Description
These Vegan Peanut Butter Sugar Cookies are a delightful treat that combines creamy peanut butter with a perfect balance of sweetness. Made without any animal products, they are soft, chewy, and easy to prepare, making them an excellent option for a quick vegan dessert or snack. With simple ingredients and straightforward steps, these cookies promise a deliciously nutty flavor and a tender texture that everyone will enjoy.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter (smooth or chunky)
- 3/4 cup granulated sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- Extra sugar for rolling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir thoroughly until the mixture is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. The dough should be slightly thick, not too soft or dry.
- Shape the dough: Roll the dough into 1-inch balls. If you want extra sweetness and a slight crunch, roll the balls in additional granulated sugar before baking.
- Flatten the dough: Place the dough balls evenly spaced on the prepared baking sheet. Use the back of a fork to gently press down each ball, creating a classic crisscross pattern on the cookies.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges turn golden and the centers appear slightly firm to the touch.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely, allowing them to set properly before serving.
Notes
- You can use either smooth or chunky peanut butter depending on your texture preference.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Chilling the dough for 30 minutes before rolling can help manage stickiness but is not necessary.
- Almond milk can be replaced with any plant-based milk such as soy, oat, or coconut milk.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
