thanks for sharing all of your amazing recipe! I tested many batches and they were just fine. Rude or insulting comments will not be accepted. The secret ingredient in the applesauce, which keeps them moist and flavorful. For a really crunchy cookie, you can bake for 14-15 minutes. https://www.tasteofhome.com/recipes/vegan-peanut-butter-cookies These vegan Peanut Butter Cookies topped with salted peanuts are super easy to make and so delicious! Vegan butter can vary a lot by brand. 3-Ingredient Vegan Peanut Butter Cookies. I use Costco organic peanut butter and drain the oil off. Brownie Grill Bites perfect dessert for a weekend BBQ picnic Father’s Day . Learn more about TSV →, ABOUT     Depending on the brand of vegan butter (and peanut butter) you use, you may need a little more non-dairy milk than the 1 Tbsp stated in the recipe OR you may not need to add any non-dairy milk at all. And some peanut butter brands are oilier than others. Easy to make and easier to eat, vegan peanut butter cookies Hi Melody, the white sugar really works great in these cookies, but turbinado sugar should also work okay. Stir in the flaxseed mixture and mix … Mix the ingredients together and if needed, set it in the refrigerator for 15 minutes or until you are able to handle it. . The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I’m so pleased they were a success (and the snickerdoodles too!). They’re really good. Add the sugar and vegan butter to a mixer and beat them together until creamy. These turned out amazing! These grain-free peanut butter cookies are made with 7 wholesome ingredients: Natural peanut butter –use a fresh jar with oil on top or almond butter if you want to decrease the saturated fat in the recipe. They do well loosely covered for a couple of days too. Hello from Canada. They do well loosely covered on the counter for 2 – 3 days as well. I just made them and they turned out real nice! Blend margarine with peanut butter and then stir in the sugars. Next, add the flour, baking soda and salt, mix to combine. I used almond milk and threw in some ground walnuts, and I must say that these taste better than the ones you would buy at at Whole Foods! If it’s still too crumbly then add another 1 Tbsp and try again. join me and let’s make 3 ingredient vegan peanut butter cookies! Beat another 2 … How to make healthy peanut butter cookies? Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. For more of my favorite cooking tools, shop my kitchen essentials. … These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! We’ve had great success doing this simple switch with our cookies to make them gluten-free. Vegan Peanut Butter Cookies – They MELT in your mouth! You can also store them in an airtight container in the fridge. Michaela Vais. Optionally, sprinkle with sugar or coarse salt. Mix together with a spoon (don’t use the electric mixer for this part). Baked cookies should be sealed in an airtight freezer safe bag or container. Leave a comment and rate it below. ★☆ And like the others, this vegan peanut butter cookie recipe is super easy, using simple ingredients and is crazy delicious. Note: this is a variation of a cookies my dad used to make with us very often. Then add all the dry ingredients in with the vegan butter, sugar and peanut butter mixture. Shape the mixture into 18 balls. Anyone can make these as it's very easy therefore it's perfect for kids to help with! With certain brands of vegan butter I’ve tested (very hard stick variety), I’ve sometimes needed as much as 3 Tbsp of soy milk. And if you love peanut butter cookies then also check out our peanut butter chocolate chip cookies and our vegan peanut butter oatmeal cookies. Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. You only need a handful (+1) of ingredients, a bowl, and a hand mixer. With added pumpkin for a bonus punch of goodness, these cookies are naturally gluten free, egg-free and dairy-free. Super soft on the inside and perfectly crispy on the outside, it will be hard to stop at just one! When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. That is so awesome Esma, thanks so much for your lovely comment. Brownies packaging Brownies recette caramel Brownies mini Brownies paleo Brownies. Another great recipe! The very first time EVER making peanut butter cookies, and this recipe is so simple, even I could do it! You just need two bowls, all the ingredients, and then you can start making these easy peanut butter cookies.. Not to mention they make the best air freshener! Optionally, sprinkle with sugar or coarse salt. *Storing: Keep your cookies stored in an airtight container at room temperature for up to 7 days. Place the balls of dough about 2 ½ inches apart on a baking sheet. Space them out onto baking trays and flatten … These vegan peanut butter cookies are impossible to stop eating! Let us know if there are any in particular that we’re missing. Probably, but I haven’t tried that. I tested these peanut butter cookies five times just to play around with different flours and levels of sweetness. *Make them gluten-free. If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp soy milk and try again to roll into a ball. https://www.bbcgoodfood.com/.../5384531/recipe/vegan-peanut-butter-cookies Add the peanut butter and vanilla extract and mix in. I tested many batches and they were just fine. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. So our really awesome neighbors have been giving us a ton of baby stuff since their son has outgrown it all, so I wanted to make some good treats as a thank you. ★☆ But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping. Stir in the almond milk and vanilla. I sure hope I’m not the only one out there that loves peanut butter this much! Gluten Free! Using the back of a fork, flatten in a crisscross pattern. Your feedback is really appreciated! Next, add the flour and mix to combine. To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months. We love baking cookies! And these peanut butter cookies are simply divine. Preheat the oven to 375°F (190°C). Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased. To keep longer, store them in the refrigerator for up to 2 weeks. Hi I’m a 11 year old baker and through out my search for good vegan recipes i fell upon this recipe for peanut butter cookies. About Me →, This post may contain affiliate links. Stir in the flour to make a dough. Add peanut butter and. Here’s everything you need. If you’re in any doubt, see our photo of the cookie dough (above) or watch the video to see the consistency that the cookie dough should be. Usually 1 Tbsp is sufficient. These cookies are absolutely amazing! Thanks for a great recipe! The result was tasty, but very crumbly. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' This is a summary of the process to go along with the process photos. In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. Thanks! Recipe can easily be cut in half or doubled. . In a large bowl, add the peanut butter and sugar and mix until creamy. So glad to hear that Jennifer! Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray. *Depending on the brand of vegan butter and peanut butter you use, you may need a little more soy milk than the 1 Tbsp stated OR you might not need any added milk at all. Should you give these vegan no-bake peanut butter cookies a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! This cozy homemade recipe is so easy that you’ll probably memorize it and make it again and again. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. You sure can, before OR after baking! To warm the milk, set it in a warm spot by the oven while it’s heating. Every recipe collection needs a great peanut butter recipe. We can’t get enough of them! Hi Jae! And that, my friends, is what I have for you today! Vegan Peanut Butter Cookies – They MELT in your mouth! Although this recipe is pretty forgiving, use this Ingredient Weight Chart from King Arthur to ensure you have the correct measurement for your exact ingredient (or do a quick google search if your ingredient isn’t listed). Store: Cookies can be stored in an airtight container on the counter for 5 days. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Notes and Tips for the Best Cookies. I used natural peanut butter and rolled them in turbinado sugar. Absolutely love them! Bake, on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Hello! Please do us a favor and rate the recipe as well as this really helps us! Your email address will not be published. Also, I was asked many times if I can create recipes that are keto-friendly, so I whipped up these keto peanut butter cookies with simple ingredients! I also didn’t have enough flour, so used a cup of all purpose and 1/2 cup of almond flour. These cookies keep perfectly at room temperature for up to a week in an airtight container. These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free. But keep a close eye on them so that they don’t burn. Required fields are marked *, Rate this recipe 3-ingredient Vegan Peanut Butter Cookies These vegan 3-ingredient peanut butter cookies have no egg, no dairy, and are gluten-free! Add the soy milk and mix into a cookie dough. Scoop the cookie … Next time I bake these, I’ll try to follow the recipe! If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp non-dairy milk and try again to roll into a ball. My kitchen was a cool 74 with the air on. Minimal ingredients. Crunchy vegan peanut butter cookies! 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