Vegan Peanut Butter Cookies
Soft and chewy Vegan Peanut Butter Cookies are made in just one bowl with simple ingredients. Crunchy on the outside and tender on the inside, they’ll quickly become your new favorite cookie!
Servings: 16 cookies
- 1 cup peanut butter creamy
- 1 cup coconut sugar
- 1/4 cup almond milk
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350° and line a large baking sheet with parchment paper or spray with nonstick spray.
In a large bowl, stir the peanut butter, coconut sugar, milk, maple syrup, and vanilla together. Then, add in the flour, baking soda and salt and stir to combine. The mixture should be thick!
Use your hands to roll the dough into balls (each ball should be about 2 tablespoon), then place them onto the baking sheet, making sure they're at least 2" apart.
Use a fork to make criss-cross marks onto the dough, flattening the cookies out a bit. Bake the cookies for 12 minutes, then remove them from the oven and let them sit on the baking sheet for 1 minute before carefully transferring them onto a cooling rack.
Before serving, sprinkle with a little extra sea salt and enjoy!
*Calories are for 1 cookie and are an estimation
*Storage: Room temp up to 5 days in a sealed container; Refrigerator up to 2 weeks; Freezer in a freezer-safe bag for up to 2 months
*Add-ins/substitutions: Can use gluten free all purpose flour; can use cane sugar instead of coconut; can use crunchy peanut butter instead of creamy; can add chocolate chips if you want
Calories: 156kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 206mg | Potassium: 117mg | Fiber: 1g | Sugar: 10g | Calcium: 15mg | Iron: 1mg