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    You are in: Home / Recipes / Vegan Peanut Butter Cookies Recipe
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    Vegan Peanut Butter Cookies

    Vegan Peanut Butter Cookies. Photo by Vegan Roxy

    1/1 Photo of Vegan Peanut Butter Cookies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    XxXxkittykat's Note:

    I have not tried these yet, but they sounded pretty good.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Lightly grease a cookie sheet.
    2. 2
      Combine flour, salt and baking powder in a large mixing bowl. Set aside.
    3. 3
      In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft. Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
    4. 4
      Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients. Mix until slightly moist.
    5. 5
      Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
    6. 6
      Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.
    7. 7
      Bake for about 10 minutes.

    Ratings & Reviews:

    • on February 16, 2009

      35

      These were not too bad. Like another reviewer, I had to add a lot more milk, 1/8 cup isn't at all accurate. 1/2 c is accurate. If the consistency is going to be guessed, you should state in your recipe that "he batter should be like chocolate chip cookies", or whatever. Also, they were a little crumbly, chewy and had to bake for 15 minutes not 10. Very convenient since I was out of eggs and they tasted good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2008

      45

      This recipe rocks! I used "Bear Naked Peanut and Jelly all natural granola" instead of the old fashion oats and light brown sugar instead of white sugar and used only half of cup of natural peanut butter melted with half of cup of Crisco shortening. Also, I added a teaspoon of cinnamon, a tablespoon honey and real maple syrup to give it more favor. I would have gave it five stars but it was a dry and crumbly but it could have been because I used granola and the brown sugar (try using half white and half brown). Also, more milk and if you are not vegan, an egg would help glue the cookie together.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2007

      25

      I baked these today and unfortunately I'm not very impressed. I had the simple ingredients in the pantry, so I thought I'd give them a go. Firstly, you'll need quite a lot more soy milk than what the recipe calls for. I must've ended up using close to 3/4 of a cup. They're a chewy kind of cookie and not very flavoursome. They might be nicer with some vegan choc chips or something in them. Oh well....you don't know until you try.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Peanut Butter Cookies

    Serving Size: 1 (581 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 163.1
     
    Calories from Fat 76
    46%
    Total Fat 8.4 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 134.4 mg
    5%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 7.8 g
    31%
    Protein 5.5 g
    11%

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