Vegan Peanut Butter Cookies

Name: Vegan Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 dozen
Ingredients: 1 cup creamy peanut butter; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 tablespoon vanilla extract; 1/3 cup unsweetened almond milk; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Total Time Prep: 15 min. Bake: 10 min. + cooling

Yield 3 dozen

Test Kitchen Approved

Creamy peanut butter replaces the usual butter and eggs to make these chewy and rich vegan peanut butter cookies that pair perfectly with an ultra-comforting glass of cold almond milk.

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, 5-7 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

1 cookie: 79 calories, 4g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 2g protein.

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

Recipe Creator