Straightforward Vegan Peanut Butter Cookies–Comfortable, Chewy & Much less Sugar
Mmm. Comfortable chewy, caramelized golden brown, peanut-y cookies. Is there something higher? It immediately takes you again to your childhood, when you possibly can simply pinch off a bit at a time, chewing them down with a giant grin, whereas grabbing a second cookie to stuff in your pockets when your mother wasn’t watching. Cookies adequate to dunk into chocolate almond milk, or serve a la mode with vanilla good cream. And as an grownup, cookies decadent sufficient to saddle as much as a darkish cup of joe, whereas mild sufficient in sugar, refined grains, and added fat to make you be ok with your selection. All of those components come collectively on this basic Vegan Comfortable Peanut Butter Cookies recipe.
In the event you love the wealthy, nutty taste of a basic peanut butter cookie—however need a model that’s just a little lighter and absolutely plant-based—you’re in for a deal with. These Comfortable Vegan Peanut Butter Cookies are every little thing you crave: chewy within the center, smooth across the edges, and loaded with that nostalgic, roasted peanut taste. Made with easy components, decrease in added sugar and fats, entire grains, and completely dairy-free and egg-free, it is a cookie recipe you possibly can be ok with baking repeatedly. Whether or not you’re vegan or simply craving a more healthy do-it-yourself deal with, these cookies ship on style and texture.
I like to bake up this recipe every time I’ve some aquafaba (bean liquid) leftover from a can of beans or chickpeas (it provides me an excellent excuse!). Right here’s what else I really like about these cookies: Few components that I at all times have readily available, wealthy in entire meals, and full of smooth textures and wealthy flavors!
Description
These smooth, wealthy caramelized vegan peanut butter cookies are decadent sufficient to carry the kid out in you, but mild in added sugars and refined components.
- Place aquafaba and brown sugar in a mixing bowl and blend with an electrical mixer (or standing mixer) till thick and stiff, about 8-10 minutes.
- Gently fold in vanilla, vegan butter, peanut butter with a spatula till blended (don’t overmix).
- Combine entire wheat flour, peanut meal or flour, and baking soda in a small bowl and gently fold it into the aquafaba peanut butter combination, simply till blended (don’t overmix).
- Place cookie dough within the fridge for 1 hour.
- Preheat oven to 375 F.
- Pinch off small items of cookie dough and roll into balls about 1 ½ inches in diameter. Place on two baking sheets sprayed with nonstick cooking spray, leaving room between cookies.
- Press with a fork dipped in flour horizontally and vertically to flatten cookies.
- Place within the middle of the oven and bake for about 12-14 minutes, till tender however smooth.
- Makes 20 cookies.
- Retailer in an hermetic container or freeze.
Notes
To make aquafaba, use the liquid (about ½ cup) from one 15-ounce can of beans, akin to chickpeas, white beans, or pinto beans. Learn to make aquafaba on this step-by-step information right here.
To make this recipe gluten-free, substitute gluten-free flour mix for wheat flour.
- Prep Time: 1 hour 10 minutes (together with chill time)
- Prepare dinner Time: 14 minutes
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Dimension: 1 cookie
- Energy: 104
- Sugar: 6 g
- Sodium: 138 mg
- Fats: 6 g
- Saturated Fats: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
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