Vegan Peanut Butter Cookies
Soft and chewy peanut butter cookies without eggs or dairy.
Ingredients
- 120 g Vegan margarine (½ cup)
- 190 g Peanut butter (¾ cup) see note 1
- 100 g Soft light brown sugar (½ cup)
- 100 g Caster sugar (½ cup)
- 2 Teaspoons Vanilla extract
- 230 g All-purpose flour (1 + ¾ cups)
- Pinch Salt
- ½ Teaspoon Baking powder
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens) and line or grease a medium-sized baking tray.
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In a large bowl, mix together the vegan margarine, peanut butter, brown sugar, caster sugar and vanilla extract.
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Mix the flour, salt and baking powder together then add it to the wet mixture. Stir it in briefly then use your hands to press it all into a firm dough.
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Place the dough in the fridge to chill for 30 minutes.
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Divide it into 12 equal-sized pieces. Roll them into balls, place onto the baking tray then gently press on them to flatten them a little. Make sure to leave a little space between the cookies as they will spread out while baking.
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Bake for 15 minutes. Allow them to cool completely before removing them from the tray as they will be very fragile while hot. They might look underbaked at first but resist the urge to keep baking after the timer goes off or they will become too crunchy once cooled.
Recipe Video
Recipe Notes
- For best results, use natural peanut butter that is made from 100% nuts, without any added oil.
- The dough may seem a bit crumbly after chilling in the fridge but if you can roll it into balls and flatten them without it falling apart, it'll work just fine. If it falls apart, add a splash of plant-based milk to help it stick. On the other hand, if it's too wet after chilling, add a little more flour until you can roll the dough into balls without it sticking to your hands.
- Store in an airtight container for up to 4 days.