What is your favorite type of cookie? Are you a classic chocolate chip person? Or are you a double chocolate lover? Better yet, are you one of the rare oatmeal raisin fans? Personally, I answered yes to all of the above. I rarely meet a cookie that I don’t like! However, there is one cookie that I will never turn down: the classic peanut butter cookie.
Peanut butter is a nearly perfect food. It’s rich, creamy (or crunchy if that’s your thing), and perfectly balanced between sweet and salty. There’s a reason I eat it by the spoonful – and don’t act like you don’t do it too! Despite all these amazing attributes, I say it’s nearly perfect because there is a way to make peanut butter better. I think you know where I’m going with this!
Peanut butter cookies are the definition of perfection. They’re chewy, sweet, and full of nutty flavor. Whenever I see that criss-cross indent, I just can’t say no!
Before I went vegan, I used to make 3 ingredient peanut butter cookies all the time. I even had the recipe memorized: a cup of peanut butter, a cup of sugar, and an egg. Since transitioning to a plant-based diet, I’ve been searching for a replacement recipe to satisfy my nostalgic cravings, and I think I’ve finally found it! This recipe is super simple (no fancy ingredients like vegan butter or flax eggs), and it perfectly replicates the nutty cookies of my childhood. You could even add some vegan chocolate gems to turn these into peanut butter blossoms!
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Vegan Peanut Butter Cookies
A childhood classic – turned vegan! These peanut butter cookies are perfectly chewy and made without any fancy ingredients.
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 1/2 tsp vanilla extract
- 1/3 cup unsweetened almond milk
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer with the paddle attatchment, combine the peanut butter, sugars, and vanilla extract. Mix on high speed until creamy. Add the almond milk and beat on high speed for an additional 2-3 minutes.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the stand mixer while stirring on low speed, mixing just unil incorporated.
Scoop out six 1 tbsp sized balls of dough onto each baking sheet, leaving as much space as possible between cookies. Use the back of a fork to gently flatten the dough, pressing twice to create a criss-cross pattern.
Bake cookies in preheated oven for 8-10 minutes. Remove from oven and allow to cool on the baking sheet for 5 minutes before carefully using a spatula to transfer to a wire rack.
Repeat Steps 4 and 5 with remaining dough to make 12 more cookies.