Vegan Peanut Butter Cookies
User Reviews
5
Vegan Peanut Butter Cookies
Description
This recipe creates vegan peanut butter cookies using ground flaxseed mixed with water as a binding agent instead of eggs. The dough combines creamy peanut butter with coconut oil and a mix of cane and brown sugars, lending sweetness and moisture. Flour, baking soda, baking powder, and salt are incorporated for structure and leavening.
After preparation, the dough chills to firm up, making it easier to shape into balls. Each cookie is slightly flattened and fork-marked before baking, yielding the familiar texture and appearance typical of peanut butter cookies. The baking time is relatively short, producing cookies that have a tender crumb with slight chewiness along the edges.
Choosing a creamy peanut butter is important to achieve the right consistency in the dough; overly dry nut butters can cause cracking and difficulty forming cookies. The recipe includes tips about bringing refrigerated peanut butter to room temperature before use to ensure easier mixing.
Ingredients
- 1 tablespoon Flaxseed ground
- 3 tablespoons water
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt sea salt
- ½ cup coconut oil soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup peanut butter see note, creamy
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Use creamy, smooth peanut butter rather than dry or separated types for best dough consistency.
- If your peanut butter is refrigerated, let it come to room temperature before mixing to ensure even texture.
- The dough is intentionally stiff; if needed, add water one teaspoon at a time to help it come together without becoming too soft.
User Reviews
Overall Rating
5
You'll Also Love
