Best Vegan Peanut Butter Cookie Recipe (with a Chocolate Chip Variation)

Merry Christmas, everyone! Hope you are having a joyful time with your family and friends.

Last night, after attending a Christmas church service, hubby and I perfected my new Peanut Butter Cookie recipe. I tried making them once before, but having never had a peanut butter cookie (I know, pity me) šŸ˜‰ I did not really know what I was looking for, so he was my taste guide. After my first attempts we established that cookies needed to be crunchier and more peanut-buttery. I even went as far as going to the nearby Whole Foods to try one of theirs to have a point of reference. šŸ˜‰ And, last night hubby’s dream for home-made Peanut Butter Cookies came true–they turned out to be everything that he thinks a peanut butter cookie should be.

So, in the spirit of sharing, try this Peanut Butter Cookie recipe and enjoy!

Vegan Peanut Butter Cookie Recipe

yieldsĀ 18-20 cookies

[click image to enlarge]

WARNING: THIS IS NOT A HEALTH FOOD, ALTHOUGH IT IS ALL PLANT BASED! šŸ˜‰ As such it is to be made and eaten only occasionally and sparingly.Ā 

Ingredients

  • 1/4 cup brown sugar
  • 1/2 cup white,Ā unbleachedĀ sugar
  • 1/8 tsp Himalayan salt (if you use other kinds scale down, sinceĀ HimalayanĀ salt is milder in taste)
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 2 tsp lemon juice
  • 1/4 cup Earth Balance butter (vegan)
  • 1/2 cup fresh peanut butter
  • 1/4 cup almond milk
  • 1 cup unbleached white flour
  • 1/4 cup vegan chocolate chips

Preparation

  • Place all ingredients, except for chocolate chips, into a food processor and blend until well combined (you will end up with a slightly flaky batter, which you will finish mixing by hand, pressing all particles in)

  • If you would like to make some cookies with chocolate chips, transfer dough into a bowl and divide into 2 parts; if not, you can keep it in the food processor container
  • If you are making half of the cookies with chocolate chips, add 1/4 cup of chips into the half of the dough and mix them in by hand, as you are rolling cookies
  • Preheat oven to 350 F
  • Line two baking sheets with parchment paper
  • For plain cookies: form 1 inch hockey pucks/balls out of the dough, place on the baking sheet 2-3 inches apart; using a fork create beautiful indentations and press the dough down to form round disks

  • For chocolate chip cookies:Ā form 1 inch hockey pucks/balls out of the dough, press each down with your hands to form round disks, place on the baking sheet 2-3 inches apart

  • You will end up with 18-20 cookies
  • Bake for 10-11 minutes or until golden–if you have a narrower oven and have to place one sheet on the bottom rack and one on top, make sure to switch them up after 5 minutes–do not over-bake, as cookies will turn out to be EXTRA crunchy
  • Cool cookies off on a cooling rack and enjoy with a cold cup of almond milk
  • Store remaining cookies in an air tight container

NOTE: If you don’t want cookie as crunchy use all white sugar instead of using brown sugar.

Merry Christmas!

get recipes and news in your inbox

receive tips and delicious, waist slimming recipes