There really is no 2.5 years old who doesn’t like cookies. Mine too loves them. I thought cookies would be perfect for my first time baker, but I was not going to settle for just any cookie recipe. Being the health nut that I am I decided to try out a Vegan Peanut Butter Cookie. I simply took a basic butter cookie recipe but replaced the butter with half olive oil and half peanut butter. I also used all whole wheat flour instead of white flour. To make the cookie extra soft and crumbly I used a little bit of corn flour and icing sugar in it. Make sure the peanut butter you use is vegan (has no milk solids) or even better, use home made.
Cookies turned out surprisingly good. This recipe is a keeper! I am quite sure I will bake these pretty often from now on.
Vegan Peanut Butter Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These vegan peanut butter cookies are soft, crumbly, and melt in your mouth, perfect for both first-time bakers and seasoned cookie lovers.
Ingredients
- 2 cups whole wheat flour
- 1 cup icing sugar (reduce if you don’t want your cookies too sweet)
- 1/4 cup corn flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup olive oil
- 1/2 cup creamy peanut butter (vegan)
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups whole wheat flour, 1 cup icing sugar, 1/4 cup corn flour, 1/2 tsp baking powder, and 1/2 tsp baking soda. Mix well to ensure even distribution of the dry ingredients.
- In a separate bowl, mix together 1/2 cup olive oil, 1/2 cup creamy peanut butter, and 2 tsp vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be soft and pliable.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving some space between each cookie.
- Flatten each ball gently with a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake as they will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the peanut butter used is vegan, without milk solids. Homemade peanut butter can enhance the flavor. Adjust the icing sugar to your taste preference for sweetness. Store cookies in an airtight container to maintain freshness. These cookies are perfect for a quick snack or a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 75
- Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0
