Chewy, Buttery Vegan Peanut Butter Cookies
"I love theses cookies and there so easy to make!. You can use only peanut butter, but the almond butter is so worth it!"
photo by buttercreambarbie
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 78.78 ml peanut butter
- 78.78 ml almond butter
- 78.78 ml margarine
- 157.80 ml brown sugar
- 7.39 ml Ener-G Egg Substitute
- 29.58 ml water
- 29.58 ml soymilk
- 4.92 ml vanilla extract
- 177.44 ml all-purpose flour
- 2.46 ml baking powder
- 0.61 ml salt
directions
- Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
- In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
- Mix in soy milk, egg replacer and vanilla.
- Sift in flour and baking powder into mixture. Add in salt.
- Place cookies 2 inches apart onto lightly greased cookie sheets.
- Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.
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Reviews
-
Very nice cookie! YUM! I put in less sugar & butter than recommended. LOVED them! -
These were pretty tasty! I made some substitutions in an attempt to make them gluten free, subbing 1/2 C of oat flour, 1/4 C of tapioca flour and 1/4 C of oats for the flour listed in the recipe. I also used a banana instead of the egg replacer. They were soft, chewy, and delicious. Thank you! -
I made these cookies last night with 2/3 cup peanut butter, an extra teaspoon of vanilla, 1/3 cup of Earth Balance for the margarine, and 2/3 cup brown sugar/Splenda mixture. I usually try to go with lower fat cookie recipes and they usually turn out disappointing, so I went all out for these & they were FANTASTIC! I baked them for about 14 minutes for a perfect chewy/crispy cookie & it yielded about 16 cookies for me. I highly reccommend this recipe! They even spreaded, which I find is rare for vegan cookies. -
These were delicious!! I made a whole bunch of cookies for my mom for christmas, and she loved these! -
I made these and they were absolutely amazing. I couldn't stop eating them!!
Tweaks
-
These were pretty tasty! I made some substitutions in an attempt to make them gluten free, subbing 1/2 C of oat flour, 1/4 C of tapioca flour and 1/4 C of oats for the flour listed in the recipe. I also used a banana instead of the egg replacer. They were soft, chewy, and delicious. Thank you!
