut butter is sweetened
2 tsp vanilla extract
1 tbsp oil or use more peanut/almond butter + 2 tsp non dairy milk
1/4 cup non dairy milk warm-hot ( I use almond milk)

Dry:

1 cup + 2 Tbsp Spelt flour Or use whole wheat pastry flour or ap flour
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt

Addins:

3 Tbsp Chopped Pecans chopped small
2 tbsp vegan mini chocolate chips or dried cranberries or omit

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Instructions

In a bowl, add the nut butter, sugar, vanilla and oil and room temperature or warmed non dairy milk. Mix until well combined, creamy and smooth and no sugar can be seen. The heated dairy milk helps mix in the nut butter faster.
In another bowl, whisk all the dry ingredients. Add spices of choice for variation.
Add the 3/4 cup of the flour mix to the wet.and mix to make a soft dough. If the dough is too sticky, add a tbsp flour at a time and mix in. * If the dough is too crumbly, add a splash of non dairy milk or aquafaba and mix and continue to do it till it is one soft mass. Fold in the chopped pecans and chocolate chips
Chill the dough for 10 to 15 minutes. *You can chill the dough for upto 2 days to make ahead.
Preheat the oven to 350 degrees F/180ºc.
Take 1.5 to 2 tbsp of the dough to make a ball. Place on parchment lined baking sheet.
Press each of the balls with a fork to flatten slightly and make a criss cross pattern.
Bake for 10 to 11 minutes (a minute longer for large cookies). The tops will be soft but will set as the cookies cool. If the tops and edges both are too soft, bake an extra minute.
Cool the cookies on the sheet for 15 minutes, then on wire rack until completely cooled. Serve!

Notes

To make these gluten-free, use certified gf oat flour, or sweet sorghum + 1 tbsp starch.
* The nut or seed butters have different moisture, so you might need less or all of the flour.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 125kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 94mg (4%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 5g (10%) Calcium 15mg (2%) Iron 0.8mg (4%)