Vegan Classic Peanut Butter Cookies
Indulge in the perfect blend of nostalgia and plant-based excellence with these Vegan Classic Peanut Butter Cookies. Rich, creamy natural peanut butter pairs seamlessly with coconut oil to create cookies that are tender, chewy, and bursting with nutty sweetness in every bite. Made with simple pantry staples like almond milk and vanilla extract, this dairy-free and egg-free recipe is perfect for vegans and peanut butter lovers alike. Ready in under 30 minutes, these cookies feature the iconic crisscross fork pattern and are perfect for sharing or as an everyday treat. Whether you're looking for a comforting dessert or a snack to satisfy your sweet cravings, these cookies deliver big flavors while staying 100% plant-based.
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Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Creamy natural peanut butter
- 0.5 cup Coconut oil, solid but scoopable
- 0.5 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, combine the peanut butter and coconut oil using an electric mixer on medium speed until well blended and creamy.
Step 4
Add the brown sugar and granulated sugar to the peanut butter mixture and beat until fully incorporated.
Step 5
Mix in the almond milk and vanilla extract, continuing to beat until the mixture is smooth.
Step 6
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or spoon until the dough comes together. Avoid overmixing.
Step 7
Scoop tablespoons of dough and roll them into balls, placing them on the prepared baking sheets about 2 inches apart.
Step 8
Using a fork, gently flatten each ball in a crisscross pattern, pressing down lightly.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden.
Step 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (720.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3530.8 |
| Total Fat 211.7g | 0% |
| Saturated Fat 115.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2688.1mg | 0% |
| Total Carbohydrate 375.6g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 214.8g | |
| Protein 64.0g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 273.8mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1473.5mg | 0% |
Source of Calories