Description
These Vegan Peanut Butter Cookies are a simple and delicious treat made with natural ingredients and no eggs or dairy. They feature a tender, chewy interior with a slightly crumbly exterior and a classic peanut butter flavor, perfect for a vegan lifestyle or anyone looking for an easy, satisfying cookie recipe.
Ingredients
Scale
Flax Egg
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Main Ingredients
- 1 cup smooth/creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and position the oven rack to the middle position. Line a large baking sheet with a Silpat non-stick mat or parchment paper to prevent sticking.
- Prepare Flax Egg: In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 10 minutes to thicken and form a gel-like consistency which acts as an egg substitute.
- Mix Ingredients: Add the prepared flax egg, peanut butter, sugar, and all-purpose flour to a large mixing bowl. Using an electric hand mixer on low speed, mix until all ingredients are well combined into a smooth dough.
- Shape Cookies: Roll the dough into balls approximately 1.5 inches in diameter, making about 16-18 cookies. Place them on the prepared baking sheet, spacing each about one inch apart. Use a fork to gently press down on each ball, creating a criss-cross pattern on top.
- Bake: Bake the cookies in the preheated oven for 18 to 20 minutes. The cookies will look soft when taken out, but will firm up as they cool.
- Cool: Carefully transfer the cookies from the baking sheet to a cooling rack. Allow them to cool completely to develop the perfect soft and chewy texture with a slightly crumbly exterior.
- Store: Once fully cooled, store the cookies in an airtight container to maintain freshness and texture.
Notes
- Ensure the flax egg is fully gelled before mixing with other ingredients for best texture.
- Using creamy peanut butter helps the dough come together smoothly.
- Cookies will be soft initially but will harden slightly upon cooling.
- Spacing cookies about one inch apart prevents them from sticking together during baking.
- These cookies have a naturally vegan profile and are free from dairy and eggs.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
