Soft N Chewy Vegan Peanut Butter Cookies Recipes

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

SOFT AND CHEWY PEANUT BUTTER COOKIES!

Steps:

• 1. Cream butter and peanut butter together. Mix in sugars and beat until fluffy. Add egg, milk and vanilla, mix well. Stir in flour, baking powder, baking soda and salt until just blended (do not over mix).
• 2. Roll into balls then roll in sugar. Place on ungreased cookie sheet and flatten with a fork or a flat bottomed glass. Bake at 350 degrees for 10 to 12 minutes.

CHEWY, BUTTERY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
• In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
• Mix in soy milk, egg replacer and vanilla.
• Sift in flour and baking powder into mixture. Add in salt.
• Place cookies 2 inches apart onto lightly greased cookie sheets.
• Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Line a baking sheet with parchment paper. Set aside.
• In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk is too cold, it may not stir well. Microwave the bowl for 20 seconds to soften the peanut butter if needed.
• Stir in all-purpose gluten-free flour, coconut sugar, vanilla, baking soda, and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
• Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
• Place each dough ball onto the prepared baking sheet, leaving 1 thumb space between each ball.
• Repeat until all the dough is formed into balls.
• Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
• Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
• Cool the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
• Cool 1 hour to appreciate their best texture.

VEGAN PEANUT BUTTER COOKIES

Steps:

• In a small bowl, whisk together the flaxseed meal and water. Let sit 10 minutes (this creates a flax "egg"). In a separate, medium bowl, whisk the brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon until smoothly combined.
• Add the peanut butter, vanilla, and flax egg. Whisk again until the dough is smooth and the peanut butter has completely blended into the batter. As the batter thickens, switch to a rubber spatula or spoon as needed. Place the dough in the refrigerator to chill for 30 minutes.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Shape and roll the cookies: Place the sugar in a shallow bowl (a pie plate works well). Remove the dough from the refrigerator. Scoop the cookies by heaping 1 tablespoons of dough and roll into balls that are about 1 1/2 inches in diameter. Roll in the sugar, then place on the baking sheet, leaving 1 to 2 inches of space around each one. With the tines of a fork, make a crisscross indent on each, leaving the cookies fairly thick. (Return the remaining dough to the refrigerator between batches.)
• Bake until the cookies are barely golden at the edges but still just a little underdone in the center, about 8 minutes. Let the cookies rest on the baking sheet for 2 minutes, then gently transfer to a wire cooling rack to finish cooling. Repeat with the remaining dough.

SOFT 'N CHEWY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F
• Cream together the brown sugar and peanut butter in a medium-large bowl.
• Add the applesauce, vanilla extract, soy milk and stir.
• To the bowl add the baking soda, salt and flour.
• On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork. You may need to spray the fork with cooking spray before doing this so the dough does not stick.
• Bake cookies for 8-10 minutes (eight minutes for super soft and 10 minutes for a bit crunchy).
• Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm!
• *You may get about 18 cookies out of the recipe depending upon how large you like them!

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 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.