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

Units Scale

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