Vegan Peanut Butter Cookies; deliciously addictive sweet and salty cookies, full of rich peanut butter flavour and absolutely no animal products!
The vegan life may not be for everyone, but these salty and sweet vegan peanut butter cookies might just start to convince you that cruelty-free desserts aren’t all doom and gloom!
These quick little cookies are a new creation inspired by one of my all time favourite food bloggers – Chocolate Covered Katie. They’re (naturally) a little different and a little bigger than the original recipe intended but they are ab-so-lute-ly a-ma-zing. Trust.
These little beauties are crisp with a soft, chewy centre that dance a gorgeous little rumba of sweet and salty taste on your tongue. Anything with half a jar of peanut butter in it is going to be pretty good though, right?
Amazingly, the cookies are surprisingly healthy too, due to the healthy fats and nutrients in the peanut butter.
This recipe makes 20-24 peanut butter cookies. I got 21 out of my recipe but I am quite greedy…
First you’ll need to preheat your oven and line a couple of baking trays with greaseproof paper.
If you live in the UK or some other chilly place, you might need to soften your peanut butter a little bit. You can do this by placing it in the microwave and heating it for 20-30 seconds just to make it a little smoother.
In a large bowl, weigh out your peanut butter, apple sauce or banana, vanilla and honey/syrup and mix together to combine.
In a separate bowl, weigh together your flour, bicarbonate of soda, sugar and salt.
Add the dry ingredients to your wet ingredients and mix together to form a fairly stiff cookie dough. If the dough is a little sticky, simply pop it into the fridge or freezer to firm up a little before baking.
Use your hands to roll pieces of the dough into little balls and place them on your prepared baking trays.
Once you’ve used up all the dough, grab a fork and push the balls down gently to flatten them, making a criss-cross pattern as you do so. This helps them bake evenly into a disc shape and the little pattern just gives them that pretty homemade charm!
When the vegan peanut butter cookies are all flattened slightly, pop the trays into the oven until the cookies are slightly darkened at the edges. The cookies will appear undercooked when you take them out and may even feel doughy but don’t worry, they continue to cook and crisp up as they cool.
Cool them on their trays for a few minutes before carefully transferring them to wire racks to cool completely.
It has to be said these little vegan peanut butter cookies aren’t likely to win any beauty pageants but their addictive taste more than makes up for it.
Scroll down to find the full recipe for these yummy little vegan peanut butter cookies!
The combination of sweetness and salt works a treat in this recipe and they are bound to be loved by whoever you bake them for, vegan or not! I urge you to try these out, they’re easy, quick and absolutely divine to eat.
Sweet & Salty Peanut Butter Cookies!
Vegan Peanut Butter Cookies; deliciously addictive sweet and salty cookies, full of rich peanut butter flavour and absolutely no animal products!
Notes
BE A MAVERICK: Why not add some dark chocolate chips?
These Vegan Peanut Butter Cookies will keep well in an airtight container or on a covered cake stand for up to 3 days.
Ingredients
- 300g (20 tbsp) peanut butter (you can use smooth, crunchy or both!)
- 90g (6 tbsp) apple sauce or mashed banana
- 2 tsp vanilla extract
- 170g (scant 1 cup) caster sugar or soft brown sugar
- 75g (scant ⅔ cup) plain flour
- 1 tsp bicarbonate of soda
- Pinch of salt
Instructions
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and line a couple of baking trays with greaseproof paper.
- You might need to soften your peanut butter a little bit, you can do this by placing it in the microwave and heating it for 10-20 seconds just to make it a little smoother.
- In a large bowl, weigh out your peanut butter, apple sauce, vanilla and honey/agave/syrup and mix together to combine.
- In a separate bowl, weigh together your flour, bicarbonate of soda, sugar and salt.
- Add the dry ingredients to your wet ingredients and mix together to form a fairly stiff cookie dough. If the dough is a little sticky, simply pop it into the fridge or freezer to firm up a little before baking.
- Use your hands to roll pieces of the dough into little balls and place them on your prepared baking trays.
- Once you’ve used up all the dough, grab a fork and push the balls down gently to flatten them, making a criss-cross pattern as you do so.
- When the cookies are all flattened slightly, pop the trays into the oven for 8-10 minutes until they are slightly darkened at the edges. The cookies will appear undercooked when you take them out but don’t worry, they continue to cook and crisp up as they cool.
- Cool them on their trays for 5-10 minutes before transferring to a wire rack to cool completely.
- Enjoy!
You may also like…
Salted Chocolate Chip Peanut Butter Cookies
