Peanut butter cookies
Updated: Apr 27
I have a special place in my heart for these cookies! One of the hardest aspects of vegan baking is cookies. The key to the flavour and texture of most desserts is using eggs and butter. In cakes, brownies and muffins those ingredients can usually be easily replaced. But cookies are much trickier to get right. That is why this recipe, which uses peanut butter automatically eliminates the need for butter or a substitute. They are incredibly easy to make. It also helps that these cookies are absolutely delicious and some of the best I’ve had, vegan or otherwise.
Because I’m vegan, I used applesauce as a substitute for eggs. While applesauce is relatively easy to make, if you don’t need the cookies to be vegan, you can definitely use eggs instead (in the same volume). I also wanted to give a recipe that used easily available ingredients, as going grocery shopping may not be possible right now.
In any case, I’ll leave the instructions for making applesauce as well.
Start by cutting up one peeled apple into small pieces. Once the apple is cut, put it into a saucepan on medium flame along with a little less than a quarter cup of water. Wait till the water starts bubbling and the apples are cooked through. Transfer to a blender, and pulse till a puree is formed. Let it cool down, and it’ll be ready to use as an egg substitute! (It’s crazy right?)
Peanut butter cookies-
1/2 cup peanut butter
3/4 tsp baking soda
4 tbsp flour (any kind will work- whole wheat, all purpose,rice,almond)
1/3 cup sugar
2 tbsp applesauce (or eggs)
1/2 tsp vanilla extract
1/8 tsp salt
This is completely optional, but you can add chocolate chips to the cookie dough if you have them!
Start by taking half a cup of peanut butter and 1/3 cup sugar in a bowl. If your peanut butter’s too thick or not at a mixable consistency, you can microwave it for a few seconds, and it should be good. Add in 1/2 a tsp of vanilla extract (this can be skipped if you don’t have it) and the applesauce (or eggs, if you’re using those)
Add your dry ingredients (3/4 tsp baking soda, 4 tbsp flour,a pinch of salt) and mix until a dough is formed.
Referigerate the dough for about 30 minutes. Once cooled, take the dough out and form small balls (there should be about 12) Arrange on a greased baking tray. Press down on each ball of cookie dough to flatten it out slightly. If you want, you could press into the top of the cookie with a fork to make a criss-cross pattern like I did. Place into a preheated oven at 180 degree celcius (375 fahrenheit) for 8 minutes. The cookies will look pretty underdone when you first take them out, but they’ve been cooked through. Don’t put them back in the oven! Let them cool for at least 10 minutes, and you’ll see that they’ve firmed up nicely.