Vegan Peanut Butter Cookies Recipe
Although these cookies are vegan, they have all the classic flavor and appearance of traditional peanut butter cookies. They're crisp on the outside and chewy on the inside and so nutty!
Fall, Spring, Summer, Winter
Dairy-free, Vegan, Vegetarian
Charity Beth Long
fine sea salt
light brown sugar
plus 2 tablespoons creamy peanut butter
(not extra virgin)
Combine together all of the dry ingredients and whisk them together.
In a large mixing bowl or stand mixer, combine the sugar and peanut butter and beat until smooth.
Whisk in olive oil, vanilla extract and three tablespoons of the aquafaba.
Fold in the flour mixture and mix until all the flour is incorporated.
Wrap the dough in plastic wrap and let it rest in the refrigerator at least 6 hours or up to 24 hours.
After the dough has rested, pull it out to warm up a little while your oven is heating to 350F.
Line two cookie sheets with parchments paper.
Roll the dough into quarter sized balls and press hashmarks into the top with a fork.
Bake for 10 minutes.
Let the cookies cool on the baking sheets.
Store cookies in an airtight container (if you can keep from eating them all immediately!)
Resting the dough helps the flour absorb the wet ingredients and enhance the flavor.
The first two batches I used 3 tablespoons of aquafaba. The third batch was too crumbly to roll so I added an extra tablespoon of aquafaba.
The dough will feel really oily and be a bit crumbly when you roll it. Although the dough behaves very differently from traditional cookie dough, it bakes beautifully.
If your fork sticks to your dough when you press it down, dip your fork in peanut powder before making your hashmarks.
If you're using natural peanut butter (that's what I used) make sure to really stir it good before measuring.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com