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These vegan peanut butter cookies are soft, chewy, easy, and have only 4 ingredients! There are no eggs in these old fashioned peanut butter cookies.
I wanted to create a simple dairy-free peanut butter cookie, and I like what I came up with. I think the peanut butter lovers among us will like them too.
These classic peanut butter cookies aren’t fancy, but they don’t need to be. They’re not too sweet either (they’re still sweet), but my first batch was waaay too sweet. Ah, my first attempt at this recipe was a total fail in general, and I decided that taking out like half the ingredients would up my chances for success. 😛
Pro Tip: The cookies will probably seem too soft when you take them out of the oven, but that’s fine! They will firm up as they cool. Gently remove them from the baking sheet and let them cool on a cooling rack.
Let me try to describe the texture of these cookies the next day (assuming you stored them in a sealed container): when you first bite into them, they’re a little bit flaky/crumbly, then you get that soft chewiness.
I hope these cookies satisfy your peanut butter craving! We tested these out on a few of my husband’s coworkers, and one lady said “That cookie was AMAZING!” and she couldn’t believe it was vegan because she thought vegan meant bland. Well, I want to change that perception. One cookie at a time!
Have you ever made vegan cookies? Will you try this easy vegan cookie recipe? Let me know in the comments below!
Vegan Peanut Butter Cookies
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup smooth/creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper.
- Prep your flax egg and let it sit for about 10 minutes.
- Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined.
- Roll the batter into balls (mine were just shy of 1.5" each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
- Bake the cookies for 18-20 minutes (I baked mine for 20).
- The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
- Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.
- This is the hand mixer I used to make this recipe.
- Ground flaxseed is also sold as something called "flaxseed meal" (I use Bob's Red Mill brand).
- Be sure to spoon + level the flour (don't scoop it or you'll end up with more than needed).
Nutrition information is automatically calculated, so should only be used as an approximation.
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