Vegan Peanut Butter Cookies

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Vegan Baking Snack

Prep time: 15 Cook time: 10

Serves: 20

Source: https://simple-veganista.com/vegan-peanut-butter-cookies/#tasty-recipes-25652-jump-target

Metric US Customary

1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
1 cup oconut sugar or pure cane sugar* (192g)
6 tbsp almond milk, room temp
2 tsp vanilla extract
1 cup flour (120g), spelt, unbleached all-purpose, almond flour, or 1-1 gluten-free blend
1 tsp baking soda
1 generous pinch of mineral salt (only use if nut butter is unsalted)

Preheat the oven to 350 degrees F (180 C). Line a cookie sheet with a silicone mat, parchment paper, or leave it ungreased.

Make the dough: In a large bowl, mix the peanut butter and sugar until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, and mix to combine. The dough will be tough to stir; mixing it by hand will be easier.

Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inches. Place the dough balls about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.

Bake: Place in the oven and bake for 10-13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Let cool for a few minutes, then transfer the cookies to a wire rack and repeat with the remaining dough.

Makes 20 – 24 cookies.

Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, refrigerate for up to 2 weeks.

To freeze: Let cookies cool completely, then store in a freezer-safe container for up to 2 months.