Simple Vegan Peanut Butter Cookies–Mushy, Chewy & Much less Sugar
Mmm. Mushy chewy, caramelized golden brown, peanut-y cookies. Is there something higher? It immediately takes you again to your childhood, when you would simply pinch off a chunk at a time, chewing them down with a giant grin, whereas grabbing a second cookie to stuff in your pockets when your mother wasn’t watching. Cookies adequate to dunk into chocolate almond milk, or serve a la mode with vanilla good cream. And as an grownup, cookies decadent sufficient to saddle as much as a darkish cup of joe, whereas gentle sufficient in sugar, refined grains, and added fat to make you be ok with your selection. All of those parts come collectively on this basic Vegan Mushy Peanut Butter Cookies recipe.
In case you love the wealthy, nutty taste of a basic peanut butter cookie—however need a model that’s a bit of lighter and absolutely plant-based—you’re in for a deal with. These Mushy Vegan Peanut Butter Cookies are all the things you crave: chewy within the center, comfortable across the edges, and loaded with that nostalgic, roasted peanut taste. Made with easy substances, decrease in added sugar and fats, complete grains, and completely dairy-free and egg-free, this can be a cookie recipe you possibly can be ok with baking many times. Whether or not you’re vegan or simply craving a more healthy selfmade deal with, these cookies ship on style and texture.
I like to bake up this recipe every time I’ve some aquafaba (bean liquid) leftover from a can of beans or chickpeas (it provides me an excellent excuse!). Right here’s what else I like about these cookies: Few substances that I all the time have available, wealthy in complete meals, and filled with comfortable textures and wealthy flavors!
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Description
These comfortable, wealthy caramelized vegan peanut butter cookies are decadent sufficient to carry the kid out in you, but gentle in added sugars and refined substances.
- Place aquafaba and brown sugar in a mixing bowl and blend with an electrical mixer (or standing mixer) till thick and stiff, about 8-10 minutes.
- Gently fold in vanilla, vegan butter, peanut butter with a spatula till blended (don’t overmix).
- Combine complete wheat flour, peanut meal or flour, and baking soda in a small bowl and gently fold it into the aquafaba peanut butter combination, simply till blended (don’t overmix).
- Place cookie dough within the fridge for 1 hour.
- Preheat oven to 375 F.
- Pinch off small items of cookie dough and roll into balls about 1 ½ inches in diameter. Place on two baking sheets sprayed with nonstick cooking spray, leaving room between cookies.
- Press with a fork dipped in flour horizontally and vertically to flatten cookies.
- Place within the heart of the oven and bake for about 12-14 minutes, till tender however comfortable.
- Makes 20 cookies.
- Retailer in an hermetic container or freeze.
Notes
To make aquafaba, use the liquid (about ½ cup) from one 15-ounce can of beans, akin to chickpeas, white beans, or pinto beans. Learn to make aquafaba on this step-by-step information right here.
To make this recipe gluten-free, substitute gluten-free flour mix for wheat flour.
- Prep Time: 1 hour 10 minutes (together with chill time)
- Prepare dinner Time: 14 minutes
- Class: Dessert
- Delicacies: American
Diet
- Serving Dimension: 1 cookie
- Energy: 104
- Sugar: 6 g
- Sodium: 138 mg
- Fats: 6 g
- Saturated Fats: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
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