Vegan Peanut Butter Cookies

Name: Vegan Peanut Butter Cookies
Prep time: 10 min
Cook time: 15 min
Yield: 16 serving
Ingredients: 115 gm Nutalex; 200 gm caster sugar; 250 gm peanut butter; 190 gm flour; 2 tablespoons apple sauce; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Servings
16
Calories
185 kcal
Course
Baked Goods
Cuisine
Australian

Vegan Peanut Butter Cookies

Iris Warren

Report

You will love these Vegan Peanut Butter Cookies no matter if you are vegan or not. They are crunchy and full of peanut butter.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

115 gm Nutalex or other butter substitute
200 gm caster sugar
250 gm peanut butter crunchy
190 gm flour plain
2 tablespoons apple sauce unsweetened
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt

Add to Shopping List

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.

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.