Vegan Peanut Butter Cookies

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These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! And they’re ready in just 15 minutes! We can’t get enough of them!

a stack of Vegan Peanut Butter Cookies on a white plate with a cooling rack and a bottle of milk in the background

Why This Recipe Works 

I wanted to create a recipe that is ready in no time. 15 minutes is all you need from start to finish!

They’re entirely plant-based, gluten-free, and kid-friendly. We make them all the time and they’re always a huge hit. 

They’re crispy on the outside and super soft and chewy on the inside. If you like the combination of peanut butter and chocolate, you will LOVE these cookies! 

Thanks to the oats and the peanut butter, they’re rich in protein. Homemade oat flour makes them gluten-free and super soft and chewy. The maple syrup gives them just the right amount of sweetness. 

What Goes Into This Recipe

ingredients that go into this recipe on a marble countertop with labels

  • Peanut Butter – use natural creamy peanut butter without sugar
  • Rolled Oats – you will use them to make oat flour with a high speed blender. You could also use store-bought oat flour instead
  • Flax Meal – in combination with water it serves as an egg replacement (also called “flax egg”)
  • Vanilla Extract – use natural vanilla extract without sugar, just plain vanilla 
  • Chocolate Chips – most dark chocolate chips are vegan. But make sure to check the label 
  • Almond Milk – use unsweetened plant-based milk. You could also use soy milk instead 

 

How To Make This Recipe 

The preparation of this recipe couldn’t be much easier. All you need is a bowl and a wooden spoon. 

If you want to make the recipe even easier, you can use store-bought oat flour. But I also included instruction to make homemade oat flour from rolled oats.

a collage of four photos that show how to make this recipe

1. Step: Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes.

2./3. Step: In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour.

4. Step: Combine all ingredients in a bowl.

a collage of four photos that show how to make this recipe

5.-7. Step: Stir well.

8. Step: Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon.

12 peanut butter cookies on a baking tray lined with parchment paper

9. Step: Bake the cookies for 8-10 minutes. Mine took 10 minutes. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don’t pick them up too early or they might stick to the parchment paper.

Recipe Notes: 

  • If you want to make the recipe even easier, you can use store-bought oat flour. 
  • Make sure to use unsweetened creamy peanut butter, not the sweetened kind. 
  • For more crunch, you could also add some finely chopped peanuts to the cookie batter. 

FAQs:

Can You Freeze the Cookies?

Yes, you can easily freeze them. Make sure to first let them cool off completely.

Freeze them on a baking sheet lined with parchment paper for about an hour. Then, transfer them to a freezer bag and squeeze out as much air as possible.

You can freeze them for up to 4 weeks.

How Should I Store Them?

Properly stored, they keep fresh for about 2 weeks. Let them cool down completely and then store them in an airtight container at room temperature.

Adding a slice of bread helps the cookies to stay soft and fresh. The bread will soak up the moisture, so this is an easy trick to keep homemade cookies fresh.

Can I Replace the Sweetener?

I used maple syrup, which is my favorite kind of sweetener. If you want you could use agave instead of the maple syrup.

I would, however, not recommend replacing it with brown sugar or coconut sugar as the moisture is needed for the consistency of the cookie dough.

Vegan Peanut Butter Cookies on a cooling rack on a marble counter top

Related Vegan Cookies:

  • Chocolate Chip Pretzel Cookies 
  • Chocolate Banana Cookies 
  • Vegan No Bake Cookies 
  • Vegan Pumpkin Cookies with Chocolate Chips 
  • 21 Delicious Vegan Cookie Recipes 

I Love To Hear From You! 

I hope you like these vegan peanut butter cookies as much as we do around here.

If you give them a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

a stack of Vegan Peanut Butter Cookies on a white plate with a cooling rack and a bottle of milk in the background

Print

Vegan Peanut Butter Cookies

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These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! And they’re ready in just 15 minutes! We can’t get enough of them!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Servings 12 cookies
Calories 232kcal
Author Sina

Ingredients

  • 3/4 cup natural creamy peanut butter
  • 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons of water)
  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips
  • 1/4 cup almond milk

Instructions

  • Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes.
  • In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour.
  • Combine all ingredients in a bowl and stir well.
  • Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon.
  • Bake the cookies for 8-10 minutes. Mine took 10 minutes. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don’t pick them up to early or they might stick to the parchment paper.

Notes

  • If you want to freeze the cookies, let them cool off completely. Freeze them on a baking sheet lined with parchment paper for about an hour. Then transfer them to a freezer bag. 
  • You can store them in an airtight container at room temperature for about 2 weeks. 
  • Adding a slice of bread helps the cookies to stay soft and fresh. The bread will soak up the moisture, so this is an easy trick to keep homemade cookies fresh.
  • If you want to make the recipe even easier, you can use store-bought oat flour. 

Nutrition

Calories: 232kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Sodium: 134mg | Potassium: 237mg | Fiber: 2g | Sugar: 12g | Calcium: 65mg | Iron: 1.6mg

The post Vegan Peanut Butter Cookies appeared first on Vegan Heaven.





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