Jason's Vegan Peanut Butter Cookies

Jason is on the IT team at StickerGiant

Jason-on-the-IT-Team-at-StickerGiant

We stopped at a scenic spot in the Colorado Rockies at 11,000’ for a picnic. Just when we had everything set up, a powerful wind blasted through. We were amazed by how quickly it appeared and carried half of our picnic lunch off with it. After gathering together all that we had managed to hold down, we were finally ready to have lunch, only to discover that this crazy wind had turned our soft fresh bread into ‘melba-toast’!

 

oven-mittIngredients

1 tablespoon ground flaxseed

3 tablespoons water

1 ½ cups all purpose flour, spooned and leveled

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon sea salt

½ cup coconut oil, soft but not melted

½ cup cane sugar

½ cup brown sugar

¾ cup creamy natural peanut butter*

1 teaspoon vanilla

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a small bowl, combine flaxseed and water and set aside to thicken for 5 minutes.

In a medium bowl, combine flour, baking soda, baking powder, and salt.

In a large bowl, combine coconut oil, cane sugar, brown sugar, peanut butter, and vanilla.

Stir in flaxseed mixture and mix well. Add dry ingredients to wet ingredients and stir until just combined.

Chill dough for 30 minutes.

Scoop dough using 2-inch cookie scoop and roll into balls with your hands.

The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together.

Flatten slightly and place on the baking sheet.

Use a fork to make cross-hatch marks.

Bake for 12 - 13 minutes.

Remove from oven and let sit on baking sheet for 10 minutes before transferring to a cooling rack.

*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough.

If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. This recipe was tested with 365 organic no-stir creamy peanut butter and 365 natural creamy peanut butter.

Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

 

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