Looking to get into the festive spirit with some holiday baking, but want to stay true to plant-based eating? These peanut butter cookies are vegan and made with natural peanut butter, which is palm-oil free, so you can feel good about what you are baking (and eating) as well as what you are doing for the environment!
Ingredients:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup natural peanut butter
- 1 teaspoon vanilla
Instructions:
Step 1.
Preheat the oven to 350°F. Get a baking sheet out and line with a reusable baking mat, or nothing at all. In a small bowl, combine the ground flaxseed and water and set aside to thicken for 5 minutes.
Step 2.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3.
In a large bowl, stir the coconut oil so that it softens enough to be smooth, without any lumps, but not fully melted. Mix in the sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
Step 4.
Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
Step 5.
Use a spoon to scoop out dough and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Space the cookies out about 1” apart.
Step 6.
Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Step 7.
Enjoy!
Looking to get into the festive spirit with some holiday baking, but want to stay true to plant-based eating? These peanut butter cookies are vegan and made with natural peanut butter, which is palm-oil free, so you can feel good about what you are baking (and eating) as well as what you are doing for the environment!
Vegan peanut butter cookies
Ingredients:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup natural peanut butter
- 1 teaspoon vanilla
Instructions:
Step 1.
Preheat the oven to 350°F. Get a baking sheet out and line with a reusable baking mat, or nothing at all. In a small bowl, combine the ground flaxseed and water and set aside to thicken for 5 minutes.
Step 2.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3.
In a large bowl, stir the coconut oil so that it softens enough to be smooth, without any lumps, but not fully melted. Mix in the sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
Step 4.
Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
Step 5.
Use a spoon to scoop out dough and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Space the cookies out about 1” apart.
Step 6.
Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Step 7.
Enjoy!
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