Vegan Peanut Butter Cookies – Soft, Chewy & Sweet

Generally you simply want a cookie. And when that craving hits, these vegan peanut butter cookies completely ship. They’re mushy, chewy, and style indulgent, however they’re made with feel-good components.

As an alternative of processed sugar overload, I take advantage of coconut sugar and maple syrup for pure sweetness. Oat milk retains issues dairy-free and clean, and there’s no butter, no eggs, and no bizarre components. Plus, peanut butter provides protein and wholesome fat, so these cookies fulfill with out the crash. This can be a cookie you’ll be able to really feel higher about sharing along with your children—or sneaking after bedtime.

These simple vegan peanut butter cookies are enjoyable to make and much more enjoyable to eat! Additionally they make the proper companion to my morning cup of healthy coffee.

Vegan Peanut Butter Cookie Substances

The components for these pleasant treats are fairly straight ahead, with a couple of enjoyable twists. I’m utilizing coconut sugar as an alternative of brown sugar, maple syrup as an alternative of granulated sugar and oat flour as an alternative of standard flour. Learn why under:

• Creamy peanut butter: I take advantage of pure peanut butter for this recipe and mine end up nice each time. Simply ensure that dough is completely combined earlier than forming it into balls. Pure peanut butter typically separates within the jar, so give it a great combine even earlier than measuring out the required quantity to make sure you get all these wanted oils.
• Coconut sugar: This darker sugar acts equally to brown sugar and brings depth to this recipe.
• Unsweetened oat milk: Non-dairy milk is all the time a winner– and oat milk helps the cookies fluff up a bit.
• Maple syrup: That is my pure sweetener of alternative in all baked items.
• All-purpose flour: You should use bleached or unbleached. In case you’re gluten free, use oat flour of a GF flour.

The best way to Make Vegan Peanut Butter Cookies

This peanut butter cookie recipe is fairly fast to make and takes an oven, parchment-lined baking sheet, two mixing bowls and a fork. 

2. In a big mixing bowl, combine peanut butter, coconut sugar, oat milk, maple syrup and vanilla till clean and creamy. Be happy to make use of a standing mixer or a hand mixer to get the creamiest outcomes.

3. In a small bowl, whisk collectively flour, baking soda, sea salt and cinnamon till nicely mixed. 

4. Add the flour combination to the peanut butter combination and stir till mixed. I like utilizing a spatula to mix, in order that I don’t over combine. It must be crumbly.

5. Drizzle the oat milk over the cookie dough then use a spatula or your fingers to mix. The dough can be a bit sticky. If it doesn’t maintain collectively add extra oat milk, a teaspoon at a time, till the dough comes collectively. 

6. Form the dough into 1″ spherical balls then set them on the prepped baking sheet. You should use a cookie scoop in order for you, but I discover I get a greater ball form simply utilizing my fingers. Use a fork to create the basic crisscross sample on the highest of the cookie dough balls to flatten it. 

7. Bake for 8 minutes, or till the perimeters are golden brown and the middle is simply set. Take away from the oven and let cool on the baking sheet for 10 minutes, then switch to a wire rack to complete cooling.

When testing this recipe, I attempted each chilling the dough within the fridge/freezer in addition to simply baking immediately. I didn’t discover a distinction in how the cookies turned out, so I didn’t embody that further step in my recipe.

In case you’ve tried this vegan peanut butter cookies recipe then don’t neglect to let me know what you assume within the feedback under. I like listening to from you!

Activate cook dinner modePrevents display from going darkish

• Preheat oven to 350°F. Line a baking sheet with parchment paper.

• In a mixing bowl, combine peanut butter, coconut sugar, oat milk, maple syrup and vanilla till clean and creamy. In case you have an electrical mixer, I might use that.

• In a small bowl, whisk collectively flour, baking soda, sea salt and cinnamon.

• Add the flour combination to the peanut butter combination and stir till mixed. Will probably be crumbly.

• Use a picket spoon to mix. The dough must be somewhat sticky. If it would not stick collectively, add somewhat extra oat milk, one teaspoon at a time, till dough comes collectively.

• Form dough into 1″ dough balls and set on baking sheet.

• Utilizing a fork, create the crisscross sample on prime of every ball to barely flatten (but do not make it too flat).

• Bake for 8 minutes, or till golden brown round edges and set within the middle.

• Take away from oven and let cool on baking sheet for 10 minutes. Switch to wire rack to complete cooling.

• You may retailer these cookies in an air-tight container for as much as 1 week. 
• To make your personal oat flour for this recipe: mix rolled oats in a high-powered blender or meals processor till finely floor.
• Swap peanut butter for cashew butter, sunflower butter, almond butter, and so forth.
• Swap oat milk with the dairy-free milk of your alternative.
• Swap all objective flour for oat flour or gluten-free flour mix.

Serving: 1 cookie | Energy: 122 kcal | Carbohydrates: 16 g | Protein: 3 g | Fats: 6 g | Saturated Fats: 1 g | Polyunsaturated Fats: 1 g | Monounsaturated Fats: 3 g | Sodium: 203 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 5 IU | Calcium: 12 mg | Iron: 1 mg