VEGAN PEANUT BUTTER COOKIES
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
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
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
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
VEGAN PEANUT BUTTER COOKIES
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
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.
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THE BEST VEGAN PEANUT BUTTER COOKIES - LOVING IT VEGAN
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Ratings 65Calories 183 per servingCategory Baking, Cookies, Dessert
- Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in.
- In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together. Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don't use your electric mixer for this part.
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5/5 (161)Total Time 25 minsCategory DessertCalories 125 per serving
- Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
- In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
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