Love desserts, but don’t want to make your cookies with dairy products? My vegan peanut butter cookie recipe produces peanut butter cookies that are just as rich with flavor as any non-vegan treats. Vegan peanut butter cookies are made using unsalted peanut butter, honey, and other vegan-friendly ingredients to provide the texture and flavor that you love. You can modify the outcome by choosing either crunchy or creamy texture. You also can substitute agave nectar or maple syrup for the honey. Experiment and see which version you like best. Enjoy them by themselves, or sandwich two of them around your favorite flavor of dairy-free ice cream for an even more sinful treat!
3 tablespoons dairy-free soy margarine or butter
¾ cups unsalted peanut butter. Creamy or crunchy texture is fine.
¾ cups + 2 tablespoons packed organic light brown sugar
½ cup honey. You may also substitute maple syrup or agave nectar for a different flavor.
½ cup plain unsweetened soy yogurt
½ cup whole wheat flour
¾ cups white flour
¼ teaspoon baking powder
¾ teaspoons baking soda
Pinch of salt to taste
White sugar to sprinkle on top of the finished cookies (if you want)
1. Get a medium-sized mixing bowl and put the soy margarine or butter inside. Get an electric hand mixer, and beat the margarine or butter until it takes on a fluffy consistency. This usually takes about two minutes. After that, you can add in the peanut butter you have selected, along with brown sugar, soy yogurt, and honey (or the nectar or maple syrup alternatives). Each time you add in an ingredient, use the electric mixer to beat the ingredients together. The mixture needs to be fully homogenized.
2. Get another medium-sized mixing bowl, and pour in both types of flour, along with the baking soda and baking powder. Add in just a dash of salt. Mix together these dry ingredients.
3. Once the dry mixture is ready, add it to the wet mixture that you made in the first step. Work them together until they are combined fully. Then cover the mixing bowl with the finished batter with plastic wrap. Put it in the fridge for the next hour.
4. Preheat your oven to 350 degrees Fahrenheit. Get two large baking sheets ready. You do not need to grease them or line them.
5. Take the cookie dough out of the fridge after the hour is up. Now shape the batter into balls measuring 2-3 inches in diameter, and then put them on the baking sheets. Press them down so that they form little discs. To get the classic peanut butter cookie pattern on top, push down on them gently with the back of a fork. This allows you to make the criss-cross pattern. You may also sprinkle on some sugar if you want.
6. Put them in the oven for 18 to 20 minutes. Once they are golden brown in color but still a bit soft in texture, they are finished. Pull them out of the oven, and let them sit for one minute so that they have time to cool. If you try to remove them from the pans early, they will stick. After they are cool enough, remote them and transfer them to a wire cooling rack so they can finish cooling off.
Servings : 20
Ready in : 40
Course : Snack
Recipe Type : Vegan Recipes