Vegan Peanut Butter Cookies
Thick, chewy peanut butter cookies without the eggs or dairy! Perfectly sweetened and loaded with creamy peanut butter.
- Prep Time: 10 minutes
- Bake Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1/2 c vegan butter
3/4 c creamy peanut butter
3/4 c dark brown sugar
2 tsp vanilla extract
1 1/4 c all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tbsp granulated sugar for rolling (optional)
Instructions
- Prepare the Cookie Dough: In a large bowl, beat together vegan butter, peanut butter, dark brown sugar and vanilla extract with a stand mixer or an electric hand mixer until well combined. This should take about 30 seconds. For peanut butter cookies, you don’t want to introduce too much air into the dough. Add in the salt and baking soda. Beat again to distribute. Pour in the flour and beat until just combined. Do not over-mix.
- Chill the Dough: Cover dough with plastic wrap and place in the fridge to chill for at least 30 minutes.
- Sugarcoat and Criss-Cross: While dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper or a silicone baking mat. Add granulated sugar to a small bowl. Taking about two tablespoons of dough at a time, roll the cookie dough into a ball between your hands and then roll in the granulated sugar until coated on all sides. Place balls of dough 2 inches apart on prepared baking sheet. Press down into the sheet using a fork to create a criss-cross pattern.
- Bake: Place baking sheet on center rack of preheated oven and bake cookies for 12-14 minutes. Cookies will be delicate when they first come out of the oven so allow them to rest on baking sheet for about 5 minutes before transferring to a wire rack.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month. Cookie dough will keep in the fridge for about 24 hours or can be frozen for up to a month.
*When it comes to baking, non-natural peanut butters are best. Save your natural peanut butters for cooking and toast!
*Always use a name brand, high quality vegan butter like Earth Balance. It makes all the difference!
*If you like perfectly round cookies, gently swirl a circular cookie cutter or the open side of a large mug around the cookies right when they come out of the oven.
Find it online: https://censoredbaker.com/vegan-peanut-butter-cookies/
