The Best Peanut Butter Sugar Cookies
These soft and chewy Vegan Peanut Butter Sugar Cookies will be your new favorite healthy dessert recipe. You can make them in one bowl with wholesome and simple ingredients. Just one bite of these vegan peanut butter sugar cookies and you'll be hooked.
Servings: 18 cookies
Calories: 166kcal
Equipment
- 1 cookie sheet lined with parchment paper
- 1 electric hand mixer
- 1 large mixing bowl
- 1 small bowl
Ingredients
- ½ cup vegan butter, softened to room temperature
- ½ cup natural, creamy peanut butter *salted or not salted work
- 1¼ cups coconut sugar (1 cup for the dough + 1/4 cup to roll the cookies into)
- 1 flax egg (1 tbsp water + 3 tbsp ground flax, mixed together and set aside for 5-10 mins)
- 2 teaspoons pure vanilla extract
- 1½ cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line your cookie sheet with parchment paper or a silicone mat.
- Add the soft vegan butter, 1 cup coconut sugar, and vanilla to a large mixing bowl. Use an electric mixer to cream together these ingredients.
- Next, add the creamy peanut butter and flax egg and beat for another minute.
- Add the oat flour, baking soda, baking powder, and salt to the bowl. Mix everything once more until a sticky ball of cookie dough is formed.
- Use a cookie scoop to form 18 evenly sized balls of dough. Press the top of each cookie into the small bowl of coconut sugar. Place 9 balls onto a lined cookie sheet, with about 2 inches of space in between each ball.
- Use a fork to press into each cookie dough ball twice, creating a criss-cross pattern on the top of the cookies.
- Bake the cookies for about 11-13 minutes, until they are lightly golden brown but still soft. Allow them to cool for about 5 minutes and then transfer them to a wire rack. *I suggest eating one warm, right now. You can thank me later.
- Make your flax egg by combining 1 tablespoon of filtered water and 3 tablespoons of ground flaxseed in a small bowl. Allow it to sit out for at least 5 minutes to thicken up.
Notes
Storage:
Allow the cookies to come to room temperature and then transfer them to an airtight container. You can leave them on the counter for up to 4 days, store them in the fridge for up to 1 week, or freeze them for up to a month.
Tips and Modifications:
For the best texture, make sure your vegan butter is at room temperature before mixing. It helps the dough come together and improves texture.
Technically, you can swap the peanut butter for your favorite smooth nut butter like almond butter. However. I highly recommend sticking to peanut butter. This ingredient really makes the cookie its best.
If you want a little crunch, feel free to swap out the creamy peanut butter for crunchy peanut butter.
Too much flour can make cookies dry. Spoon flour into your measuring cup and level it off instead of scooping directly from the bag.
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 168mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg