Classic Peanut Butter Cookies (Vegan)
This is a light, crispy, slightly chewy cookie bursting with peanut butter flavor. These are egg free, dairy free and can be whipped up and baked in 30 minutes. The only peanut butter cookie recipe you will need.
What would life be like without peanut butter cookies. I’m not a peanut butter nut but I love peanut butter cookies. I grew up on this recipe. It is one of the first recipes I adapted after becoming vegan as I was determined to bring this recipe along with me. Why should I not enjoy the deliciousness of this cookie just because I’m vegan? They are full of peanut butter goodness and have the classic crispy edge and signature crisscross.
What you will need:
The star of the show is peanut butter. I used all natural peanut butter for these cookies. I know there is some debate when it comes to baking with natural peanut butter vs processed peanut butter. I am team natural. The concerns seem to be too oily or too dry and crumbly. These cookies have just the right amount of crisp and don’t fall apart while being enjoyed. Natural peanut butter (made with only peanuts) separates in the jar. An easy resolution is to combine it well before using (can be done by hand or with a hand mixer). Small price to pay, in my opinion, for these delicious cookies.
- plant based butter with salt
- all natural peanut butter (only ingredient is peanuts)
- combination of cane sugar and coconut sugar
- vanilla extract
- all purpose flour
- egg replacement = combination of water, baking powder and oil (I used olive oil)
How to:
Whipping up these cookies is quick and easy. Begin by creaming together the butter, both sugars and peanut butter. We want it to become light and fluffy, should take about 3 minutes. The 3 ingredients making up the egg replacement can now be combined and mixed. Once made up, immediately add to the peanut butter mixture along with the vanilla extract and combine well. Lastly, add the flour and mix until just combined. Scoop 2 tablespoon size balls, roll them between your palms to smooth them out and place on a prepared baking sheet. Don’t forget the crisscross marks on top of each cookie. Bake at 350F for 14 minutes. Let the cookies rest on the cookie sheet for a few minutes before transferring them to a cooling rack.
Helpful tools/tips:
The egg replacement in this particular recipe is a combination of water, oil and baking powder. This combination gives the cookie a wonderfully crispy outside, the first trademark of a great peanut butter cookie. Second trademark being the classic crisscross. Heads-up on this particular egg replacement, have your ingredients ready but do not combine the three ingredients until you are ready to add them to the recipe; the reason for this is the baking powder activates as soon at it combines with the water. When using natural peanut butter (peanuts are the only ingredient), the peanut butter will need to be recombined with the separated oil before using.
These cookies are classic, crispy and peanut buttery complete with rough edges and crisscross design. Hope you enjoy them as much as I do.
Alright, let’s get started. Please make, bake and enjoy!
Classic Peanut Butter Cookie (Vegan)
Ingredients
- 1 stick/113 grams plant based butter with salt (room temperature)
- ½ cup/128 grams peanut butter (I used all natural peanut butter)
- ½ cup/100 grams cane sugar
- ½ cup/100 grams coconut sugar
- ½ tbsp vanilla extract
- 1½ cups/180 grams all purpose flour
- 2 tbsp water
- 2 tsp baking powder
- 1 tsp oil – I used olive oil
Instructions
- Set oven to 350℉ and prepare a cookie sheet ( it will take more than one cookie sheet for all the cookies).
- In the bowl of a mixer add the room temperature butter, both sugars and the peanut butter, cream together for 3 minutes (should become lighter in color and become smooth and creamy). You can also do this with a hand mixer, also on medium high speed for 3 minutes.
- Combine the water, oil and baking power to a small container, stir to combine and add to the peanut butter mixture, add the vanilla. Mix on medium high for 1 minute.
- Add the flour to the peanut butter mixture, mix on medium low speed just to combine.
- Scoop 2 tablespoon size balls, roll between your palms to smooth out and place on the cookie sheet, don't forget to put the crisscross mark on each cookie, dipping your fork in water can help with this.
- Bake the cookies for 12 to 14 minutes, remove from the oven and let sit on the pan for 5 to 10 minutes, then place them on a cooling rack to completely cool.These last 3 to 5 days in an airtight container.
great recipe