These Vegan Cookies Peanut Butter have received a variety of compliments. You can offer them with afternoon tea or enjoy them with your breakfast. Egg Free, Dairy Free with natural ingredients, and super delicious!
These Cookies are
- Normally in size, although for me they are considered small if I compare them with the rest I have made,
- Quite soft in texture,
- Full of Peanut Butter and vanilla!
WHY DOES THIS VEGAN PEANUT BUTTER COOKIE RECIPE WORK?
- Simply its vegan, plant-based and dairy-free
- It’s so easy to make
- Super healthy and nutritious
- Full of peanut butter
- Super Crunchy!
WHAT EQUIPMENT YOU’LL NEED
- Food Processor or a high-speed blender
- Kitchen Scale
- Parchment Paper
- Big Bowl
THE PERFECT INGREDIENTS FOR EASY VEGAN PEANUT BUTTER COOKIES!
- Butter – Choose an organic good quality butter
- Peanut Butter - You can also use this Cashew butter. It matches perfectly.
- Sugar – coconut or organic brown sugar
- Flour – I use all-purpose flour
- Water – You can also use almond milk or other plant-based milk
- Baking soda – baking powder works as well
- Vanilla – Liquide or the powder one
- Himalayan salt – You can replace it with any other salt you like
How to make Vegan Cookies Peanut Butter – Step by Step instructions
Gather all your ingredients (Photo 1)
Add the peanut butter on the sugar mix and blend until you get a soft dough (Photo 6 & 7). Place the dough in a bowl (Photo 8). Add the flour (Photo 9)
Mix until all the flour is incorporated into the mix and you get a nice soft dough (Photo 10) Preheat the oven to 350 degrees F. Line 1 cookie pan with parchment paper or leave ungreased.
Take small pieces of the dough and roll them into a small balls (Photo 11).
Flatten the balls with a fork (Photo 12)
Place in the oven and bake for 10 – 15 minutes. Let them cool a few minutes, transfer cookies to a wire rack, and repeat with remaining dough. (Photo 13)
Makes 20 - 25 cookies
STORAGE
- To Store: Store them in an airtight container for up to 5 days. In the fridge, they can last up to 10 - 14 days.
- To Freeze: Let cookies cool completely, store in a freezer-safe container for up to 2 months.
Other desserts you’ll enjoy
- Vegan Brownie Recipe
- French Toast
- Chocolate Cake
- Vegan Muffins with Zucchini
- Carrot Cake
- Apple Pie
- Chocolate / Coffee Cheesecake
- Chocolate Mousse
So do you like this gorgeous Vegan Cookies Peanut Butter? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Vegan Cookies Peanut Butter
Ingredients
- ¾ cup peanut butter
- 1 ¼ cup flour
- ¼ cup butter
- ¾ cup brown sugar
- 2 tablespoon water
- ⅓ tablespoon salt
- 1 tablespoon vanilla
- ¾ tablespoon baking soda
Instructions
- Gather all your ingredients.
- Place the brown sugar in a food processor and sift the flour. Add the flour in a bowl.
- Add the butter in the processor with the sugar and start blending until the sugar is dissolved.
- Add the peanut butter on the sugar mix and blend until you get a soft dough.
- Place the dough in a bowl. Add the flour.
- Mix until all the flour is incorporated into the mix and you get a nice soft dough.
- Preheat the oven to 350 degrees F. Line 1 cookie pan with parchment paper or leave ungreased.
- Take small pieces of the dough and roll them into a small balls.
- Flatten the balls with a fork.
- Place in the oven and bake for 10 – 15 minutes. Let cool a few minutes, transfer cookies to a wire rack, and repeat with remaining dough.
- Enjoy! Makes 20 – 25 cookies.
Notes
- To Store: Store them in a airtight container for up to 5 days. In the fridge, they can last up to 10 – 14 days.
- To Freeze: Let cookies cool completely, store in a freezer-safe container for up to 2 months.
Nutrition
ARE YOU PLANNING TO MAKE THIS Pasta Salad Vegan? I LOVE TO SEE YOUR CREATIONS. PLEASE TAKE A PHOTO AND TAG @MANINIOPK ON INSTAGRAM WITH THE HASHTAG #MANINIOPK.
ARE YOU PLANNING TO MAKE THIS Pasta Salad Vegan? I LOVE TO SEE YOUR CREATIONS. PLEASE TAKE A PHOTO AND TAG
Comments
No Comments