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Yummy Vegan Peanut Butter Cookies

Deeeelish

Ready In:
30mins
Serves:
Units:

ingredients

directions

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

@LittleSpoon
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@LittleSpoon
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"Deeeelish"
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  1. Karen..
    I had to make these twice to get them where I wanted them. The first time I used twice the amount of milk and it was still so dry and crumbly, it was impossible to shape into cookies. I kept adding more peanut butter until they would stay together. The end result was a hard to handle dough, a somewhat dry and crumbly cookie with almost too much peanut butter flavor. The second time I made them, I went with my cookie making instincts and mixed them like so: Combined by hand the peanut butter (not melted or warmed), brown sugar, 1/3 cup of rice milk, baking powder and salt and whisked together until smooth. Then stirred in oats, then flour, then add 1/2 cup mini semi-sweet chocolate chips. I used a cookie scoop (Tbl size), flattened each one a bit with a cookie stamp and got about 30 cookies out of batch. They took 9 minutes in my oven. My Vegan daughter, nephew and brother really enjoyed them. Thanks for posting the recipe...it gave me a jump start in Vegan cookie baking.
    Reply
  2. heatheraauclair
    These turned out fairly well with a couple of changes: I added 1/2 cup soy milk and 2 cups of peanut butter. The dough was still very crumbly and needed to be packed into a ball and flattened on the baking sheet, but the end result was tasty!
    Reply
  3. szczotka
    Very good cookies! Can't stop eating them (before or after baking). For some reason though, the cookies did not spread while baking (to assume the cookie shape) and remained balls. Maybe the dough was too hard, but taste-wise they are excellent.
    Reply
  4. EMcooks
    Changes I made to the recipe were as follows: I used 1/4 cup brown sugar and 1/4 cup white sugar because that is all I had. I also used quick oats instead of old fashioned oats. In order to get a doughy consistancy, I had to use about 1/2 cup of soymilk. this may be due to the quick oats, I don't know, but it seemed that adding the milk after heating the pb just made the pb hard again instead of it being a "milky consistency". So, I'm not sure how that all worked out. Overall, I think they are a nice cookie, although pretty bland in flavor. I may try them again with a few more adjustments.
    Reply
  5. EMcooks
    Changes I made to the recipe were as follows: I used 1/4 cup brown sugar and 1/4 cup white sugar because that is all I had. I also used quick oats instead of old fashioned oats. In order to get a doughy consistancy, I had to use about 1/2 cup of soymilk. this may be due to the quick oats, I don't know, but it seemed that adding the milk after heating the pb just made the pb hard again instead of it being a "milky consistency". So, I'm not sure how that all worked out. Overall, I think they are a nice cookie, although pretty bland in flavor. I may try them again with a few more adjustments.
    Reply
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