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Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
4.4 from 24 votes

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

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

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

Ingredients

Wet:
  • 3/4 cup peanut butter or almond butter, smooth, heaped
  • 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 neutral cooking oil or use more peanut/almond butter + 2 tsp non dairy milk, generic cooking oil
  • 1/4 cup non-dairy milk warm-hot ( I use almond milk
Dry:
  • 1 cup spelt flour Or use whole wheat pastry flour or ap flour, 2 Tbsp
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
Addins:
  • 3 Tbsp pecans chopped small, chopped
  • 2 tbsp chocolate chips or dried cranberries or omit, vegan, mini

Instructions

    Cup of Yum
  1. 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.
  2. In another bowl, whisk all the dry ingredients. Add spices of choice for variation.
  3. 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
  4. Chill the dough for 10 to 15 minutes. *You can chill the dough for upto 2 days to make ahead.
  5. Preheat the oven to 350 degrees F/180ºc.
  6. Take 1.5 to 2 tbsp of the dough to make a ball. Place on parchment lined baking sheet.
  7. Press each of the balls with a fork to flatten slightly and make a criss cross pattern.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 125

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.