Vegan Peanut Butter Cookies

The original purpose of the hatch-mark pattern remains a mystery. The simplest explanation is that this classic pattern makes it easy to distinguish between peanut butter cookies and other cookies. Whatever the purpose, these cookies taste peanut-buttery and delicious!

Makes: 52 cookiesHands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Makes: 52 cookies

Ingredients

  • ½ cup vegan margarine
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • Egg replacement equal to 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup natural chunky peanut butter
  • 2½ cups all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt

Directions

  • Preheat oven to 375°F.
  • Cream margarine, shortening, granulated sugar, and brown sugar in a large bowl. Stir in egg replacement, vanilla extract, and peanut butter. In a separate bowl, sift flour, baking soda, baking powder, and salt together. Gradually combine flour mixture with wet ingredients.
  • Roll pieces of dough by hand into 1" balls and place on ungreased cookie sheet about 1" apart. Refrigerate the dough for a few minutes if it seems too soft to roll easily. Use a fork to flatten each cookie with a crisscross pattern.
  • Bake for 10–12 minutes until golden brown around the edges. Cool completely on a wire rack.

Recipe Information

Makes: 52 cookies

Ingredients

  • ½ cup vegan margarine
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • Egg replacement equal to 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup natural chunky peanut butter
  • 2½ cups all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt

Directions

  • Preheat oven to 375°F.
  • Cream margarine, shortening, granulated sugar, and brown sugar in a large bowl. Stir in egg replacement, vanilla extract, and peanut butter. In a separate bowl, sift flour, baking soda, baking powder, and salt together. Gradually combine flour mixture with wet ingredients.
  • Roll pieces of dough by hand into 1" balls and place on ungreased cookie sheet about 1" apart. Refrigerate the dough for a few minutes if it seems too soft to roll easily. Use a fork to flatten each cookie with a crisscross pattern.
  • Bake for 10–12 minutes until golden brown around the edges. Cool completely on a wire rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat6g
Saturated Fat1g
Cholesterol5mg
Sodium70mg
Total Carbohydrate17g
Dietary Fiber0g
Sugars12g
Protein2g