Recipe for irresistible Peanut Butter Cookies from ‘The Joy of Vegan Baking’, featured in Issue 29 of Vegan Life Magazine.
Makes: 24 cookies
- 1 ¾ cups (220 g) plain flour, sifted
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 flax egg (1 tbsp ground flaxseed combined with 3 tbsp water)
- 1¼ cups (280 g) firmly packed light brown sugar
- ¾ cup (195 g) natural peanut butter, smooth or crunchy
- ½ cup (112 g) vegan butter
- 3 tablespoons (45 ml) vegan milk
- 1 tablespoon (15 ml) vanilla extract
- ½ cup (62 g) ground peanuts (optional)
- ½ cup (90 g) vegan chocolate chips (optional)
- Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 cookie sheets with parchment paper or use 2 nonstick cookie/baking sheets.
- In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the ground flaxseed and water together in a blender or food processor, until thick and creamy.
- In a large bowl, combine the brown sugar, peanut butter, butter, milk, and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the “flax eggs”. Beat just until blended. Add the flour mixture, ground peanuts, if using, and chocolate chips, if using, and mix just until blended.
- Drop by rounded tablespoonfuls 2 inches (5 cm) apart onto the ungreased cookie sheet. Flatten slightly in a crisscross pattern with the tines of a fork.
- Bake for 10 to 12 minutes, or until set and just beginning to brown. Do not overbake. Remove from the oven, and let the cookies cool on the sheet for 3 to 5 minutes before removing to let cool on a wire rack.
Tip: If you don’t want to add the ground peanuts and chips to the batter, consider dropping a small square of chocolate, a chocolate chip, or some ground peanuts in the centre of each cookie before baking or halfway through the baking time.
Recipes and images from: The Joys of Vegan Baking, by Colleen Patrick-Goudreau. Text © 2007, 2017 Colleen Patrick-Goudreau. Used by permission from the publisher, Fair Winds Press, an imprint of Quarto Publishing Group. QuartoKnows.com