Vegan Peanut Butter Cookies
User Reviews
5
Vegan Peanut Butter Cookies
Description
This recipe uses melted coconut oil combined with white and brown sugars to provide moisture and sweetness. Unsweetened applesauce replaces eggs, binding ingredients while keeping the cookies moist. The dough incorporates all-purpose or gluten-free flour, creamy peanut butter, baking soda, and sea salt, folded together with vegan chocolate chips for bursts of chocolate.
Formed into balls with an ice cream scooper and spaced on a parchment-lined pan, the cookies bake at 350°F for 9 to 10 minutes until barely set in the center. This short baking time and the applesauce keep the cookies soft and slightly chewy rather than crisp. Cooling on the pan before transferring helps them hold their shape and finish firming.
The cookies store well at room temperature for several days and also freeze successfully. Using natural peanut butter ensures a clean peanut flavor without added oils or sugars, complementing the coconut oil base.
Ingredients
- ¾ cup coconut oil melted
- 1 cup brown sugar tightly packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup applesauce unsweetened
- 2 ½ cups flour all purpose or gluten free 1 to 1 flour
- ½ cup peanut butter creamy all natural
- 1 tsp baking soda
- pinch salt sea salt
- 1 cup chocolate chips vegan
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar and white sugar. Stir to combine.
- Add vanilla extract and applesauce to the mixing bowl. Stir until combined.
- Next, add in flour, peanut butter, baking soda and sea salt. Stir until combined.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 2 inches apart.
- Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
- Remove pan from oven. If desired, lightly tap pan on countertop to help cookies spread slightly.
- Finally, allow cookies to cool on pan for 10 minutes. Then, carefully transfer to a wire rack.
Notes
- Melt coconut oil before mixing to let it cool and mix evenly with other ingredients.
- Applesauce replaces eggs effectively, recommended over flax or chia egg substitutes for this recipe.
- Both all-purpose and gluten-free flour blends work similarly in the dough.
- Use creamy, all-natural peanut butter made from peanuts and salt only for best flavor and texture.
- Cookies may seem soft or underdone when removed but will firm up as they cool.
- Store at room temperature up to four days; these cookies freeze well for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 123mg | 5% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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