Vegan Peanut Butter Cookies
User Reviews
5.0
3 reviews
Excellent
Vegan Peanut Butter Cookies
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These 6-ingredient vegan peanut butter cookies have crisp edges, a soft, chewy middle, and bake in just 12-15 minutes! Plus, they're optionally refined sugar-free & gluten-free!
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Ingredients
- 1 cup of unsalted creamy or crunchy peanut butter
- ½ cup of brown sugar, plus more for topping
- ⅓ cup + 1 tablespoon of plant-based milk
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- 1 teaspoon baking powder
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Instructions
- Preheat the oven to 350 degrees F. and line a baking sheet with a silicone mat or parchment paper. Set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, add the peanut butter and sugar. Mix for 2 minutes, scraping the sides regularly.
- Add the plant-based milk and vanilla extract to the bowl and mix until fully combined.
- In a small bowl, mix the flour and baking powder. Add it to the bowl with the peanut butter. Mix by hand using a spatula or the paddle attachment of the mixer. It will be a very thick and sticky dough. Mix until fully combined.
- Scoop dough into your hand using a medium size cookie scoop or 1 ½ tablespoons. Form a ball and place it on the baking sheet. Repeat the process until you have used all of the cookie dough. Make sure there is about 2 inches between the cookie balls.
- Using a fork, gently press down the cookie until a nice imprint of the fork is left on the cookie. Make a second imprint in a crisscross pattern. Press only until you see the sides of the cookie become slightly cracked, but lightly enough that it doesn't come apart.
- Bake for 12 to 15 minutes for a crunchy exterior and soft and chewy interior of the cookies.
- Remove from the oven and allow it to cool on the baking sheet or a cooling rack for 10 to 15 minutes.
Equipments used:
Notes
- Use creamy peanut butter: (Like Jiff’s or Skippie’s) It prevents excessive cookie spreading unlike natural, drippy peanut butter.
- Measure flour properly: Fluff the flour in its bag, spoon into a measuring cup, and level with a knife to avoid dense, cakey cookies.
- Don’t over-mix the dough: Otherwise, you can overwork the gluten, which affects the texture and spread.
- Adjust the texture: Reduce the baking time by a minute or two for a softer interior. Increase it by 2-3 minutes for a crunchier cookie.
- Adjust the sweetness: But be aware that reducing too much sugar may affect the texture of this chewy peanut butter cookie recipe.
Nutrition Information
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Calories
203kcal
(10%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
139mg
(6%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 139mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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