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VEGAN PEANUT BUTTER COOKIES

These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! And they’re ready in just 15 minutes! We can’t get enough of them!

If you like peanut butter and chocolate, you will LOVE these easy vegan peanut butter cookies. They’re crispy on the outside and super soft and chewy on the inside. Soooo good!! 

THESE VEGAN PEANUT BUTTER OATMEAL COOKIES ARE:

  • super delicious
  • easy and fast to make (they are ready in just 15 minutes!)
  • entirely plant-based
  • soft and chewy
  • kid-friendly
  • rich in protein thanks to the oats and the peanut butter
  • chocolatey
  • sweetened with maple syrup

WHAT YOU NEED FOR THESE VEGAN PEANUT BUTTER COOKIES:

You can find all of the ingredients for these peanut butter cookies in any regular grocery store.

You need:

  • natural creamy peanut butter
  • two flax eggs (made of flaxseed meal and water)
  • oat flour
  • baking powder
  • salt
  • maple syrup
  • coconut oil
  • vanilla extract
  • chocolate chips
  • almond milk

As always, you can find the full ingredient list for these vegan cookies at the end of the post in a separate recipe box. 

ingredients for vegan peanut butter cookies on a marble counter top (oats, flax seeds, maple syrup, almond milk, and peanut butter)

HOW TO MAKE VEGAN PEANUT BUTTER COOKIES

The preparation of these vegan peanut butter cookies couldn’t be much easier. All you need is a bowl and a wooden spoon. And they are ready in just 15 minutes!

If you want to make the recipe even easier, you can use store-bought oat flour. But I also included instruction to make homemade oat flour from rolled oats.

STEP 1: Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes.

STEP 2: In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour.

a collage of four step by step photos that show the preparation of vegan peanut butter cookies

STEP 3: Combine all ingredients in a bowl and stir well.

STEP 4: Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon.

a collage of four step by step photos that show the preparation of vegan peanut butter cookies

STEP 5: Bake the cookies for 8-10 minutes. Mine took 10 minutes. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don’t pick them up too early or they might stick to the parchment paper.

Vegan Peanut Butter Cookies on a baking tray lined with parchment paper after baking

VEGAN PEANUT BUTTER COOKIES – FAQS:

CAN YOU FREEZE VEGAN PEANUT BUTTER COOKIES?

Yes, you can easily freeze these cookies. Make sure to first let them cool off completely. Freeze them on a baking sheet lined with parchment paper for about an hour. Then, transfer them to a freezer bag and squeeze out as much air as possible.

You can freeze them for up to 4 weeks.

HOW DO YOU STORE THESE PEANUT BUTTER COOKIES? AND HOW LONG DO THEY KEEP FRESH?

Properly stored these peanut butter cookies keep fresh for about 2 weeks. Let them cool down completely and then store them in an airtight container at room temperature.

Adding a slice of bread helps the cookies to stay soft and fresh. The bread will soak up the moisture, so this is an easy trick to keep homemade cookies fresh.

CAN I REPLACE THE SWEETENER?

I used maple syrup for my vegan peanut butter cookies, which is my favorite kind of sweetener. If you want you could use agave instead of the maple syrup.

I would, however, not recommend replacing it with brown sugar or coconut sugar as the moisture is needed for the consistency of the cookie dough.

Vegan Peanut Butter Cookies on a cooling rack on a marble counter top

VEGAN PEANUT BUTTER COOKIES

Course: Dessert, SnacksCuisine: American
Servings

12

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

232

kcal

These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! And they’re ready in just 15 minutes! We can’t get enough of them!

Ingredients

  • 3/4 cup natural creamy peanut butter

  • 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons of water)

  • 1 1/2 cups oat flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup maple syrup

  • 2 tablespoons melted coconut oil

  • 1 teaspoon vanilla extract

  • 1/2 cup vegan chocolate chips

  • 1/4 cup almond milk

Directions

  • Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes.
  • In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour.
  • Combine all ingredients in a bowl and stir well.
  • Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon.
  • Bake the cookies for 8-10 minutes. Mine took 10 minutes. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don’t pick them up to early or they might stick to the parchment paper.

Notes

  • You can easily freeze these cookies. Make sure to first let them cool off completely. Freeze them on a baking sheet lined with parchment paper for about an hour. Then transfer them to a freezer bag and squeeze out as much air as possible.
  • Properly stored these peanut butter cookies keep fresh for about 2 weeks. Let them cool down completely and then store them in an airtight container at room temperature.
  • Adding a slice of bread helps the cookies to stay soft and fresh. The bread will soak up the moisture, so this is an easy trick to keep homemade cookies fresh.
  • I used maple syrup for my vegan peanut butter cookies, which is my favorite kind of sweetener. If you want you could use agave instead of the maple syrup.
  • I would, however, not recommend replacing it with brown sugar or coconut sugar as the moisture is needed for the consistency of the cookie dough.

This recipe was created by veganheaven read the full article here

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