Classic Peanut butter cookies

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Vegan Peanut Butter Cookies

Peanut butter cookie weekend continues with this classic PB cookie. Yesterday I posted the recipe for the 3 ingredient version here; while this is a pretty darn good cookie, the classic version takes it to the next level. So if you have a little extra time and okay with a few more ingredients, these classics are totally worth it.

Vegan Peanut Butter Cookies

While I love a soft cookie, I love how these have a little bit of a toasted peanut crunch and some snap when you bite into them. They are like a really good biscuit cookie that pairs perfectly with a cup of coffee. They are adapted from King Arthur and I opted to use the butter instead of the shortening since they already have quite a bit of crisp. The butter gives them a little more softness and flavor.

My favorite way to make these is with chunky PB and baking them for 12 minutes – perfection!

Vegan Peanut Butter Cookies

Classic Peanut Butter Cookies

A traditional peanut butter cookie with a crisp biscuit-like crunch. Hints of vanilla and lots of peanut butter flavor give this cookie complexity and keeps you coming back for more! Use with salted, well stirred peanut butter – crunchy or smooth!
Servings: 24 cookies

Ingredients

  • 96 g (6 tbsp) Plant Based Butter, Room Temp. I recommend Miyoko's
  • 100 g (½ cup) White Sugar
  • 100 g (½ cup) Brown Sugar
  • 1 tbsp Flax Meal, ground flax seeds
  • 3 tbsp Water
  • 1 tsp Vanilla
  • 200 g (¾ cup) Salted Peanut Butter well stirred, chunky or smooth
  • 180 g All Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt

Instructions

  • Preheat oven to 350F. In a small bowl whisk together flax meal and water, then set aside. In a mixing bowl and the paddle attachment, combine sugar and butter and cream together until smooth.
  • To the mixing bowl, add the flax seed mixture, vanilla, and peanut butter. Mix on medium high until combined.
  • In a smaller bowl, whisk together flour, baking soda and salt. Add your dry ingredients to your wet and mix on medium speed for about a two minutes.
  • Use a tablespoon measuring spoon to scoop out the dough and then roll between your palms to form a ball, about 1 inch in diameter. Place one a cookie sheet about 2-3 inches apart.
  • Press the back of the fork into each dough ball to create a criss cross pattern. Bake for 11-13 minutes or until the edges are a light golden brown. Let cool for a couple of minutes and ready to eat!
  • Keep the baked cookies stored in an airtight container for up to a week. Keep unbaked dough wrapped in plastic and refrigerated for 2-3 weeks or freeze for 2-3 months.
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Vegan Peanut Butter Cookies
happy baking

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Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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