Vegan Peanut Butter Cookies
By Afton CyrusPublished on February 28, 2020
Time
1¼ hours, plus 2 hours chilling
Yield
Makes 24 cookies
Ingredients
Before You Begin
Use processed peanut butter for the best texture; natural peanut butter will make the cookies too dry and tough. The dough is quite soft, so keep it chilled until you are ready to form and bake the cookies.
Instructions
- Whisk flour, baking soda, and salt together in bowl. Whisk peanut butter, sugar, corn syrup, melted oil, water, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into peanut butter mixture until just combined.
- Cover bowl with plastic wrap and refrigerate until firm, at least 2 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 2 tablespoons dough at a time, roll into balls and space 2 inches apart on prepared sheets. Using bottom of greased drinking glass, press dough to ½-inch thickness, sprinkle with chopped peanuts, and press lightly to adhere.
- Bake, 1 sheet at a time, until puffed and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving. (Cookies can be stored at room temperature for up to 3 days.)
Time
1¼ hours, plus 2 hours chillingYield
Makes 24 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
Peanut butter is a staple ingredient in our vegan pantry, so we wanted a vegan peanut butter cookie that conjured that nostalgia. We needed to start by eliminating the eggs in the recipe. We were happy to find that simply adding more peanut butter bound the cookies nicely—and gave them deeper peanut flavor to boot. And a little bit of water—3 tablespoons—made up for the loss of moisture. The softest, chewiest peanut butter cookie recipes we tried included a form of liquid sweetener like molasses or maple syrup in addition to the sugar, but we found those flavors overbearing. Light corn syrup was a better bet; it helped the cookies retain moisture without overshadowing the peanut flavor. A full teaspoon of baking soda reacted quickly with the acidic brown sugar, causing the cookies to puff up and deflate before their structure had time to set. This left the centers pleasingly soft and chewy—just as we like our peanut butter cookies.
Before You Begin
Use processed peanut butter for the best texture; natural peanut butter will make the cookies too dry and tough. The dough is quite soft, so keep it chilled until you are ready to form and bake the cookies.
Instructions
- Whisk flour, baking soda, and salt together in bowl. Whisk peanut butter, sugar, corn syrup, melted oil, water, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into peanut butter mixture until just combined.
- Cover bowl with plastic wrap and refrigerate until firm, at least 2 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 2 tablespoons dough at a time, roll into balls and space 2 inches apart on prepared sheets. Using bottom of greased drinking glass, press dough to ½-inch thickness, sprinkle with chopped peanuts, and press lightly to adhere.
- Bake, 1 sheet at a time, until puffed and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving. (Cookies can be stored at room temperature for up to 3 days.)
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