Description
These Vegan Peanut Butter Sugar Cookies are a deliciously simple treat made without any animal products. They combine creamy peanut butter with a touch of sweetness and a hint of vanilla, baked to perfection with a slight crunch on the edges and a soft center. Perfect for a quick snack or dessert that everyone can 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 (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir until the mixture is smooth and well blended.
- 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 will be slightly thick.
- Shape the dough: Roll the dough into 1-inch balls. For extra sweetness and a bit of crunch, you can roll the dough balls in additional granulated sugar if desired.
- Flatten the dough: Place the dough balls evenly spaced on the prepared baking sheet. Use a fork to gently flatten each ball, pressing down to create a crisscross pattern on the top.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden and the centers are slightly firm to the touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they achieve the perfect texture.
Notes
- For a nuttier texture, use chunky peanut butter instead of smooth.
- Substitute almond milk with any other plant-based milk such as oat or soy milk.
- Rolling the dough balls in sugar before baking adds a sweet crunch but can be omitted for a lower sugar option.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
