Chewy Vegan Peanut Butter Cookies
Servings: 24
These vegan peanut butter cookies are soft and chewy with no butter or eggs. Coconut sugar, a splash of oat milk and a little maple syrup do the work, a pinch of cinnamon adds warmth, and 24 cookies are ready in 23 minutes.
Ingredients
- 1 cup peanut butter creamy
- 1 cup coconut sugar
- ¼ cup oat milk unsweetened
- 2 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- 1 tsp sea salt, unrefined
- ⅛ tsp ground cinnamon ground
Instructions
- Heat the oven to 350 °F. Line a baking sheet with parchment paper.
- In a mixing bowl, mix the peanut butter, coconut sugar, oat milk, maple syrup and vanilla until smooth and creamy, using an electric mixer if you have one.
- In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
- Add the flour mixture to the peanut butter mixture and stir with a wooden spoon until combined; the dough will look crumbly at first, then turn slightly sticky. If it doesn't hold together, add a little more oat milk, a bit at a time, until it does.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet. Press each ball with a fork in a crisscross pattern to flatten slightly.
- Bake until golden brown at the edges and set in the center, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Texture Tip: Use a creamy, no-stir peanut butter. Natural peanut butter that separates can make the dough oily.
- Nut-Free: Sunflower seed butter works in place of the peanut butter, as do almond or cashew butter if nuts are fine. Sunflower butter can turn the centers slightly green as it reacts with the baking soda; it's harmless.
- Gluten-Free: Oat flour or a gluten-free flour blend works in place of all-purpose flour. To make oat flour, blend certified gluten-free rolled oats until finely ground.
- Storing: Store in an airtight container for up to 1 week.
Nutrition
Serving: 1cookie, Calories: 122kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 203mg, Potassium: 75mg, Fiber: 1g, Sugar: 7g, Vitamin A: 5IU, Calcium: 12mg, Iron: 1mg
