These vegan Peanut Butter Cookies, all warm, chewy ‘n peanut butter-y are accented with real vanilla extract, a touch of cinnamon (and gobs of creamy peanut butter flavor.) Get my recipe and get that freshly baked cookies are in my oven smile on your face!..
What does one do on a rainy Saturday morning? Bake cookies of course! Instant bliss.
Well today you can have that *peanut butter cookie bliss* feeling in your very own kitchen. Bust those winter blues and make these thin and chewy vegan peanut butter cookies.
I have made peanut butter cookies many times on this blog. Mostly with some chocolate chips added. Like here. And here. But this is a pretty simple, basic recipe. Peanut butter cookies 101. These taste and look just like non-vegan peanut butter cookies since they are made using a vegan substitute for butter, a basic organic white flour and creamy peanut butter. Nothing too fancy.
But if you want to get fancy…
* Sub in your preferred flour such as whole wheat or gluten free.
* Try adding your favorite vegan chocolate chips or chopped peanuts for chunky-style cookies.
* Make a lower fat version by swapping out half of the vegan butter for either mashed banana or apple sauce.
Healthy Treat TIP! When I make cookies I usually bake half of the dough right away and fridge or freeze the other half for later use. This ensures that I do not have too many freshly baked cookies sitting on my counter .. less temptation to over-indulge! OR you could actually bake them and freeze the leftover cookies. Desserts that are high in fat usually freeze quite well and these cookies contain peanut butter and vegan butter / Earth Balance.
Vegan Peanut Butter Cookies
vegan, makes 16-18 cookies
1 flax egg (⅓ cup water + 1 teaspoon flax seeds)
½ cup vegan butter (Earth Balance), chilled
½ cup creamy peanut butter (organic/salted)
1 cup vegan sugar crystals (Florida Crystals or “raw” sugar both work well)
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white flour, organic/unbleached (Bob’s Red Mill used)
½ teaspoon apple cider vinegar or lemon juice
for rolling dough balls: ½ cup coarse sugar crystals
1. Preheat oven to 350 degrees.
2. Whisk together and set aside:
1 flax egg (⅓ cup water + 1 teaspoon flax seeds)
3. In a large mixing bowl, beat together until smooth:
½ cup vegan butter (Earth Balance), chilled
½ cup creamy peanut butter (organic/salted)
1 cup vegan sugar crystals (Florida Crystals or “raw” sugar both work well)
1 teaspoon vanilla extract
½ teaspoon cinnamon + optional pumpkin pie spice
4. Beat in:
1 flax “egg” (that you set aside to thicken)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white flour, organic/unbleached (Bob’s Red Mill used)
5. Lastly add:
½ teaspoon apple cider vinegar or lemon juice
6. Roll dough into balls and dip into sugar. Place on baking sheet.
7. Bake at 350 degrees for 12-14 minutes. Cool.
Try these other delish peanut butter treats:
* Peanut Butter Chocolate Mousse Pie
* Peanut Butter Caramel Cocoa
* Peanut Butter Cups
