I expect almond flour or a gluten-free baking flour would work just as well. To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months. Plus, they’re cute as a button and easy to make with just a few simple ingredients. . And that, my friends, is what I have for you today! apart on parchment-lined, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Like always, start by getting all your ingredients ready. In a large bowl, add the peanut butter and sugar and mix until creamy. Soft, sweet, with a little bit of crunch, and the perfect chewy texture, these peanut butter cookies might be the best you’ve ever had. Put into oven at 350 degrees (F) for 10 minutes. Give it a good stir, until everything is well combined into a dough. Love this cookies! Will make again for sure. SHOP SUBSCRIBE | RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Place the balls of dough about 2 ½ inches apart on a baking sheet. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together. No clue they were vegan! If you don’t have baking soda on hand, baking powder works great too. In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together. At least according to the National Peanut Board. Once you’ve crisscrossed all your cookies, pop them into the oven at 350 degrees Fahrenheit for 10 minutes. They were delicious. © 2020 Delicious Everyday | Hook & Porter Media. Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 ¼ inch. Using a folding technique makes the mixing easier to manage because of how thick the peanut butter is. So let them cool and harden up before removing from the cookie sheet. Stir in the almond milk and vanilla. And then they’ll be ready to eat! The hardest part will probably be measuring out your peanut butter and then getting it all out of the measuring cup because it’s just so sticky. Learn more about TSV →, ABOUT They do well loosely covered for a couple of days too. Next, add the flour and mix to combine. And this tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. If you like creamy, go creamy. Then use your spatula to fold your peanut butter into the rest of the ingredients. Place 2 in. I do recommend avoiding the all natural peanut butter, as it tends to separate and make the dough a bit soggy. If you remove them from the pan too early, they’ll crumble. Save my name, email, and website in this browser for the next time I comment. For a less sweet cookie, reduce the sugar to ¾ cup which is just as delicious. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Add the sugar and vegan butter to a mixer and beat them together until creamy. To keep longer, store them in the refrigerator for up to 2 weeks. The path to making these peanut butter cookies vegan and gluten-free means that all the extraneous ingredients are cleared away, allowing their true nutty potential to flourish and shine. When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking. Stir in the almond milk and vanilla. Crunchy vegan cookies to snack on and ready in 20 minutes… But don’t put the rounds of cookie dough too close to each other because once you’re done putting the dough on the pan, you’re going to “style” them. PRIVACY POLICY + DISCLAIMERS Required fields are marked *. For more of my favorite cooking tools, shop my kitchen essentials. Since the dough is chilled, it will flatten nicely and the criss-cross marks will stay put. As an Amazon Associate I earn from qualifying purchases. I used regular flour, not rice flour. If you like chunky, use chunky. Using the back of a fork, flatten in a crisscross pattern. Shape level tablespoonfuls into balls. 3-ingredient vegan peanut butter cookies These vegan 3-ingredient peanut butter cookies have no egg, no dairy and are gluten free! They’re your cookies, after all. The secret ingredient in the applesauce, which keeps them moist and flavorful. These cookies come out beautifully and If not the very best, certainly one of the best vegan peanut butter cookies I have tasted. If you’re allergic to nuts, try using sunbutter instead. Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best! Every recipe collection needs a great peanut butter recipe. The use of brown sugar … Unlike most peanut butter recipes that call for chilling the dough before baking which keeps the dough from spreading too much, this recipe doesn’t require you to chill the dough, making for one less step and cookies in minutes. Can another flour type besides the rice flour? Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased. **If you don’t have baking soda on hand, baking powder works great too. Place the balls of dough about 2 ½ inches apart on a baking sheet. Thanks so much for the recipe! Thanks for the recipe. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft and chewy homemade peanut butter cookies made in 1 bowl with peanut butter… Once your batter for your vegan peanut butter cookies look uniform throughout, it’s time for the next hardest step: waiting. Optionally, sprinkle with sugar or coarse salt. Add the peanut butter and vanilla extract and mix in. But traditional peanut butter cookies are made with ingredients like eggs and butter. Once you’ve got those ingredients mixed well, now you get to add the peanut butter. Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased. Makes about 20 – 24 cookies. Get the Ultimate Vegan Toolkit - packed with recipes, cheat sheets, and more. BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill for in the refrigerator for 30 minutes before baking. Preheat oven to 350°. Really there isn’t much prep to be done here. Store: Cookies can be stored in an airtight container on the counter for 5 days. Beat another 2 … Free for a limited time. Now get a fork and add in some crisscrosses to flatten the cookies a little. I made these but I used regular flour. So of course, I felt the need to veganize this classic cookie! But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping. Easy to make. These vegan peanut butter cookies are so rich and buttery, you’ll never believe they’re vegan and gluten-free. Once they are done, take out and let cool completely. If you must have the natural variety, keep your peanut butter in the fridge to help it stick together better. Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Give everything a good stir, until it’s well combined. RECOMMENDED EQUIPMENT: I love this silpat or parchment paper to line my baking sheets. Roll the dough into small balls, and place them in rows on the cookie sheet. Take a fork and gently smush each peanut butter cookie, making a crisscross pattern on the dough. Leave a comment and rate it below. My daughters friends devoured them. I think you’ll find these cookies to be the softest, most tender, and peanut-buttery you’ve ever tasted. They are fragile when first baked. And like the others, this vegan peanut butter cookie recipe is super easy, using simple ingredients and is crazy delicious. Once the dough is chilled, spray your baking sheet with nonstick cooking spray. Thank you for sharing this delicious recipe…VEGAN IS OHHHH SO GOOD. I’ve always loved peanut butter, and I think I’ve passed that on to my kid. My kitchen was a cool 74 with the air on. The first peanut butter, as we know it, was created in Canada in the late 1800s. Try not to eat all the dough at this point. Or for more cookies- check out my vegan chocolate cookies or vegan sweet and salty tahini cookies. And peanut butter cookies are the ultimate indulgence. These vegan cookies are joining the likes of these delicious classic Chocolate Chip Cookies, Vegan Chocolate Chip Oatmeal Cookies, flourless Salted Pecan Sandies with chocolate chips, 4 ingredient Almond Butter Cookies and classic Vegan Snickerdoodles! He literally eats it by the spoonful. Plus, … Beat in almond milk. Vegan Peanut Butter Cookies {gluten free and dairy free}, easy peanut butter cookies, easy vegan cookie recipe, vegan cookies, vegan peanut butter cookies. Add the dry ingredients to the wet and mix in until crumbly. Enjoy. I actually had no peanut butter yet had a bag of peanuts in shells so I deshelled & made peanut butter by adding coconut oil to the peanuts put in processor & voila homemade crunchy peanut butter…thus made my cookies replacing granulated sugar for coconut sugar & AWESOME OUTTA THE OVEN!!! https://www.bbcgoodfood.com/.../5384531/recipe/vegan-peanut-butter-cookies Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). If allergic to nuts, use sunbutter instead. Start by mixing up the baking soda, flour, sugar, applesauce, vanilla, and salt in a medium bowl. Nicole is a 25+ year vegetarian, and author of a vegan cookbook. Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. Dairy and egg free, it’s my all time favorite peanut butter cookies! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Instead, put your cookie dough into the fridge for one hour to chill. No! The dough will be tough to stir, using your hands to mix it together will be easier. Your email address will not be published. I will definitely make again. For this recipe, go crazy with your peanut butter. The secret ingredient here is…. This post may contain affiliate links. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. This will make it a lot firmer and easier to handle. Taste of Home is America's #1 cooking magazine. First time I made vegan pb cookies. You won’t believe how easy this recipes is to make. Don’t worry your vegan peanut butter cookies will not taste like apples – I promise. CONTACT I also just used a cheap store brand peanut butter. This cozy homemade recipe is so easy that you’ll probably memorize it and make it again and again. I love to hear what you think, or any changes you make. Will make again but next time I will not add the salt, maybe enough in peanut butter already??? Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft and chewy homemade peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best! Plus, applesauce has tons of health benefits, so these cookies are basically health food. These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free.
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