Peanut butter cookies are always welcome! And this one is a sturdy vegan recipe that uses a nifty flax egg and includes a how-to video. Peanut Butter Cookies are probably my favorite cookie ever, so I never tire of them. thus why I have a handful of pbc recipes here on the blog.
So ya, this is another peanut butter cookie recipe, but I feel you do need this one in your life! These cookies are unique because they are of course vegan, but have a nice mixture of richness from a hint of vegan butter and loads of rich peanut butter, with a natural sweetness of earthy-sweet maple syrup as the sole sweetener. Flax egg plumped up, modifications ahead. And maple, vanilla and cinnamon all roll together to accent the chewiness of these tender baked bites.
Ok, life wise, I seriously don’t have much new to share today guys. My last few posts were more interesting. All I have for you is… c o o k i e s. 🙂
Oh! And a video for this recipe too! Boom. I knew I had something else up my sleeve for this one.
…I’m getting there cookie monsters. Just a tiny bit of chatter, pics and then…
I love these vegan peanut butter cookies as a snack or after dinner nibble or with tea any time of day.
If you make these or any of my recipes, share them on Instagram and tag me! I would love to see your creations! It makes my day! Instagram: KathyPatalsky
Flax Egg Modifications, if desired:
* chia egg
* 1 mashed banana or ¼ cup apple sauce (reduce maple syrup by 2 tablespoon and replace with almond milk)
* silken tofu
* VeganEgg product, “1 egg”
Watch me make today’s recipe!..
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Oh and bonus! Did you know that ½ cup of peanut butter (like in this recipe) has around 30 grams of protein! So that’s a nice accent of protein in a dessert recipe. And maple syrup naturally contains minerals and antioxidants like zinc, manganese, iron and calcium. Sure the amount is small, but if I think about how many bottles of maple syrup I go through in a year versus how much sugar I would have to go through in its place, that is a nice chunk of minerals and antioxidants added to my diet. I love maple syrup or coconut sugar as my go-to sweeteners.
But anyways…. onto cookies!
**photo/recipe note!! I made these cookies twice before posting. And the first time I actually forgot the apple cider vinegar and used two flax eggs. Those are the cookies I photographed. Delicious, but I then made them again trying ONE flax egg and adding the ACV and they were even fluffier and a tad bit better in texture. So just an FYI! I didn’t want to reshoot because these are the cookies in the video. The recipe I share is the best version! 🙂 Enjoy!
Want more cookies??? (You monster.. ya, me too.) Try these!..
Vegan White Chocolate Macadamia Nut Cookies – a fave cookie gone vegan!:
Cashew Butter Cookies (love these!)
Vegan Peanut Butter Cookies
Ingredients
Wet:
- ½ cup peanut butter, softened
- 2 tablespoon vegan butter (Earth Balance) (Or sub coconut oil, melted)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 flax egg (¼ cup water + 1 tablespoon roasted ground flax seeds)
- ¾ teaspoon apple cider vinegar — optional but helps activate the baking powder
Dry:
- 2 cups gluten free flour or traditional flour (I used 1 cup oat flour and 1 cup gf blend)
- 2 teaspoon baking powder
- ¾ teaspoon cinnamon
- 1 teaspoon pink salt
- optional: ¼ teaspoon baking soda
- optional: add vegan chocolate chips if desired
Instructions
- Fifteen minutes before starting, make your flax egg by whisking ¼ cup warm water with 1 tablespoon ground flax seeds. I highly advise using a roasted or lightly pan-toasted flax seed. This will have a nuttier and nicer flavor for the cookies. Place the flax egg in the fridge for at least five minutes to set a bit.
- Preheat oven to 350 and line a baking sheet with parchment or grease with coconut oil.
- Add the wet ingredients to a mixing bowl and beat with a mixer until smooth.
- Add the dry ingredients a bit at a time and continue beating until smooth and fluffy. Do not overbeat or you will lose some of the fluffiness.
- Scoop the cookie dough onto the parchment. Crease with a fork if desired.
