Mix by hand, don’t use your electric mixer for this part. Rude or insulting comments will not be accepted. these are satisfying, Grain-free, gluten-free, egg-free, and flourless cookies! Next, add the flour and mix to combine. Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. However, there is one change that I will make to the recipe when I make them again: Because I am on a low salt diet, I only used 1/4 t. of salt, and still found them to be plenty salty everything tastes slaty when you aren’t use to cooking with it) Next time I think I will eliminate the salt entirely. To make 20 vegan peanut butter cookies, you’ll need: 1 cup whole spelt flour (or oat flour or whole wheat flour) 1/2 cup unsalted, runny peanut butter (store bought or … Please do us a favor and rate the recipe as well as this really helps us! Facebook Twitter LinkedIn Tumblr Pinterest Reddit VKontakte Share via Email Print. Brownie Grill Bites perfect dessert for a weekend BBQ picnic Father’s Day . Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft and chewy homemade peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best! Shape the mixture into 18 balls. If needed, add another 1 Tbsp non-dairy milk and so on. To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months. There are no eggs or animal products in this cookie recipe. Make them gluten-free. Mix together with a spoon (don’t use the electric mixer for this part). I tested many batches and they were just fine. I sure hope I’m not the only one out there that loves peanut butter this much! You only need a handful (+1) of ingredients, a bowl, and a hand mixer. thanks for sharing all of your amazing recipe! Add in the flax mixture and beat until … Nutritional values are estimates only. Should you give these vegan no-bake peanut butter cookies a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! Prep Time 5 mins Cook Time 10 mins Gram conversions may vary depending on the exact ingredient used, ie all purpose vs spelt have different measurements. They will be soft when they come out of the oven but will firm up as they cool. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Vegan Peanut Butter Cookies – They MELT in your mouth! ★☆. Store: Cookies can be stored in an airtight container on the counter for 5 days. They can also be stored in an airtight container in the fridge. Pair these vegan peanut butter cookies with a cold glass of almond milk, a scoop of vanilla-maple oat ice cream, or a bowl-full of creamy banana nice cream! BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill for in the refrigerator for 30 minutes before baking. Firm stick versions of vegan butter have a lower water content than softer tub styles of vegan butter. For a less sweet cookie, reduce the sugar to ¾ cup which is just as delicious. Minimal ingredients. Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray. CONTACT     Related Articles. Gluten Free! We’ve done a ton of cookie recipes, just type ‘cookies’ into the search bar to see all of them. You can also store them in an airtight container in the fridge. And these peanut butter cookies are simply divine. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together. … The cookies … Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don’t use your electric mixer for this part. Every dog deserves a treat on their birthday and I always try to … That is so awesome Esma, thanks so much for your lovely comment. I used almond milk and threw in some ground walnuts, and I must say that these taste better than the ones you would buy at at Whole Foods! Another great recipe! Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased. Is there a good substitute for the white sugar? And this tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. *Storing: Keep your cookies stored in an airtight container at room temperature for up to 7 days. No! But keep a close eye on them so that they don’t burn. My kitchen was a cool 74 with the air on. Beat another 2 … Place the balls of dough about 2 ½ inches apart on a baking sheet. Soft, sweet, with a little bit of crunch, and the perfect chewy texture, these peanut butter cookies might be the best you’ve ever had. Although this recipe is pretty forgiving, use this Ingredient Weight Chart from King Arthur to ensure you have the correct measurement for your exact ingredient (or do a quick google search if your ingredient isn’t listed). With certain brands of vegan butter I’ve tested (very hard stick variety), I’ve sometimes needed as much as 3 Tbsp of soy milk. Hello from Canada. The very first time EVER making peanut butter cookies, and this recipe is so simple, even I could do it! Using the back of a fork, flatten in a crisscross pattern. The result was tasty, but very crumbly. Vegan, Gluten-Free, Dairy-Free. Full of flavor and so easy to make. In a large bowl, add the peanut butter and sugar and mix until creamy. These vegan cookies are joining the likes of these delicious classic Chocolate Chip Cookies, Vegan Chocolate Chip Oatmeal Cookies, flourless Salted Pecan Sandies with chocolate chips, 4 ingredient Almond Butter Cookies and classic Vegan Snickerdoodles! I use Costco organic peanut butter and drain the oil off. Notes and Tips for the Best Cookies. Mix the ingredients together and if needed, set it in the refrigerator for 15 minutes or until you are able to handle it. Hi Melody, the white sugar really works great in these cookies, but turbinado sugar should also work okay. Next time I bake these, I’ll try to follow the recipe! You will find full instructions and measurements in the recipe card at the bottom of the post. Scrape down the sides of the bowl, then add the flax mixture and the vanilla extract. To freeze the raw dough, form the balls and place them in the freezer on a freezer safe dish for 15 minutes before transferring to container. In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. These cookies are absolutely amazing! If you don’t have baking soda on hand, baking powder works great too. Add soy milk and mix into a cookie dough. These soft, chewy Vegan Peanut Butter Cookies are easy to make in one bowl and so delicious! https://www.tasteofhome.com/recipes/vegan-peanut-butter-cookies The secret ingredient in the applesauce, which keeps them moist and flavorful. The dough will be very sticky and the peanut butter used matters. We love baking cookies! 3-ingredient Vegan Peanut Butter Cookies These vegan 3-ingredient peanut butter cookies have no egg, no dairy, and are gluten-free! Baked cookies should be sealed in an airtight freezer safe bag or container. We can’t get enough of them! *Depending on the brand of vegan butter and peanut butter you use, you may need a little more soy milk than the 1 Tbsp stated OR you might not need any added milk at all. Anyone can make these as it's very easy therefore it's perfect for kids to help with! Preheat the oven to 375°F (190°C). These turned out amazing! You just need two bowls, all the ingredients, and then you can start making these easy peanut butter cookies.. *Make them gluten-free. I baked this for my family friends, everyone loved it! If you love peanut butter as much as I do, then you want to put it in as many things as possible, and baking it into cookies is nothing but a very fine idea. They’re really good. Can you use vegan margarine for this recipe instead of the butter? And some peanut butter brands are oilier than others. 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