Irresistable Vegan Peanut Butter Cookies Recipes
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.
IRRESISTABLE VEGAN PEANUT BUTTER COOKIES
These are the best Peanut Butter cookies ever!! my family didn't even know they were vegan till after i told them. they are soft, and chewy! they are just to die for! i make these all the time, they are my favorite cookie. :)
Provided by VeganCookie
Categories Drop Cookies
Time 30m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 9
Steps:
- Pre Heat oven to 375 degrees F.
- Combine the first 5 ingredients. mix until well combined.
- Add the "egg". mix again.
- Combine the flour, baking soda, and salt in a separate bowl.
- Mix the flour into the peanut butter mixture, mix until well combined.
- Drop cookies with spoon onto un-greased cookie sheet, and make a criss-cross pattern on the back of each cookies with a fork. then bake for about 8 minutes,or until very slightly brown on the edges.
- Remove from oven and allow to cool.
- Enjoy! : ).
CHEWY, BUTTERY VEGAN PEANUT BUTTER COOKIES
I love theses cookies and there so easy to make!. You can use only peanut butter, but the almond butter is so worth it!
Provided by Newyorkchick130
Categories Drop Cookies
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 93.2, Fat 5.1, SaturatedFat 0.8, Sodium 61.2, Carbohydrate 10.5, Fiber 0.7, Sugar 6.5, Protein 2.1
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