Chewy Buttery Vegan Peanut Butter Cookies Recipes

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.

Steps:

• Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
• In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
• Mix in soy milk, egg replacer and vanilla.
• Sift in flour and baking powder into mixture. Add in salt.
• Place cookies 2 inches apart onto lightly greased cookie sheets.
• Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

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!

Steps:

• PREHEAT OVEN to 350 degrees fahrenheit and lightly grease two baking sheets.
• In a large bowl, combine the oil, brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth.
• Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form.
• Fold in the oats and raisins.
• Roll out the dough into walnut sized balls (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets.
• Press the cookies down lightly with your fingers.
• Bake for 10-12 min, until the cookies have spread and are lightly browned.
• Remove from the oven and allow to cool on their baking sheets for about 2 min before transferring to a wire cool rack.
• Cool the cookies completely before storing in a tightly covered container.