Vegan Peanut Butter Cookies
These Vegan Peanut Butter Cookies are soft and chewy, rolled in sugar and melt in your mouth! Only needing 9 ingredients I know you will love them.
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Ingredients
- ½ cup sugar (100 grams)
- ½ cup light brown sugar (packed-110 grams)
- ½ cup vegan butter (softened, I used Miyokos - 113 grams)
- ½ cup natural peanut butter (120 grams)
- ¼ cup non-dairy yogurt (I used unsweetened coconut - 60 grams)
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour (unbleached - 219 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Extra sugar for rolling the cookie dough in.
Instructions
- Pre heat the oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl add the softened butter (let sit out for at least 30 minutes to soften) white sugar, brown sugar and cream together using a hand mixer for about 2 minutes.
- Add in the peanut butter, vanilla and yogurt and using the had mixer mix again for 1 minute until well combined.
- Add the flour, baking soda and salt and mix until well combined, use a spatula to scrape down the sides as needed.
- Put extra sugar in a small bowl, use a 1 ounce cookie scoop and scoop out balls and roll them in the sugar, place on the lined baking sheet (I got 6 cookies on a large baking sheet) and place in the oven on the middle rack to bake for 11 minutes. Remove and let cool 5 minutes. Repeat until all the dough is gone.
- Store in a sealed container for 3-5 days on the counter.
Video
Notes
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.
Room temperature yogurt: I used So Delicious brand unsweetened plain but SILK almond also works.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used.
Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Additions: Chocolate chips are a great addition to these cookies, though not traditional but still delicious!
Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet, roll them in the sugar coating and then place in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 170kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 130mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
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