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Vegan Peanut Butter Cookies
You will love these Vegan Peanut Butter Cookies no matter if you are vegan or not. They are crunchy and full of peanut butter.
Prep Time
10 mins
Cook Time
15 mins
Servings:
16
Calories:
185 kcal
Course:
Baked Goods
Cuisine:
Australian
Ingredients
- 115 gm Nudalex vegan butter substitute or other butter substitute
- 200 gm caster sugar
- 250 gm peanut butter crunchy
- 190 gm flour plain
- 2 tablespoons applesauce unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Set the oven to 180 C / 350 F. You'll need a couple of paper lined flat cookie trays.
- Beat the butter and sugar in a stand mixer with a flat beater attachment . This can also be done with an electric hand mixer or by hand if you are very energetic. It needs to be well combined creamy and light.
- Mix the flour, baking powder and baking soda together. Add the dry ingredients to the creamed ingredients and mix to a dough. If using a hand held mixer, mix in with a spoon swapping to hands as the dough forms. You don't need to knead it just mix till it comes together
- Roll the dough into 30 gm (walnut sized) balls. I like to weight mine so all of my cookies are the same size :)
- Put the dough onto the tray at a good distance apart so when they spread they stay round. Flatten then with the palm of your hand (watch the video). Bake for 15 minutes.
- Take the tray out of the oven and check the colour of your cookies. They need to be a nice golden colour not pale.
- The cookies will be soft when they come out of the oven so let them sit for a minute before transferring to a rack to cool completely.
- These cookies keep best in the fridge in an airtight container.
Cup of Yum
Notes
- I suggest baking for 15 minutes and then checking for the colour, put back into the oven and re-bake till golden and this is because every oven is different.
- The cookies do get a little soft if kept on the bench. It is the non dairy butter butter that seems to affect this.