Description
These vegan peanut butter cookies are dairy-free, easy to make, and perfect for a rich, melt-in-your-mouth treat. Featuring a combination of coconut oil, cane sugar, and creamy peanut butter, they offer a delightful balance of sweetness and texture.
Ingredients
Flaxseed Mixture
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Dry Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup coconut oil, soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Prepare Flaxseed Mixture: In a small bowl, combine the ground flaxseed and water, then set aside for about 5 minutes to allow it to thicken and form a gel-like consistency, acting as an egg substitute.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a large bowl, beat together the soft coconut oil, cane sugar, brown sugar, creamy peanut butter, and vanilla extract until smooth and creamy. Then stir in the thickened flaxseed mixture for binding.
- Form Cookie Dough: Gradually add the dry ingredients into the wet ingredients bowl, stirring until just combined to avoid overworking the dough. Chill the dough for 30 minutes to firm up, making it easier to handle.
- Shape Cookies: Using a 2-inch cookie scoop, portion the dough and roll each into balls with your hands. If the dough feels too dry or crumbly, add water 1 teaspoon at a time until it holds together. Flatten the balls slightly and arrange them on a parchment-lined baking sheet. Use a fork to press cross-hatch marks on each cookie.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes until lightly golden around the edges. Remove from oven and let them rest on the baking sheet for 10 minutes to firm up before transferring to a cooling rack to cool completely.
Notes
- This recipe uses ground flaxseed as an egg substitute, making it vegan and binding the dough effectively.
- If dough is too crumbly to shape, add water gradually to help it bind.
- Using creamy peanut butter results in a smooth texture, but natural peanut butter can also be used for a more rustic flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American