The Best Real Peanut Butter Cookies!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter (I use Smart Balance)
1/4 cup vegan butter (I use Smart Balance light)
1/4 cup vegetable shortening
1 heaping tablespoon unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
2 tablespoons vanilla
3/4 teaspoon baking soda
3/4 teaspoon salt
1. Preheat oven to 375 degrees F. Mix your brown sugar, peanut butter, margarine, and shortening in a large mixing bowl either by hand or with an electric mixer, until smooth.
2. Add in the applesauce, and mix again. Next, put in flour, vanilla, baking soda and salt. Mix until well blended.
3. Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
4. Bake for 8 to 10 minutes, depending on your oven. Be careful not to overbake. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
Source of recipe: I have tried many vegan peanut butter cookies and have not been satisfied. I finally made my own recipe after having a huge craving for them, and came out with this one, which tastes wonderful. I hope you all like it as much as I did!
SO HOW'D IT GO?
Yummy! These taste just like the non-vegan version. The dough was too crumbly, though, so I added a bit of almond milk and oil (I used light peanut butter, so maybe that is why it was dry). Also, I didn't have applesauce so I took another reviewer's suggestion and added 1 tablespoon of cornstarch and water.
I made some just now and my family (who are not vegan or vegetarian) loved the cookies! They couldn't even tell they were vegan.
wonderful PB cookies. they are very soft and addictive. i added chocolate chips.
OH MY GOODNESS! Let me start off by saying I have the worst time baking pb cookies. They'll end up not spreading, or crumbling, or just tasting funky when I bake them, and it makes me sad because I <3 peanut butter. However, made these today and they turned out GREAT. I have a major sweet tooth, so the sweetness wasn't an issue for me, and I followed the recipe almost exactly(eyeballed the shortening/pb because they're hard to clean out of measuring cups xD). I'm super excited about the lack of egg here too, because I always have applesauce around and it's so much easier to deal with than measuring out an egg sub. I ended up with a tray of 20 cookies and a ball of dough to stick in the freezer for a happy snack for another day :D
All in all, extremely pleased with this recipe. :)>>>
These were SO good! Better than any nonvegan recipe I had used before. I made them the day before we were leaving for the beach to take with us. Not one cookie made it through the next 24 hours. Thank you for the recipe! Making them again today for a church bake sale.
Simple yet awesome.
I've made them a couple of times so don't bother measuring out things and have started adding in raspberry jam - it's a great addition! Gives it a tangy kick. You also don't have to use as much sugar.
Meh. I didn't think these were all that great. I found that with the amount of flour, the batter was very dry. So I added some water and that improved it, but they came out too crispy for my liking. I did use soy yogurt as the egg replacer so not sure if that was it, but next time, I would use less sugar (1/4 c brown sugar) and more peanut butter (3/4 c p.b.) b/c they weren't that peanut buttery with a 1/2 cup. I also used vegan white chocolate chips which was very decadent. :)
The first time I made this recipe I had no applesauce on hand so I tried the banana like others recommended. I felt that it added too much banana flavor and you could no longer taste the peanut butter, they were still delicious just not what I was wanting. I made them again and used the applesauce and they are amazing. I used half almond butter and half peanut butter and carob chips (since I couldn't find a chocolate chip peanut butter recipe I liked, both times. The second time I added a little rolled oats, molasses, and flax seed.
This recipe is a keeper.
I added chocolate chips,
used 1 cup turbidino sugar, 1/4 cup agave nectar.
They were fab,
The skeptical and newly vegan fiancee said they were better than any he's had before,
And I know he's eaten a lot of peanut butter cookies, 'cause he loves 'em.
I've only got two left to prove it xD
These are tasty. I used all EB and natural peanut butter (peanuts and salt only). The dough was crumbly but once cooled the cookies had a nice texture. Like others, I think they are very sweet and may try cutting the sugar a bit next time (and there will be a next time!) I got 30 small-medium cookies. My husband loved them too.
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