Vegan Peanut Butter Cookies
Soft, chewy peanut butter cookies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 3/4 cup natural peanut butter smooth
- 1/4 cup vegan margarine softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar firmly packed
- 1 tablespoon cornstarch
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-3 tablespoons almond milk
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, combine peanut butter, margarine, sugars, cornstarch, applesauce, vanilla, and lemon juice until well-incorporated.
Add flour, oats, baking powder, and salt to mixing bowl. Stir to combine.
Add almond milk one tablespoon at a time until cookie dough is soft, sticks to itself, and is easy to handle.
Roll dough into 2-tablespoon-sized balls and place on lined cookie sheet.
Use a fork to make characteristic peanut butter cookie stamp on each cookie, being careful not to push too hard and form cracks around the edges.
Bake cookies for about 10-11 minutes at 350 degrees. Allow cookies to cool for 5 minutes on the cookie sheet before attempting to move them to a cooling rack.
Calories: 148kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 99mg | Sugar: 10g | Vitamin A: 120IU | Calcium: 16mg | Iron: 0.6mg