Soft, chewy and that signature fork pattern make these Vegan Peanut Butter Cookies classic, nostalgic and most importantly delicious!
Course Dessert
Cuisine Baking
Prep Time 10 minutesminutes
Cook Time 9 minutesminutes
Cool Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 12cookies
Author Two Market Girls
Ingredients
180g(1.5 cups) all-purpose flour
3/4tspbaking soda
1/2tspbaking powder
pinchsalt
113g(1/2 cup) unsalted buttersoftened
105g(1/2 cup) white sugar
110g(1/2 cup) light brown sugar
185g(3/4 cup) smooth peanut butter
1flax egg(1 tbsp ground flax + 3 tbsp water)
1tspvanilla extract
Instructions
Preheat oven to 350 degrees.
Mix flax egg and set aside.
In a mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer cream together butter, white sugar, and brown sugar until light and fluffy. Add in peanut butter and mix on low until just blended. Keeping the mixer on low blend in flax egg and vanilla.
With mixer set on low speed slowly add in flour mixture and mix just until combined.
Scoop dough out and shape into balls and place on lined baking sheet 2-inches apart.
Using the back of a fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss-cross pattern).
Bake cookies for about 9 minutes, the cookies will look slightly under-baked but they will continue to bake as they cool on the baking sheet.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.