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.
VEGAN PEANUT BUTTER OATMEAL CRANBERRY COOKIES
These are the perfect vegan treat for anyone who loves peanut butter. The best part? There's no eggs!
Provided by XxXxkittykat
Categories Dessert
Time 16m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- Combine the first five ingredients until very smooth.
- Add remaining ingredients, stir, and fold in the oats and cranberries.
- Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
- Drop by teaspoonfuls into a lightly greased baking sheet.
- Flatten cookies to desired shape (they won't bake down if you don't).
- Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).
Nutrition Facts : Calories 49.8, Fat 1.3, SaturatedFat 0.3, Sodium 70.7, Carbohydrate 8.6, Fiber 1, Sugar 3.7, Protein 1.4
VEGAN OATMEAL CRANBERRY COOKIES (SUGAR FREE)
I was looking for classically delicious vegan oatmeal cookie recipe, that was lower in fat and sugar--I stumbled upon one that needed a lot of tweaking and this is what it has become. Everyone who has tried these loves them and you can't even tell that these are vegan, or sugar free to boot. Happy baking!
Provided by MellyLou
Categories Drop Cookies
Time 17m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- These can be made with just a bowl and a spoon--overmixing will make them spongy, so start by mixing the dry ingredients together and then add syrups, oil, vanilla and cranberries.
- Spoon onto lightly greased, parchment or silpat surface. Bake for 10 or less minutes, until just turning slightly brown on edges--cookies may seem a bit too soft, but they will firm up a bit while still maintaining a good soft moist texture.
- Be careful not to overcook (or yes, they will be dry and hard)!
VEGAN PEANUT BUTTER OATMEAL COOKIES
This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.
Provided by Lalaloula
Categories < 30 Mins
Time 24m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
- In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
- Fold in half the flour mixture to moisten, then fold in the remaining half.
- Fold in chopped peanuts or chocolate chips and pb chips.
- Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
- Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
- Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
- Enjoy! :).
Nutrition Facts : Calories 2407.7, Fat 126.9, SaturatedFat 19.7, Cholesterol 4.5, Sodium 1775.7, Carbohydrate 272.4, Fiber 27.2, Sugar 113.1, Protein 64.4
VEGAN PEANUT BUTTER OATMEAL COOKIES (HEALTHIER)
This is my healthified version of Recipe #461702. Of course its still a cookie and contains chocolate (if you so choose to use the chocolate chips), but you can eat a few more of these without feeling guilty. I hope youll enjoy them, too. :)
Provided by Lalaloula
Categories Drop Cookies
Time 25m
Yield 22 chunky cookies
Number Of Ingredients 15
Steps:
- In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
- In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
- Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
- Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
- Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
- Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
- Enjoy! :).
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- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in cranberries. Dough will be very sticky and wet.
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Ratings 45Calories 134 per servingCategory Cookies, Dessert
- Add the vegan butter and white and brown sugar to an electric mixer bowl and cream them together. Do this very well, let it run a couple of minutes while you get some other ingredients ready. Add in the peanut butter and vanilla extract while the mixer is running and let them mix in well.
- Add the flour, rolled oats, baking powder, baking soda and salt to a bowl and mix in together. Then add all the dry ingredients in with the vegan butter, sugar and peanut butter mixture. Mix together with a spoon (don't use the electric mixer for this part).
- Your cookie dough should be fairly wet, a little too wet to roll into balls with your hands. Use a cookie scoop to scoop out even sized amount of dough onto a parchment lined baking tray. Aim for roughly 2 Tbsp sized balls and to get around 20 cookies.
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