Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies  

Courtesy of Julie @ The Simple Veganista  Simple-veganista.com

Makes ~ 20-25 cookies 

Ingredients:

• 1 Cup (270g) natural peanut butter or almond butter (test recipe for nutrition info used Jif Natural Creamy)
• 1 Cup (192g) coconut sugar or pure cane sugar
• 6 Tbl plain, unsweetened almond milk, room temperature
• 2 tsp vanilla extract
• 1 Cup (~120g) spelt flour, almond flour, all purpose flour or 1-1 GF flour blend
• 1 tsp baking soda

Directions:

1. Preheat oven to 350 degrees F. Line a cookie sheet with silicone mat or parchment paper.
2. In a large bowl, mix the nut butter and sugar until creamy. 
3. Add in almond milk and vanilla and blend
4. Sift in flour and baking soda and mix until combined.
5. The dough may be difficult to stir so use your hands to mix it together. 
6. Scoop using 1.5 Tbl scooper or spoon and roll into 1 ¼-inch balls.
7.  Place ~2 ½ inches apart on the baking sheet.
8. Use the back of a fork dipped in sugar to gently flatten and make a crisscross pattern.
9. Sprinkle with additional sugar if desired.

Bake 10-13 minutes. Let cool on the cookie sheet for a couple of minutes then transfer to cooling racks.

Cookies can be stored in an airtight container 4-5 days at room temp or in the freezer for up to 2 months.

You can use Sunbutter if allergic to nuts. Gram weight of flours will vary- check King Arthur baking for their Ingredient Weight Chart.

Nutrient Information