Vegan Peanut butter cookies

  You will love these perfect vegan peanut butter cookies because they are:Perfectly sweet,Packed with peanut butter flavor,So satisfying,Quick and crunchy

Keep them covered at room temperature where they will stay good for up to a week. You can also keep them stored (covered) in the fridge        

 

• .Ingredients:

  
  

  • Peanut butter – crunchy or creamy (almond butter is great too)
  • Sugar – coconut or organic pure cane
  • Flour – light spelt, all-purpose, gluten free flour blend or chickpea flour
  • Almond milk – water is ok too
  • Baking soda – baking powder works as well
  • Vanilla – can be optional
  • Mineral salt – only use if peanut butter is unsalted
  • Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased.
  • In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla.
  
  • Next, add the flour and mix to combine. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together.
  • Using a trigger scooper, scoop out the dough and roll into balls, about 1 1/4 inch.
  • Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
  • Bake, on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).
  • Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes about 20 – 24 cookies

  • top down view of a baking sheet with vegan peanut butter cookies being pressed with a fork in criss cross pattern.
  • HOW TO STORE PEANUT BUTTER COOKIES

  • Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. They do well loosely covered for a couple of days too. To keep longer, store them in the refrigerator for up to 2 weeks