Vegan Homemade Peanut Butter Cookie Recipe

Introduction

Delight in the classic goodness of Vegan Homemade Peanut Butter Cookies, a delectable treat that combines the rich flavors of peanut butter with a satisfying crunch. This recipe offers a vegan twist on traditional peanut butter cookies, ensuring everyone can enjoy the nostalgic taste without any animal products. Perfectly crisp on the edges and chewy in the center, these cookies are a delightful addition to any gathering or simply as a sweet indulgence for yourself.

Ingredients

  • 1 cup creamy peanut butter (unsweetened)
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar, packed
  • 1/4 cup almond milk (or any non-dairy milk)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Granulated sugar, for rolling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
  2. Mix Wet Ingredients: In a large mixing bowl, combine creamy peanut butter, melted coconut oil, and brown sugar. Use a hand mixer or stand mixer to beat the ingredients together until smooth and creamy.
  3. Add Almond Milk and Vanilla: Add almond milk and vanilla extract to the peanut butter mixture. Mix until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms. If the dough seems too dry, add a splash more almond milk, 1 tablespoon at a time, until it reaches the desired consistency.
  6. Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball using your hands. If desired, roll each ball in granulated sugar for a sparkly finish.
  7. Place on Baking Sheet: Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use a fork to gently press down on each cookie ball, creating a criss-cross pattern.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to one week.

Useful Information

  • Nutritional Information:
    • Per Cookie (1 out of 24):
      • Calories: 180 kcal
      • Fat: 11g
      • Carbohydrates: 18g
      • Fiber: 1g
      • Sugars: 10g
      • Protein: 4g
  • SmartPoints (WW):
    • Per Cookie: 6 SmartPoints

Conclusion

These Vegan Homemade Peanut Butter Cookies are a delightful treat for any occasion, offering a vegan-friendly version of a beloved classic. The combination of creamy peanut butter and coconut oil ensures a rich, buttery flavor with a hint of sweetness from brown sugar. Whether you’re baking for a special event or simply craving a homemade cookie, this recipe provides a satisfying crunch and chewiness that will leave you reaching for seconds. Enjoy these cookies with a glass of almond milk or share them with friends and family—they’re sure to become a favorite in your household!