Indulge in the delightful taste of vegan peanut butter cookies that are not only delicious but also easy to make. These cookies are perfect for satisfying your sweet tooth while keeping things plant-based. With a few simple ingredients, you can whip up a batch of these chewy, flavorful treats in no time.
One ingredient you might not have on hand is ground flaxseed. This acts as a binding agent in place of eggs, making the cookies vegan. You can find it in the baking aisle or health food section of most supermarkets. Another ingredient to note is creamy peanut butter, which should be natural and free from added sugars or oils for the best results.
Ingredients For Vegan Peanut Butter Cookies
Creamy peanut butter: Provides the rich, nutty base flavor and creamy texture for the cookies.
Sugar: Adds sweetness and helps in achieving the right cookie texture.
Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
Ground flaxseed: Acts as a vegan binding agent, replacing the need for eggs.
Water: Used to mix with ground flaxseed to create a flax egg.
All-purpose flour: Provides structure to the cookies, making them chewy and soft.
Baking soda: Helps the cookies rise and become light and fluffy.
Technique Tip for This Recipe
When mixing the flaxseed with water, make sure to let it sit for at least 5 minutes. This allows the flaxseed to fully absorb the water and create a gel-like consistency, which acts as a binding agent in place of eggs. This step is crucial for achieving the right texture in your vegan peanut butter cookies.
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Alternative Ingredients
creamy peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier and flavorful alternative.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to the cookies.
ground flaxseed - Substitute with chia seeds: Chia seeds can be used in the same way as flaxseed to create a gel-like consistency when mixed with water, serving as a vegan binding agent.
water - Substitute with unsweetened almond milk: Unsweetened almond milk can add a bit more moisture and a subtle nutty flavor to the cookies.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the cookies a bit healthier while maintaining a similar texture.
baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but you may need to use a bit more to achieve the same leavening effect.
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How to Store / Freeze These Cookies
- Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.
- Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For added freshness, place a slice of bread in the container; it helps keep the cookies soft.
- If you prefer to keep them longer, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last up to two weeks in the fridge.
- For freezing, first, ensure the cookies are completely cooled. Arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
- Once the cookies are frozen, transfer them to a resealable freezer bag or an airtight container. Label the container with the date. They can be frozen for up to three months.
- When you're ready to enjoy the frozen cookies, let them thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.
- If you want to freeze the cookie dough instead of baked cookies, roll the dough into balls and place them on a baking sheet. Freeze for an hour, then transfer the dough balls to a resealable freezer bag or airtight container.
- When baking frozen cookie dough, there's no need to thaw. Simply place the frozen dough balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them loosely with aluminum foil. Heat for about 5-10 minutes, or until they are warmed through. This method helps maintain their crisp edges and chewy centers.
For a quick fix, use a microwave. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This will soften them slightly, making them taste freshly baked.
If you have an air fryer, set it to 300°F (150°C) and place the cookies in a single layer in the basket. Heat for about 3-5 minutes. This method is great for retaining their texture.
You can also use a toaster oven. Preheat it to 300°F (150°C) and place the cookies on the rack. Heat for about 5-7 minutes. This method works well for small batches.
For a stovetop method, use a non-stick skillet. Place the cookies in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes on each side. This method is unconventional but effective for a quick reheat.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Small bowl: Used to mix the ground flaxseed with water and let it thicken.
Large mixing bowl: Used to combine the peanut butter, sugar, vanilla extract, and flaxseed mixture.
Whisk: Used to whisk together the flour and baking soda.
Baking sheet: Used to place the rolled dough balls for baking.
Fork: Used to flatten the dough balls and create a crisscross pattern.
Wire rack: Used to cool the cookies completely after baking.
Measuring cups: Used to measure out the peanut butter, sugar, and flour.
Measuring spoons: Used to measure the vanilla extract, ground flaxseed, and baking soda.
Spatula: Used to mix the ingredients together in the bowls.
How to Save Time on Making These Cookies
Prepare ingredients ahead: Measure out the peanut butter, sugar, and flour in advance to streamline the process.
Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up the rolling process.
Pre-mix dry ingredients: Whisk together the flour and baking soda before starting to save time.
Chill the dough: If the dough is too sticky, chilling it for 10-15 minutes can make it easier to handle.
Line baking sheets: Use parchment paper or silicone mats to reduce cleanup time.
Vegan Peanut Butter Cookies
Ingredients
Main Ingredients
- 1 cup Peanut Butter creamy
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Ground Flaxseed
- 3 tablespoon Water
- 1 cup Flour all-purpose
- 1 teaspoon Baking Soda
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the ground flaxseed with water and let it sit for a few minutes to thicken.
- In a large mixing bowl, combine the peanut butter, sugar, and vanilla extract. Add the flaxseed mixture and mix well.
- In another bowl, whisk together the flour and baking soda. Gradually add this to the peanut butter mixture, stirring until combined.
- Roll the dough into small balls and place them on a baking sheet. Flatten each ball with a fork, creating a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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