Vegan Peanut Butter Cookies

 

By far these are the easiest cookies you will ever make and the most delicious cookies you will ever make. They didn't last long in our house but most cookies never do. An update on a classic that will satisfy and delight!

 

Vegan Peanut Butter Cookies

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makes 20 to 24 cookies

1 cup (270g) natural peanut butter, creamy or crunchy

1 cup (1902g) coconut sugar or pure can sugar

6 tablespoons almond milk, room temperature

2 teaspoons vanilla extract

1 cup (120g) unbleached all purpose flour

1 teaspoon baking soda

a pinch of mineral salt, only if using an unsalted nut butter

Preheat oven to 350ºF. Line a cookie sheet with baking parchment paper or use a silicone mat.

In a large bowl add the peanut butter and coconut sugar and mix until creamy. Stir in the almond milk and vanilla. Then, add the flour, baking soda and mineral salt. Mix until combine. If you find the dough is too tough to stir, then use your clean hands to mix together.  

Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls that are 1 1/4 inches, no larger than a walnut. Place the dough balls about 2 1/2 inches apart on a baking sheet. Use the back of a fork to flatten in a crisscross pattern. Sprinkle with sugar or coarse salt. 

Place in the oven and bake for 10 to 13 minutes. Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool. Repeat with the remaining dough. Store cookies in an airtight container.  

Plenty of sunshine and blue skies made for another glorious weekend. Temperatures set to rise over the next few days so we will be do our best to stay cool.  - JD