- Food: Peanut Butter Cookies
- Writer: Nicolas Wilson
- Content-Type: Food Blog
Say welcome to the world’s best peanut butter cookies. The middles are chewy, the edges are crumbly, and the flavor is fantastically nutty. P.S. They’re also vegan!
“They taste like Nutter Butters!” I shouted as soon as I tasted these peanut butter cookies. In the best possible way, I meant it.
They have a lovely crumbly texture with somewhat chewy middles and a sweet, peanut flavor. They’re the ideal peanut butter cookies in my opinion. Talk to Jack if you need a second opinion.
In the last two weeks, I’ve baked over six batches of different variations of this peanut butter cookie recipe, and they’ve all gone. To put it bluntly, we’re hooked.
Ingredients for Peanut Butter Cookies
I’ve been baking peanut butter cookies without flour for years, but I wanted to share a vegan peanut butter cookie recipe with you all this fall.
I made this recipe more conventional by adding flour, baking powder, and baking soda instead of trying to make flourless cookies without eggs.
I loved the crumbly, melt-in-your-mouth feel these ingredients added, and I think you will as well. Here’s what else you’ll find inside:
- Of course, natural peanut butter! I haven’t tried this recipe with crunchy peanut butter, so for the best results, use creamy peanut butter.
- Ground flaxseed — Instead of using an egg, I used flaxseed as a binder.
- Brown sugar and cane sugar combine to create a flavor that is both nuanced and delicious.
- Make sure your coconut oil is softened but not melted before using it. It should still appear white and creamy, but it should blend in smoothly with the wet ingredients. You don’t want any pieces in your food!
- Just a smidgeon of vanilla essence gives a vital depth of flavor.
- Also, don’t forget the sea salt! The peanut butter flavor is enhanced by a pinch of salt.
Peanut Butter Cookies: A Step-by-Step Guide
Are you prepared to bake these simple peanut butter cookies? This is what you must do:
Make your flax egg first. To thicken the flax, combine it with the water and set it aside for 5 minutes.
Then, in two separate dishes, whisk together the wet and dry components. Stir the dry ingredients into the wet components until they are thoroughly blended. The dough will be really dense!
Then it’s time to chill. Preheat the oven to 350 degrees and chill the cookie dough for 30 minutes.
You can bake once the dough has chilled. To split out the dough and roll it into balls, use a 2-tablespoon cookie scoop.
To make the trademark peanut butter cookie criss-cross design, gently press the dough balls down with your hands before using a fork.
Bake the cookies for 12 minutes on a parchment-lined baking sheet. They’ll still be fragile at this point, so leave them on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.
Finally, it’s time to eat!
Tips for Making the Best Peanut Butter Cookies
- Use peanut butter that is runny. To create this dish, look for natural peanut butter with a smooth consistency, not the dry, stiff stuff you might find at the bottom of a jar. This recipe makes a stiff cookie dough even if your nut butter is runny. The dough may break if your peanut butter is too dry, making it difficult to create cohesive cookies. Allow an hour for your peanut butter to come to room temperature before using it in this recipe if you keep it in the fridge.
- Allow the dough to cool. It may be tempting to skip this step, but I discovered that chilled dough made the nicest peanut butter cookies when I tested this recipe. Chilling them keeps them from spreading when baking, resulting in a more defined criss-cross pattern.
- Allow them to cool on the baking pan for a few minutes. These peanut butter cookies, like many vegan cookie recipes, take a few minutes to set up once they come out of the oven. Leave them on the baking sheet for 10 minutes to firm up before moving them to a wire rack to cool completely (or consuming them straight away!). It’s a win-win situation because their flavor improves as they cool!
Peanut Butter Cookies
|Time to Prepare: 40 minutes
Cooking Time: 10 minutes
Time allotted: 50 minutes
You’re going to love these simple peanut butter cookies! They have a nutty flavor and a crumbly, melt-in-your-mouth texture.
- 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
- 1 teaspoon vanilla
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy natural peanut butter, see note
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Combine the flaxseed and water in a small bowl and leave aside to thicken for 5 minutes.
Combine the flour, baking soda, baking powder, and salt in a medium mixing basin.
- Combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla in a large mixing basin. Mix in the flaxseed mixture thoroughly.
- Combine the dry and wet ingredients in a mixing bowl and stir until just incorporated. Allow dough to chill for 30 minutes.
- Using a 2-inch cookie scoop, scoop dough and form it into balls with your hands. The dough should be slightly dry. If the mixture is too dry and crumbly to work with, add a teaspoon of water at a time until it comes together. Place on a baking pan and flatten slightly. Make cross-hatch marks with a fork. Preheat the oven to 350°F and bake for 12 to 13 minutes. Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack.
- To create this recipe, look for creamy peanut butter with a smooth consistency, not the dry, stiff stuff you can find at the bottom of a jar. This recipe makes a stiff cookie dough even if your nut butter is runny. The dough may break if your peanut butter is too dry, making it difficult to create cohesive cookies. 365 organic no-stir creamy peanut butter and 365 natural creamy peanut butter were used to test this recipe.
- Allow an hour for your peanut butter to come to room temperature before using it in this recipe if you keep it in the fridge.