Classic Peanut Butter Cookie (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.
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.