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.
| Amount per serving | |
|---|---|
| Calories | 130 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Sodium | 70mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 0g |
| Sugars | 12g |
| Protein | 2g |
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
| Amount per serving | |
|---|---|
| Calories | 130 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Sodium | 70mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 0g |
| Sugars | 12g |
| Protein | 2g |