Vegan Peanut Butter Cookies
Dive into the world of deliciousness with these egg free, dairy free Peanut Butter Cookies. Making the most scrumptious, vegan-friendly cookies is a painless and quick process that will have you munching away in 20 minutes! Whether you're a seasoned baker or new to the kitchen, these cookies are straightforward to make and sure to impress.
Equipment
- nonstick baking sheet, oven
Ingredients
- ½ cup vegan butter softened
- ½ cup creamy/smooth peanut butter
- 3 tbs egg replacement see notes
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ tsp salt
- 1 cup all-purpose flour
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- In a large bowl, beat together the butter and peanut butter until fluffy.
- Add in the brown and granulated sugar and vanilla and beat again until combined.
- Mix in the flour, salt and baking soda until the mixture forms a dough.
- Roll rounded tablespoons of mixture in your hand to form a ball.
- Place each cookie on a baking sheet around 3 inches apart. And using a fork press twice into each cookie forming a cross cross pattern.
- Bake each batch for 10 minutes or until slightly browning on the edges.
- Let the cookies cool slightly on the cookie sheet then transfer to a cooling rack before enjoying!
Notes
**store these cookies in an air tight container at room temperature, they will stay fresh for up to a week.
** feel free to freeze the cookies in a ziplock bag to maintain freshness for longer.
** I used smooth all natural peanut butter, feel free to use chunky pb for added texture!
** I used an egg substitute in this recipe. You can also use a flax egg ( made by mixing 1 tbs ground flax with 2 tbs warm water and leaving it to set for 10 minutes) for any non vegans you can use a regular egg.
** please be sure to measure the ingredients accurately. The entire texture of these cookies depends on measuring every laughing exactly.