Vegan Peanut Butter Cookies
Total Time
50 mins
Prep Time
40 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(8)
Ingredients
20 servings
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil, soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter*, see note
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
Step 3
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
Step 4
In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
Step 5
Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
Step 6
Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks.
Step 7
Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Step 8
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Chef's notes
*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies.
Tip:
If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
