Description
These Vegan Peanut Butter Cookies are a delicious and simple treat, combining natural peanut butter, brown sugar, and almond milk for a moist and flavorful bite. Soft and chewy with just the right hint of vanilla and salt, these cookies are perfect for anyone craving a sweet, dairy-free snack that’s easy to make and sure to satisfy.
Ingredients
Scale
Dry Ingredients
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
Wet Ingredients
- 1 cup natural peanut butter
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your dough is ready.
- Mix Peanut Butter and Sugar: In a mixing bowl, combine the natural peanut butter and brown sugar. Stir until the mixture is smooth and well blended, forming the base of your cookie dough.
- Add Liquid Ingredients: Pour in the almond milk and vanilla extract, mixing thoroughly to combine all flavors evenly throughout the dough.
- Incorporate Dry Ingredients: Sprinkle the baking soda and salt into the bowl, stirring them into the wet mixture to ensure proper leavening and flavor balance.
- Add Flour Gradually: Slowly add the all-purpose flour to the bowl and mix until a cohesive dough forms, avoiding overmixing to keep the cookies tender.
- Shape Cookies: Roll portions of the dough into balls and place them spaced evenly on a baking sheet lined with parchment paper or a silicone mat.
- Flatten Dough Balls: Use a fork to gently press down on each ball, creating a crisscross pattern that helps the cookies bake evenly and adds a classic peanut butter cookie appearance.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, until they are set and lightly golden around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve once completely cooled for the best texture.
Notes
- Use natural peanut butter without added sugars or oils for the best flavor and texture.
- Do not overmix the dough once flour is added to keep cookies soft and chewy.
- Almond milk can be substituted with any other plant-based milk if preferred.
- For extra crunch, consider adding chopped peanuts or vegan chocolate chips to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
