I’ve been making these babies for a few weeks now trying to get the recipe perfect! They’re finally ready to share with you. You don’t need a stand mixer or electric mixers to make these, they come together super quick and easy just stirred with a fork/spoon. Enjoy!
Easy Vegan Peanut Butter Cookies
- 1/4 cup safflower oil (or other neutral oil)
- 3/4 cup peanut butter
- 1 cup packed brown sugar
- 1/4 cup plant milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon vanilla
- 1 1/2 cups to 1 3/4 cups all purpose or gluten free flour
Method: Preheat oven to 375 degrees. In a medium bowl add the oil and the peanut butter. Stir with a fork or spoon until combined. Add brown sugar, stir again. Add the plant milk, baking soda, baking powder, sea salt and vanilla, stir again. Add the flour, starting with 1 1/2 cups using the spoon and level method. If the dough seems too soft or if you’re using natural peanut butter, add flour, 1 tablespoon at a time up to the additional 1/4 cup until the dough is the right texture (not too soft, not too dry). Spoon out onto baking sheets by rounded tablespoons. Press each cookie down with the tines of a fork to make the classic PB cookie pattern. Bake for 8-10 minutes for softer cookies, 12-14 minutes for crispier cookies.
Makes 30-34 cookies. The cookies pictured were cooked for just 10 minutes. For cookies that stay soft, put in an airtight container immediately after cookies are cooled off.