Some of you have reached out to me and asked why, oh why, do I so rarely post any #vegan desserts on this blog and the answer is two-fold really.
The first answer is simple: calories & sugar. Back in 2017 I made the decision to go vegan for my health, which meant I needed to get rid of old eating habits and replace them with healthier, cruelty free options that would help me lose weight and get back in shape.
Second, shortly after going vegan we moved from Germany to Romania and the stove we had until recently was total crap. Complete and total crap.
So there you have it, my short-ish explanation for why this blog has been seriously lacking in vegan dessert recipes. Today, we’re going to see if we can change that with some quick vegan peanut butter cookies.
Just in case you’re wondering, I have not yet reached my weight goal so these are not celebratory vegan cookies, they’re more like ‘celebrating my new stove’ cookies.
And since I’ve been looking for ways to make calorie friendly dessert recipes, I decided to fiddle with the recipe a little bit, so here we go!
Brown sugar (light or dark, unless you have access to truly vegan cane sugar)
Almond milk (or your preferred plant milk)
Vanilla extract (I use Dr. Oetker’s Madagascar vanilla and I love it, but use what you have)
Make the COOKIES:
Mix peanut butter and sugar in your mixing bowl.
Add in milk and vanilla
Mix remaining ingredients until you have a yummy vegan peanut butter cookie dough
Use a cookie scoop or a spoon to measure 1 tablespoon of dough and then roll & flatten like the photo below, using a regular kitchen fork
Line the cookies on parchment (or silicon if you have it, drop recommendations in the comments below, please!) paper and pop into a preheated oven at 350°F/180°C.
Bake for 10 to 13 minutes, shorter for soft cookies and longer for crispier ones.
See how easy these vegan cookies were to bake? All you need is one bowl, a good mixing arm and some good quality peanut butter and you’re good to go.