Optionally, sprinkle with sugar or coarse salt. Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. Once they are done, take out and let cool completely. The hardest part will probably be measuring out your peanut butter and then getting it all out of the measuring cup because it’s just so sticky. https://www.tasteofhome.com/recipes/vegan-peanut-butter-cookies https://www.bbcgoodfood.com/.../5384531/recipe/vegan-peanut-butter-cookies Taste of Home is America's #1 cooking magazine. Thanks for the recipe. Then, mix in the baking soda, sugar, flour, applesauce, vanilla, and salt. Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased. Thanks so much for stopping back to tell me – always makes my day. Love this cookies! So of course, I felt the need to veganize this classic cookie! Place the balls of dough about 2 ½ inches apart on a baking sheet. PRIVACY POLICY + DISCLAIMERS     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… Roll the dough into small balls, and place them in rows on the cookie sheet. I tested many batches and they were just fine. The secret ingredient in the applesauce, which keeps them moist and flavorful. See full disclosure policy here. Using a folding technique makes the mixing easier to manage because of how thick the peanut butter is. These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free. Can another flour type besides the rice flour? Add the peanut butter and vanilla extract and mix in. It takes just a few simple ingredients, that you probably already have in your pantry. For more of my favorite cooking tools, shop my kitchen essentials. Everyone loved them and had no idea they were vegan cookies. To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months. Chewy, soft center and crisp edges-perfect. So let them cool and harden up before removing from the cookie sheet. They are fragile when first baked. Place the dough in the fridge for about one hour to cool. To keep longer, store in the refrigerator for up to 2 weeks. Will make again but next time I will not add the salt, maybe enough in peanut butter already??? (I used rice flour to keep this recipe both vegan and gluten-free.). —Katie Bandurski, Shorewood, Wisconsin, Vegan Peanut Butter Cookies Recipe photo by Taste of Home. The secret ingredient in the applesauce, which keeps them moist and flavorful. They do well loosely covered on the counter for 2 – 3 days as well. I expect almond flour or a gluten-free baking flour would work just as well. Don’t worry your vegan peanut butter cookies will not taste like apples – I promise. I think you’ll find these cookies to be the softest, most tender, and peanut-buttery you’ve ever tasted. If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free. Thanks so much for the recipe! Next, add the flour and mix to combine. Preheat oven to 350°. Vegan peanut butter oatmeal cookies, a perfect combination of oatmeal cookies and peanut butter cookies! Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. Learn more about TSV →, ABOUT     Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best! To keep longer, store them in the refrigerator for up to 2 weeks. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. If you like creamy, go creamy. Imagine a delicious snack that is guilt free snack! . SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). PEANUT BUTTER COOKIES TO DIE FOR!!! And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. Enjoy. This cozy homemade recipe is so easy that you’ll probably memorize it and make it again and again. Will make again for sure. I’ve always loved peanut butter, and I think I’ve passed that on to my kid. Plus, applesauce has tons of health benefits, so these cookies are basically health food. Next, add the flour, baking soda and salt, mix to combine. Since they contain no butter or eggs, they need a little time to firm up. Since the dough is chilled, it will flatten nicely and the criss-cross marks will stay put. Plus, they're cute as a button and easy to make with just a few simple ingredients. Easy to make. But traditional peanut butter cookies are made with ingredients like eggs and butter. And some years later it made it’s way to the U.S. And the rest is history. If you’re allergic to nuts, try using sunbutter instead. First time I made vegan pb cookies. Save my name, email, and website in this browser for the next time I comment. Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). When they’re done, let them cool completely so that they don’t fall apart. This will help flatten your cookies and make them look all fancy. They are crispy on the edges but soft in the middle. Thank you for sharing this delicious recipe…VEGAN IS OHHHH SO GOOD. To warm the milk, set it in a warm spot by the oven while it’s heating. Give everything a good stir, until it’s well combined. **If you don’t have baking soda on hand, baking powder works great too. 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. These vegan peanut butter cookies are so rich and buttery, you’ll never believe they’re vegan and gluten-free. Scrape down the sides of the bowl, then add the flax mixture and the vanilla extract. Then use your spatula to fold your peanut butter into the rest of the ingredients. Optionally, sprinkle with sugar or coarse salt.

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