These tasty peanut butter cookies are vegan, plant based, vegetarian, dairy free. Here is how I made them.
- 1/3 cup organic coconut oil
- 1/3 cup organic unsweetened almond milk
- 1 tablespoon pure vanilla-extract
- 1 cup organic creamy peanut butter
- 2/3 cup organic cane sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
Place a small saucepan over low heat, stir together the coconut oil, milk, and vanilla extract until warm and combined. Pour mixture into a large mixing bowl. Add the peanut butter and sugar. Stir until perfectly combined. Add your flour–baking soda–baking powder, and salt. And stir with a spatula until combined into a dough.
Transfer dough to a covered container and refrigerate for 25 minutes.
Meanwhile, preheat the oven to 350°F — line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Make 12 1 1/2 tablespoon-sized balls. You may use a size 40 cookie scoop if you have one and place them onto the baking sheet. Roll each ball with your hands to make them round. Then place them 2 inches apart on the baking sheets.
Use a fork or a spoon to flatten the balls and make a crisscross pattern. Sprinkle the tops with a little sugar.
Bake cookies for about 12 to 15 minutes total. Rotate the baking tray halfway through. Preferable at about 6 minutes. Bake cookies until the edges are firm. Cool for five about minutes on the tray, then transfer cookies to a cooling rack. Serve once cooled to room temperature. If you store cookies in a sealed container at room temperature, they will remain fresh for up to 4 days. You may also store them in your freezer for up to 3 months.