The first dozen or so times I tried to veganize a dessert recipe the results were disastrous. My cakes were too dense thanks to the applesauce, my cookies were flat and heavy and my pies were not flaky. I came pretty close to resigning myself to a life without my favorite homemade desserts, which surprised me because I’m a very occasional consumer of sweets.
My husband however has a certified sweet tooth and he was nowhere near ready to resign himself to a life without homemade baked goods. So I did my homework and thanks to other amazing vegan bloggers & vloggers, plus all the advancements in vegan food, things began to improve. Non-dairy milk, flax & chia seeds, applesauce and plenty of other dairy substitutes were tried, rated and discarded or kept in my pocket for use at a later date.
Now, thanks to plant butter and amazing egg substitutes, you won’t be able to tell the difference between my baked goodies and those with butter, milk and eggs in’em. And that’s a promise!
Which is my (very) long-winded intro into a day of peanut butter cookies, which happen to be my hubs’ favorite thing. He asked me for more than a week to make them and I finally relented. And thanks to poor planning, I had a leftover bag of vegan chocolate chips to use for a few of the cookies!
I have a super easy vegan peanut butter cookie recipe that you will LOVE! All you need is peanut butter (1 cup), butter (1 cup) and brown sugar (1.5 cups), which you will cream together. Add in 2 vegan eggs and vanilla extract (I used a splash of Disaronno instead, but do you) and then set aside. Add flour (2.5 cups), salt (1/2 tsp), baking soda (1.5 tsp) and powder (1 tsp) in a bowl and then mix into wet ingredients until blended. Chill for ten minutes and bake 10 to 12 minutes. (Makes 4 dozen-ish)
It’s very easy and the results are worth the effort. If you want softer chewy cookies, cook at the low end of the time and if you want them crispier, cook longer. But let’s not forget that your stove will help determine an exact cooking time to pay attention to the progress.
Just in case you need a reason to have vegan cookies for breakfast!
You can use this recipe to make peanut butter sandwich cookies or even XL cookies half-dipped in chocolate. Change the recipe as you see fit.
Here are a few ways I’ve changed up my peanut butter cookie recipe over the years:
1 tsp. Cinnamon
1 tsp. Nutmeg
Rum or Bitter Almond extract
1 pinch of Cardamom
Add pretzel pieces and vegan candy and smoosh into muffin pan
Comment below and tell me how you like your peanut butter cookies!