Vegan Soft Peanut Butter Cookies

Hmm. Soft chewy, caramelized golden brown, peanut-y cookies. Is there anything better? It instantly takes you back to your childhood, when you could just pinch off a piece at a time, chewing them down with a big grin, while grabbing a second cookie to stuff in your pockets when mom wasn’t watching. Cookies good enough to dunk into chocolate almond milk, or serve a la mode with vanilla nice cream. And as an adult, cookies decadent enough to saddle up to a dark cup of joe, while light enough in sugar, refined grains, and added fats to make you feel good about your choice. All of these elements come together in this classic Vegan Soft Peanut Butter Cookies recipe. I love to bake up this recipe whenever I have some aquafaba leftover from a can of beans or chickpeas (it gives me a good excuse!). Here’s what else I love: Few ingredients I always have on hand, rich in whole foods, and packed with soft textures and rich flavors!

This recipe calls for aquafaba, which is the liquid from a can of beans. This is a great, vegan egg replacement for baking. Just whip up the bean liquid until it’s stiff. It also calls for peanut meal or flour, which is ground peanuts without some of the fat—a super-nutritious, healthful, gluten-free baking ingredient that has a peanut taste. You can make this recipe gluten-free by replacing the wheat flour with a gluten-free blend.

Vegan Soft Peanut Butter Cookies

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 24 minutes
• Yield: 20 cookies 1x
• Diet: Vegan

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Description

These soft, rich caramelized vegan peanut butter cookies are decadent enough to bring the child out in you, yet light in added sugars and refined ingredients.

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Ingredients

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• ½ cup aquafaba* (liquid from 1 15-ounce can beans)
• 3/4 cup brown sugar or coconut palm sugar
• 1 teaspoon vanilla
• ¼ cup vegan stick butter, softened (set out at room temperature for 15 minutes)
• ½ cup natural, crunchy peanut butter
• 1 cup whole wheat flour
• ½ cup peanut meal or flour
• 2 teaspoons baking soda

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Instructions

1. Place aquafaba and brown sugar in a mixing bowl and mix with an electric mixer (or standing mixer) until thick and stiff, about 5 minutes.
2. Gently fold in vanilla, vegan butter, peanut butter with a spatula until blended (do not overmix).
3. Mix whole wheat flour, peanut meal or flour, and baking soda in a small bowl and gently fold it into the aquafaba peanut butter mixture, just until blended (do not overmix).
4. Place cookie dough in the refrigerator for 1 hour.
5. Preheat oven to 375 F.
6. Pinch off small pieces of cookie dough and roll into balls about 1 ½ inches in diameter. Place on two baking sheets sprayed with nonstick cooking spray, leaving room between cookies.
7. Press with a fork dipped in flour horizontally and vertically to flatten cookies.
8. Place in the center of the oven and bake for about 12-14 minutes, until tender but soft.
9. Makes 20 cookies.
10. Store in an airtight container or freeze.

Notes

To make aquafaba, use the liquid (about ½ cup) from one 15-ounce can of beans, such as chickpeas, white beans, or pinto beans. Learn how to make aquafaba in this step-by-step guide here.

To make this recipe gluten-free, substitute gluten-free flour blend for wheat flour.

• Prep Time: 1 hour 10 minutes (including chill time)
• Cook Time: 14 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 104
• Sugar: 6 g
• Sodium: 138 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 3 g

Make some of my other favorite cookie recipes here:

Vegan Cranberry Orange Shortbread Cookies
Tollhouse Pan Cookies
Soft Molasses Cookies

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