Vegan Peanut Butter Cookies
Make soft and flavorful vegan peanut butter cookies with just a few simple ingredients. No butter, no eggs, and perfect for quick baking.
Servings: 20 cookies
Ingredients
Dry
- 1 cup all-purpose flour sifted
- 1 teaspoon baking soda
- ⅛ teaspoon Himalayan pink salt
Wet
- 1 cup no-stir creamy peanut butter
- ½ cup cane sugar
- ¼ cup brown sugar see note #1
- ⅓ cup non-dairy milk cold
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350ºF and line your baking sheet with parchment paper.
- In a large bowl, mix the sugars and peanut butter until well combined. Add the remaining wet ingredients—non-dairy milk and vanilla extract—and stir until smooth.
- Sift in the flour, then add the salt and baking soda. Mix until a soft dough forms. If the dough seems dry or crumbly, slowly add 1-2 tablespoons of plant milk until it's soft and holds together easily.
- Use a cookie scoop or about 1 tablespoon of dough for each cookie. Roll the dough into a ball and place it on the baking sheet. Gently press a fork into the top, then press again in the opposite direction to create a criss-cross pattern.
- Bake at 350º for 10-12 minutes. The shorter time yields soft cookies. Baking a bit longer gives them crisp, golden edges.
Notes
- Use a spoon to scoop the brown sugar into the measuring cup.
- Use cold milk to keep the dough firm, so chilling is not required.
- The perfect dough will feel soft and smooth, similar to fresh play-dough. It should roll easily and hold its shape without turning sticky.
Nutrition
Serving: 1 cookie | Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 122mg | Fiber: 1g | Sugar: 10g
