Peanut Butter Cookies Vegan Recipes

VEGAN PEANUT BUTTER COOKIES

Steps:

• In a small bowl, whisk together the flaxseed meal and water. Let sit 10 minutes (this creates a flax "egg"). In a separate, medium bowl, whisk the brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon until smoothly combined.
• Add the peanut butter, vanilla, and flax egg. Whisk again until the dough is smooth and the peanut butter has completely blended into the batter. As the batter thickens, switch to a rubber spatula or spoon as needed. Place the dough in the refrigerator to chill for 30 minutes.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Shape and roll the cookies: Place the sugar in a shallow bowl (a pie plate works well). Remove the dough from the refrigerator. Scoop the cookies by heaping 1 tablespoons of dough and roll into balls that are about 1 1/2 inches in diameter. Roll in the sugar, then place on the baking sheet, leaving 1 to 2 inches of space around each one. With the tines of a fork, make a crisscross indent on each, leaving the cookies fairly thick. (Return the remaining dough to the refrigerator between batches.)
• Bake until the cookies are barely golden at the edges but still just a little underdone in the center, about 8 minutes. Let the cookies rest on the baking sheet for 2 minutes, then gently transfer to a wire cooling rack to finish cooling. Repeat with the remaining dough.

VEGAN CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add the peanut butter and vanilla extract and mix in.
• Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
• Add the soy milk and mix in.
• Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
• Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
• When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
• Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.

VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Line a baking sheet with parchment paper. Set aside.
• In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk is too cold, it may not stir well. Microwave the bowl for 20 seconds to soften the peanut butter if needed.
• Stir in all-purpose gluten-free flour, coconut sugar, vanilla, baking soda, and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
• Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
• Place each dough ball onto the prepared baking sheet, leaving 1 thumb space between each ball.
• Repeat until all the dough is formed into balls.
• Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
• Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
• Cool the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
• Cool 1 hour to appreciate their best texture.

VEGAN PEANUT BUTTER COOKIES {GLUTEN FREE AND DAIRY FREE}

Steps:

• Start by adding your peanut butter to a medium bowl. Then, mix in the baking soda, sugar, flour, applesauce, vanilla, and salt.
• Give it a good stir, until everything is well combined into a dough.
• Place the dough in the fridge for about one hour to cool.
• Once the dough is chilled, spray your baking sheet with nonstick cooking spray.
• Roll the dough into small balls, and place them in rows on the cookie sheet. Now get a fork and add in some crisscrosses to flatten the cookies a little.
• Put into oven at 350 degrees (F) for 10 minutes.
• Once they are done, take out and let cool completely. They are fragile when first baked. So let them cool and harden up before removing from the cookie sheet.
• Once cooled, enjoy! Or you can even crumble them on top of a favorite dessert. Enjoy.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
• Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.
• Scoop out 1 to 1 1/2 Tbsp. of dough and roll into balls. And, place each ball about 2 1/2 inches apart. Use a fork and gently flatten the cookies in a crisscross pattern.
• Bake on the center rack for 12 minutes. Remove from the oven and let the cookies cool for a few minutes. Then, move the cookies to a wire rack and allow them to cool completely. The cookies will firm up as they cool.

VEGAN PEANUT BUTTER COOKIES

Steps:

• mix all the ingredients together in a large bowl to make a dough
• shape the mixture into 18 balls and space them out onto a baking tray
• bake for about 15 minutes at 180 C until light brown.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper.
• Prep your flax egg and let it sit for about 10 minutes.
• Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined.
• Roll the batter into balls (mine were just shy of 1.5" each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
• Bake the cookies for 18-20 minutes (I baked mine for 20).
• The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
• Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.

VEGAN PEANUT BUTTER COOKIES RECIPE

Steps:

• Combine all the dry ingredients and mix well. In a separate bowl combine oil, peanut butter and vanilla and stir everything together. Add the wet to the dry ingredients and mix. The mixture will be quite hard. Use your hand to make hard dough. Try not to use extra water but if it's not coming together add 1 or 2 tablespoon of water. Cover and keep aside for 5-10 minutes.
• Pre heat the oven at 180 degree C.
• Line a baking tray with parchment paper. Take the hard cookie dough and make small cookies with your hands. Place them on the try with a little gap in between. Bake them for not more than 10 minutes. as soon as the cracks begin to appear take them out of the oven. Cookies will look too soft and brittle but let them cool completely. They will harden as they cool down. If you over bake them the base will brown too much and cookies will not melt it your mouth.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350° and line a large baking sheet with parchment paper or spray with nonstick spray.
• In a large bowl, stir the peanut butter, coconut sugar, milk, maple syrup, and vanilla together. Then, add in the flour, baking soda and salt and stir to combine. The mixture should be thick!
• Use your hands to roll the dough into balls (each ball should be about 2 tbsp), then place them onto the baking sheet, making sure they're at least 2" apart.
• Use a fork to make criss-cross marks onto the dough, flattening the cookies out a bit. Bake the cookies for 12 minutes, then remove them from the oven and let them sit on the baking sheet for 1 minute before carefully transferring them onto a cooling rack.
• Before serving, sprinkle with a little extra sea salt and enjoy!

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.