I have always been a huge fan of peanut butter. LOVE it. So, yesterday, as I was digging around in my pantry to find something yummy to make for you, I was thrilled to see a LOT of natural peanut butter. Like 12 jars. (I know…it was on sale! $1.99 per jar. I couldn’t help myself. ) Then, I saw flour, oats, and sugar, and presto! That’s when the peanut butter cookies idea popped in my head, and the rest is history.
They were really yummy dunked in almond milk.
And, I ate three of them. (gasp!)
I am in a hurry because we are visiting family this weekend, but I hope you enjoy the recipe. It is vegan, processed oil free, and SO good.
Have a happy Sabbath!
Vegan Peanut Butter Cookies
- 1 cup peanut butter all natural
- 1 cup granulated sugar I used evaporated cane juice crystals
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (+ 1 tablespoon, depending on your PB thickness)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup quick oats
- 1/2 cup whole wheat pastry flour
- Preheat oven to 350 degrees Fahrenheit.
- Mix first five ingredients together in mixing bowl, then add the last 2 ingredients.
- Roll dough into tablespoon sized balls, and place on prepared cookie sheat. Mash perpendicularly with a fork, and sprinkle with sugar crystals.
- Bake at 350 degrees Fahrenheit for approximately 9-12 minutes. Allow cookies to cool completely before removing them from pan. To retain chewiness and moisture of cookies, place a slice of bread with the cookies in the airtight container.
- Enjoy with a glass of soy or almond milk!