Vegan Peanut Butter Cookies
These soft and chewy vegan peanut butter cookies are so easy to make with minimal ingredients. They have tender centers and crumbly edges. Great for a sweet and salty dessert!
Servings 20 cookies
Calories 187kcal
Equipment
- Stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 1 ½ cups all purpose flour
- ½ cup vegan butter softened to room temperature
- 1 cup peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and prepare a flax egg by stirring together ground flaxseed with water.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together.
- Add peanut butter and mix until combined. Add flax egg and vanilla then mix again. Mix in flour, baking powder, and salt until combined.
- Roll cookie dough into small balls and place onto two parchment paper lined baking sheets. Using a fork, flatten the cookies making a cross-cross pattern.
- Bake for about 10 minutes then remove from the oven. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Notes
Cookies will be soft when they come out of the oven but will firm up as they cool. For crunchy cookies, bake for a couple extra minutes.
Store leftovers in an airtight container for up to 5 days. To freezer, place in airtight bag and freeze for up to 2 months.
