Vegan Peanut Butter Cookies
These vegan peanut butter cookies are easy to make, deliciously rich, and perfect for satisfying your sweet tooth while catering to various dietary needs.
Ingredients
Wet Ingredients
- 1 cup natural peanut butter Use smooth, natural peanut butter for the best flavor.
- 1 cup brown sugar Packed brown sugar adds sweetness and moisture.
- 1/4 cup almond milk (or any plant-based milk) Substitute with any other plant-based milk if desired.
- 1 teaspoon vanilla extract Enhances the overall flavor of the cookies.
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour) For a gluten-free option, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda Helps the cookies rise.
- 1/4 teaspoon salt Balances the sweetness of the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter and brown sugar. Mix until smooth and creamy.
- Add the almond milk and vanilla extract. Stir until well blended.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix.
- Use a tablespoon to scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spaced about two inches apart.
- Press each ball with a fork to create a crisscross pattern on top.
Baking
- Bake for about 10 to 12 minutes until the edges are lightly golden. The cookies may look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve with plant-based milk or crumbled over dairy-free ice cream. For flavor variations, consider adding chocolate chips or nuts.