At the end of last year, Instagram decided for the “Cookie Friday” to have a comeback. To be honest – I am not mad about it ;) This means from now on you will (once again) get fresh cookies on Fridays. Maybe not every Friday, but as often as possible. It’s January and #Veganuary is the hot topic right now, so guess what… these delicious Peanut Butter Cookies are vegan. I guess the title already spilled the beans ;)
I really love cookies. That’s why I actually started “Cookie Friday” many many years ago. Give me a cookie and I am happy. I think we already got over 350 cookie recipes here on the blog by now. That means a lot of love and happiness ;) Cookies for every situation, for every time of the year, for every mood… I have no idea how many cookies I have eaten in my life already because of that. Must be an insane amount tbh ;P
You can find several cookie recipes with peanut butter and/or peanuts here on the blog already – no vegan recipe so far in that category. Well… almost no vegan recipe. There is one vegan cookie recipe with peanut butter and banana, but there the focus was more on the banana instead of the peanut butter there ;P
Anyway. Creating vegan (peanut butter) cookie recipes is not overly complicated – easier than most people might think. Peanut butter is vegan in most cases, so that is a plus already. If you are not sure if your peanut butter is really vegan just check the ingredients on the back of the package/glass. Not every product has a dedicated “vegan” logo/sticker on the package even though it’s vegan. In order to be allowed to use a “vegan” logo on your packaging (at least in Germany) you have to produce the product separated from everything that could contaminate the product… even though the product itself does not use dairy products, for example. Rules ;)
Well… regular cookies often have some kind of dairy product and eggs added – to bake vegan cookies you have to get rid of that… which is not really complicated. Eggs can be replaced with apple sauce, bananas, or chia, for example. Often you don’t even need eggs at all to get a nice result. Similar situation with milk and other dairy products – those can be replaced with plant-based products. I am pretty sure you will find a lot of options here in your local supermarket.
Breakfast: Apple Pie Oatmeal with Granola
Snack: Easy Vegan “Sausage Rolls”
Soup/Stew: Vegan Chickpea & Potato Soup
Main Course: Easy Yellow Curry with Tofu & Veggies
Cookies: Vegan Peanut Butter Cookies
Dessert: Easy Vegan Biscoff Cream Dessert
Cake: Vegan Banana & Raspberry Cake
So these cookies here are plant-based from the bottom to the crunchy top. The inside is still a bit chewy which gives them the perfect cookie texture ;) They should stay nice for several days (if you are not eating them all at once) or can be frozen if you can’t eat them within 3-4 days. If you like peanut butter cookies I am pretty sure you will like these here as well ;)
Peanut Butter Banana Bread Cookies (sugar-free & gluten-free)
INGREDIENTS / ZUTATEN
(12 cookies)
5.3 oz. (150g) peanut butter
1/4 cup (50g) muscovado sugar
3 tbsp. oat milk
1 tsp. vanilla extract
2.5 oz. (70g) spelt flour
1/2 tsp. baking soda
1/8 tsp. salt
some flaky sea salt (optional)
(12 Kekse)
150g Erdnussbutter
50g Mascobado Zucker
3 EL Haferdrink
1 TL Vanille Extrakt
70g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/8 TL Salz
einge Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside.
2. Add the peanut butter, sugar, oat milk, and vanilla extract to a bowl and mix until well combined. Add the flour, baking soda, and salt and fold/mix in. You will get a quite thick and shiny dough. Divide into 12 equal portions, shape each dough portion into a ball and flatten it slightly. Place with some space in between on the prepared baking sheet. Use a cookie stamp* or fork to press a pattern into the cookies. Sprinkle the cookies with some flaky sea salt (optional) and bake them for about 12 minutes. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store the cookies in an airtight container at room temperature – they should be good for at least 4-5 days.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Erdnussbutter, Zucker, Haferdrink und Vanille Extrakt in eine Schüssel geben und alles verrühren. Mehl, Backpulver und Salz dazugeben und unterheben/verrühren. Der Teig wird recht fest und glänzend sein. In 12 Portionen aufteilen und jede Portion zu einer kleinen Kugel formen. Flach drücken und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Mit einem Keksstempel* oder einer Gabel ein Muster in die Kekse drücken. Die Kekse mit etwas Meersalz bestreuen (optional) und etwa 12 Minuten backen. Aus dem Ofen holen und einen Moment auf dem Backblech abkühlen lassen, dann auf einem Kuchengitter vollständig auskühlen lassen. Die Kekse in einem luftdichten Behälter bei Zimmertemperatur aufbewahren – die Kekse sollten mindestens 4-5 Tage durchhalten.
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Here is a version of the recipe you can print easily.
Print
Vegan Peanut Butter Cookies
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:25
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegan
Description
If you are craving something sweet, cookies are the easiest way to satisfy these cravings. These vegan Peanut Butter cookies are done in an instant and so good!
Ingredients
5.3 oz. (150g) peanut butter
1/4 cup (50g) muscovado sugar
3 tbsp. oat milk
1 tsp. vanilla extract
2.5 oz. (70g) spelt flour
1/2 tsp. baking soda
1/8 tsp. salt
some flaky sea salt (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside.
2. Add the peanut butter, sugar, oat milk, and vanilla extract to a bowl and mix until well combined. Add the flour, baking soda, and salt and fold/mix in. You will get a quite thick and shiny dough. Divide into 12 equal portions, shape each dough portion into a ball and flatten it slightly. Place with some space in between on the prepared baking sheet. Use a cookie stamp* or fork to press a pattern into the cookies. Sprinkle the cookies with some flaky sea salt (optional) and bake them for about 12 minutes. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store the cookies in an airtight container at room temperature – they should be good for at least 4-5 days.
Notes
Enjoy baking!
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