Vegan Peanut Butter Cookies
User Reviews
3.5
39 reviews
Good
Vegan Peanut Butter Cookies
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These vegan peanut butter cookies are soft, chewy, easy, and have only 4 ingredients! There are no eggs in these old fashioned peanut butter cookies.
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Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup smooth/creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
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Instructions
- Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper.
- Prep your flax egg and let it sit for about 10 minutes.
- Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined.
- Roll the batter into balls (mine were just shy of 1.5" each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
- Bake the cookies for 18-20 minutes (I baked mine for 20).
- The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
- Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.
Notes
- This is the hand mixer I used to make this recipe.
- Ground flaxseed is also sold as something called "flaxseed meal" (I use Bob's Red Mill brand).
- Be sure to spoon + level the flour (don't scoop it or you'll end up with more than needed).
Nutrition Information
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Serving
1cookie
Calories
150kcal
(8%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 150kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
39 reviews
Good
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