![]() Add eggs and beat until fully incorporated. ![]() Cream together butter, peanut butter, and sugar until light and fluffy.Before transferring them to a wire rack to cool completely (or devouring them right away!), leave them on the baking sheet for 10 minutes to firm up. Leave them on the baking sheet for a few minutes to cool. Like many vegan cookie recipes, these peanut butter cookies require a few minutes to set up once they’re out of the oven.Chilling prevents them from spreading as they bake, and they come out with a clearer criss cross pattern. Chill the dough! It may be tempting to skip this step, but as I tested this recipe, I found that chilled dough really made the best peanut butter cookies.Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. Even when your nut butter is runny, this recipe makes a stiff cookie dough. Look for natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. They will still be fragile at this point, so allow them to rest for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Bake the cookies on a parchment-lined baking sheet for 12 minutes. Press the dough balls down gently with your hands before using a fork to give them the signature peanut butter cookie criss cross pattern. When the dough is chilled, you can bake! Use a 2-tablespoon cookie scoop to portion out the dough and roll it into balls. Next, it’s time to chill. Pop the cookie dough in the fridge for 30 minutes, and preheat the oven to 350. Then, whisk together the wet ingredients and the dry ingredients in separate bowls. Fold the dry ingredients into the wet ingredients and stir until everything is well combined. Combine the flax and water and set it aside for 5 minutes to thicken. Ready to make these easy peanut butter cookies? Here’s what you need to do:įirst, make your flax egg. And sea salt – Don’t leave it out! A pinch of salt really makes the peanut butter flavor pop.Vanilla extract – Just a splash adds essential depth of flavor.It should still have a white, creamy appearance, but it should mix seamlessly into the wet ingredients. Coconut oil – Make sure your coconut oil is softened, but not melted.Brown sugar and cane sugar – This combination creates the perfect complex, sweet flavor.Ground flaxseed – I used flax as a binder instead of an egg.Natural peanut butter, of course! I haven’t tested this recipe with crunchy peanut butter, so be sure to use creamy peanut butter for the best results.Instead of trying to make flourless cookies without eggs, I made this recipe more traditional, adding flour, baking powder, and baking soda. The crumbly, melt-in-your mouth texture these ingredients added totally delighted me, and I think you’ll love it too. Suffice it to say, we’re hooked.įor years, I’ve been making peanut butter cookies without flour, but this fall, I wanted to develop a vegan peanut butter cookie recipe to share with you all. I’ve made over six batches of different variations of this peanut butter cookie recipe in the last two weeks, and they’ve all disappeared. If you need a second opinion, talk to Jack. For me, they’re the perfect peanut butter cookies. They have a delicious crumbly texture with slightly chewy middles, and they’re bursting with sweet, peanut-y flavor. As soon as I tried these peanut butter cookies, I exclaimed, “They taste like Nutter Butters!” I meant it in the best way.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |