Tender and chewy peanut butter cookies that are naturally sweetened with maple syrup, vegan recipe.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Servings: 16cookies
Author: Kathy Patalsky
Equipment
baking sheet
mixing bowl
mixer
Ingredients
Wet:
¾cuppeanut butter
¾cupmaple syrupdark amber
1teaspoonvanilla extract
¼cupvegan butter
½cupapplesauce
Dry:
½teaspoonbaking soda
¼teaspoonsalt
⅛teaspooncinnamonoptional
1 ⅓cupsall purpose flour
Coating:
flour or sugar
Instructions
Add all the wet ingredients to a large mixing bowl. Beat on high until smooth and fluffy.
Add in the salt, baking soda and optional cinnamon. Then add in ½ cup of the flour and beat to combine. Add in aother ½ cup of the flour. Beat. Then finally the last ⅓ cup of flour. Beat until fluffy and smooth for about a minute.
Place the dough in the fridge to chill for at least a half hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
Remove the dough from the fridge and spoon into small balls. Lightly flour your hands - or use a sparkly fine sugar - and roll the dough into balls. The flour or sugar will help keep the dough from stucking to your hands. Repeat until all the dough is rolled and placed.
Using a fork, crimp hashtag designs in the center of the cookies as you press them down to flatten.
Bake at 350 degrees for 10-12 minutes - depending on the size of the cookies. When cookies are done they will be puffed out and slightly darker in color. Remove the cookies from the oven, and cool on a cooling rack for at least five minutes before serving. Store leftovers for up to one day on the counter - or up to a week in the fridge.
Notes
For slightly cake-ier cookies, add ¼ cup of flour to the dough.