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
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.