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
Servings: 18
Calories: 146kcal
Ingredients
- 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
Instructions
- 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!
Notes
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Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Calcium: 16mg | Iron: 0.4mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!
http://herbonherbs.com
These look great! I’m sure it’s challenging to come up with vegan friendly desserts, but if these cookies are half as good as they look, then you’ve done a great job!
We eat a lot of peanut butter in the Herb household. I think Herb would be happy living off of it, actually…
I just made this recipe. I substituted WOWButter for the peanut butter and soy milk for the almond milk (my toddler has a peanut/tree-nut allergy). Other than the substitutions, I followed the recipe and the batter was very runny. I added 3/4 cup flour to the mix. This thickened it enough to be able to hand-roll balls. I also had to bake a little longer (16 minutes). They turned out soft and yummy and my toddler really liked them.
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I was looking for a vegan peanut butter cookies recipe without oil because I am out of oil on Christmas Day. Thankfully I found your recipe. It turned out great and delicious! This will be my go to recipe. First time ever baking peanut butter cookies too. Thank you!!!
I will try these recipes for myself and for all my loved ones! I am a vegan for almost 10 yes now and an SDA for 25yrs now, glad to find your site:)
Many more blessings and happy preparation day! Thank you!
Shalom in Christ,
Tess