Vegan Peanut Butter Cookies Recipes

VEGAN PEANUT BUTTER COOKIES

Vegan Peanut Butter Cookies image

Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. -Katie Bandurski, Shorewood, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

VEGAN PEANUT BUTTER COOKIES

Vegan peanut butter cookies image

Make some moreish vegan peanut butter cookies for a welcome mid-morning treat. Made with dairy-free ingredients, they're sure to be loved by all

Provided by Liberty Mendez

Time 35m

Yield Makes 10

Number Of Ingredients 6

Ingredients

100g dairy-free margarine
100g caster sugar
2 tbsp vanilla paste
100g crunchy peanut butter
225g plain flour
3 tbsp roasted peanuts, split in half

Steps:

Beat the margarine, sugar and vanilla using an electric whisk for 1 min until pale and smooth, then mix in the peanut butter and flour until fully incorporated. Bring together into a smooth dough with your hands.
Roll out the dough between two sheets of baking parchment until it's about 1cm thick. If the dough is very soft (this will depend on the margarine used), chill for 45 mins until firmed slightly. Heat the oven to 160C/140C fan/gas 3 and line one large or two medium baking trays with baking parchment.
Cut circles out of the dough using an 8cm cookie cutter, placing the rounds on the lined baking trays. Press a few peanut halves, cut side-up, firmly into the tops of the biscuits. Bake for 12-15 mins until turning lightly golden around the edges. Leave to cool on the trays for 5 mins, then lift onto a wire rack to cool completely.

Nutrition Facts : Calories 270 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHEWY, BUTTERY VEGAN PEANUT BUTTER COOKIES

Chewy, Buttery Vegan Peanut Butter Cookies image

I love theses cookies and there so easy to make!. You can use only peanut butter, but the almond butter is so worth it!

Provided by Newyorkchick130

Categories Drop Cookies

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup peanut butter
1/3 cup almond butter
1/3 cup margarine
2/3 cup brown sugar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons water
2 tablespoons soymilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Steps:

Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
Mix in soy milk, egg replacer and vanilla.
Sift in flour and baking powder into mixture. Add in salt.
Place cookies 2 inches apart onto lightly greased cookie sheets.
Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

Nutrition Facts : Calories 93.2, Fat 5.1, SaturatedFat 0.8, Sodium 61.2, Carbohydrate 10.5, Fiber 0.7, Sugar 6.5, Protein 2.1

VEGAN PEANUT BUTTER COOKIES

vegan peanut butter cookies image

These cookies are deliciously simple. They are perfect with a cup of tea or coffee. If you want to make these vegan-friendly, make sure you use dairy-free vegetable margarine.

Provided by emma___bailey

Time 20m

Yield Makes 18 cookies

Number Of Ingredients 4

Ingredients

75g soft vegetable margarine
50g peanut butter
100g soft brown sugar
100g plain flour

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 OATMEAL COOKIES

Vegan Peanut Butter Oatmeal Cookies image

This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.

Provided by Lalaloula

Categories < 30 Mins

Time 24m

Yield 2 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons cinnamon, ground
1/2 teaspoon salt
2 cups oats (quick-cooking or rolled depending on your preference)
1/2 cup oil
1/2 cup creamy natural-style peanut butter
1/2 cup sugar
3/4 cup dark brown sugar, packed
1/3 cup non-dairy milk (e.g. vanilla soy milk)
4 teaspoons ground flax seeds
1 1/2 teaspoons pure vanilla extract
1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet choc chips and 1/2 cup vegan pb chips

Steps:

In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
Fold in half the flour mixture to moisten, then fold in the remaining half.
Fold in chopped peanuts or chocolate chips and pb chips.
Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Enjoy! :).

Nutrition Facts : Calories 2407.7, Fat 126.9, SaturatedFat 19.7, Cholesterol 4.5, Sodium 1775.7, Carbohydrate 272.4, Fiber 27.2, Sugar 113.1, Protein 64.4

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