Description
These Vegan Peanut Butter Sugar Cookies are a delightful twist on classic sugar cookies, infused with the nutty flavor of peanut butter. They are easy to make and perfect for anyone looking for a delicious vegan treat.
Ingredients
Scale
Cookie Dough:
- 1/2 cup natural peanut butter (creamy)
- 1/2 cup coconut oil (softened but not melted)
- 3/4 cup organic cane sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Additional sugar for rolling
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, beat together the peanut butter, coconut oil, cane sugar, and brown sugar until smooth and creamy. Add almond milk and vanilla extract, and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in sugar to coat. Place on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the bottom of a glass or a fork in a crisscross pattern. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crunch, stir in chopped peanuts or mini vegan chocolate chips.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
