I love peanut butter. I will darn near try anything that has peanut butter in it, as long as it is vegan. Ever since I was a kid, I loved helping my mom make peanut butter cookies from scratch. I especially loved scoring them with the fork. I don't know why, I just thought that was so freaking cool, still do I guess.
Peanut Butter Cookies Yield: 20 cookies
What you will need:
1 cup of creamy peanut butter (*make sure it is vegan)
1 cup sugar (*I like to use Monkfruit sweetener as it has no calories)
6 tbsp of plant based milk of choice (unsweetened)
2 tsp vanilla
1 cup flour
1 tsp baking soda
How to Make The Cookies:
Mix the peanut butter and sugar in a large mixing bowl until creamy. Then mix in the milk and vanilla until combined. Then add the rest of the ingredients and stir to combine. the dough will be stiff, but you want to make sure it is moist. If it is dry it will crumble on you later. If the dough is a bit dry, add a little milk and combine it until you reach the right consistency.
Take a scoop, about two tablespoons worth, and roll it with your hands into a ball. Place the dough balls on a baking sheet a couple inches or so apart. Using the backside of a fork, flatten the cookie down and by making a crisscross pattern.
Bake the cookies in an 350* oven for 10-13 minutes, depending on your oven and if you want a crispier cookie or not. When done cooking, remove from the oven and place on a cookie rack to allow them to cool.
Repeat this process until you have baked all of the cookies.
What to do with left overs:
If you happen to have left overs, I usually put them in a zip lock bag and they will stay good on the kitchen counter for a couple days. If you put them in the fridge, they can last for about a week. I like to double the batch, and then I will freeze the leftovers.
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