Chewy Buttery Vegan Peanut Butter Cookies Recipes
SOFT 'N CHEWY VEGAN PEANUT BUTTER COOKIES
Make and share this Soft 'n Chewy Vegan Peanut Butter Cookies recipe from Food.com.
Provided by Chef tanecnk
Categories Dessert
Time 13m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Cream together the brown sugar and peanut butter in a medium-large bowl.
- Add the applesauce, vanilla extract, soy milk and stir.
- To the bowl add the baking soda, salt and flour.
- On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork. You may need to spray the fork with cooking spray before doing this so the dough does not stick.
- Bake cookies for 8-10 minutes (eight minutes for super soft and 10 minutes for a bit crunchy).
- Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm!
- *You may get about 18 cookies out of the recipe depending upon how large you like them!
Nutrition Facts : Calories 173.4, Fat 5.6, SaturatedFat 1.1, Sodium 205.7, Carbohydrate 27.9, Fiber 1.1, Sugar 16, Protein 4
VEGAN PEANUT BUTTER COOKIES
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. -Katie Bandurski, Shorewood, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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- In a stand-up mixer, cream together vegan butter, brown sugar, and peanut butter until light and fluffy, scraping down the sides as necessary. Add vanilla extract and applesauce.
- In a separate bowl combine flour, baking powder and soda, and salt. With the mixer running on the lowest setting, slowly add in the flour mixture until dough is uniformly mixed. Be careful not to over mix. Cover and chill dough for one hour.
- Preheat oven to 375 degrees. Using a cookie scoop, scoop cookies onto a parchment-lined baking sheet. With a fork, gently flatten cookies in a criss-cross pattern.
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