Soft vegan peanut butter cookies are the ultimate cozy Sunday afternoon treat for me. These cookies are so yummy and easy to made. Topping these soft vegan peanut butter cookies with chopped roasted peanuts will give them additional crunch and flavour.
I used all natural crunchy peanut butter and I added a mix of brown and white sugar. The brown sugar makes these cookies so soft and chewy, but you could use just all white sugar instead. I added one tablespoon of canola oil, just because my jar of peanut butter was open for a while and the all natural peanut butter tends to be a little dryer towards the bottom of the jar.
Soft Vegan Peanut Butter Cookies
Soft vegan peanut butter cookies are the ultimate cozy Sunday afternoon treat for me. These cookies are so yummy and easy to made.
Servings: 6 cookies
Ingredients
- 110 g peanut butter all natural - crunchy or smooth
- 2 tablespoons packed brown sugar
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1/2 flax egg
- 1 tablespoon canola oil
- 80 g all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- about 2 tablespoons chopped peanuts more if you used smooth peanut butter
Instructions
- Prepare 1/2 flax egg by mixing 1/2 tablespoon of ground flax seeds with 1 1/2 tablespoons of cold water, let stand for 10 minutes.
- In a medium bowl, combine all 'wet' ingredients (up to the flour) and mix with a hand mixer until smooth and well combined.
- In another bowl, mix the flour, baking powder and salt before adding it to the wet ingredients. Mix well until you have a soft dough. Add more chopped peanuts if you like.
- Chill the dough for 30 minutes.
- Preheat oven to 350F (180C)
- Divide dough into 6 equal pieces and roll them into a ball. Slightly press some chopped peanuts into the dough and flatten the balls at the same time.
- Bake for 11 to 12 minutes.The tops will be soft but will set as the cookies cool. If the tops and edges both are too soft, bake for an extra minute.
- Cool the cookies on the sheet for 10 minutes, before transfer them on a wire rack to cool completely.
can i use something else instead of the flax egg i normally use vinegar and baking powder but would you reccomend anything else.
Hello Mikky, I would use vinegar and baking powder for pancakes & cakes, but not for cookies where you are looking for a more dense texture. You could try dairy-free yoghurt or even give it a try without any egg replacer.
thank you for your comment i tried making them with vinegar and baking powder and they are amazing Ive had so many people who have had them ask for the recipe and who have constantly said that its the best they have ee had. To be honest i don not think it makes a difference, they still harden and are fabulous.
Thank you. 🙂