Vegan Peanut Butter Cookies

These dairy-free peanut butter cookies are easy to make and just as delicious as those you find in store! These cookies are moist, soft, nutty and perfectly sweet for an everyday pick-me-up.

Course Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 117

Author Jhanelle Golding

Equipment

Mixing bowls
18-by-13 inch half sheet pan
non-stick baking mat or Parchment Paper
Silicone Spatula

Ingredients

¼ cup (55 g) vegan butter or margarine stick or block form, not unsalted, softened but still cool.
¼ cup (50 g) packed light or dark brown sugar
¼ cup (50 g) granulated cane sugar
3 tablespoons aquafaba (liquid from canned chickpeas)
¼ cup (60 g) creamy peanut butter sweetened and salted (not the natural kind)
½ teaspoon vanilla extract
1 cup (125 g) unbleached all-purpose flour spooned and leveled
⅛ teaspoon baking soda
⅛ teaspoon baking powder
¼ cup (40 g) roasted salted peanuts finely chopped with a food processor

Instructions

Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper or a silicone baking mat.
Cream the vegan butter, brown sugar and granulated sugar in a large bowl until lighter in colour. Scrape the bowl as needed.
¼ cup vegan butter or margarine, ¼ cup packed light or dark brown sugar, ¼ cup granulated cane sugar
Mix in the aquafaba, peanut butter and vanilla until combined.
3 tablespoons aquafaba, ¼ cup creamy peanut butter, ½ teaspoon vanilla extract
Add the flour, baking soda, baking powder and chopped peanuts. Mix until most of the floury bits are moistened. Be sure to scrape the bowl as needed.
1 cup unbleached all-purpose flour, ⅛ teaspoon baking soda, ⅛ teaspoon baking powder, ¼ cup roasted salted peanuts
Shape the dough into sixteen 1-inch balls (about 1½ tbsp each) and place on the baking tray, spaced about 1½ inches apart.
Press lightly with the back of a fork to make a criss-cross indentation.
Bake the cookies for 10 to 12 minutes or until puffy and lighter in colour. Cool for 5 minutes on the tray then transfer to a cooling rack.

Notes

Recipe Tips:

Do not over-mix the dough. Over-mixing will eliminate all the air whipped into the butter or incorporated into the dry ingredients after the sifting process. Only mix until combined, nothing more.

Storage:

Always store these cookies in an airtight container at room temperature for up to 1 week. Keeping the cookies in the fridge will make them hard and dry them up early.
These cookies can be frozen: before baking and after portioning into individual cookies, place a tray full of scooped cookie dough in the freezer for 2-3 hours until fully frozen. Then, transfer to a freezer bag or container and store for up to 6 months. Refresh your cookies by baking them at 350ºF/180ºC for 5-10 minutes and allowing them to cool completely before serving.
To bake from frozen, thaw in the fridge or at room temperature, then continue the recipe as directed.

Nutrition