Vegan Peanut Butter Cookies
Vegan peanut butter cookies provide protein - and satisfy my sweet tooth!
Prep time: 15 min; Total time: 40 min
Ingredients
Dry:
- 2 c. organic whole wheat flour or spelt flour
- 1/2 tsp baking powder
- 1 tsp baking soda
Wet:
- 1 c. maple syrup, Grade B (or you can use 1/2 c. sugar and 1/2 c. brown sugar instead)
- 1/2 c. applesauce
- 3/4 c. organic peanut butter, smooth or chunky
- 1 tsp. vanilla (optional)
- 1 tsp. cinnamon (optional)
Preheat Oven to 350. In a large bowl, stir together flour, baking powder, and baking soda. Add maple syrup, peanut butter, applesauce, and vanilla. Stir together gently until "just mixed". Scoop 2 Tbsp portions onto an ungreased cookie sheet. Press each cookie in a criss-cross pattern with a fork and bake for 10-12 minutes.
Makes 32 cookies.
Per cookie: 128 calories; 6.2g fat; 16g carbs; 1.8g fiber; 4g protein; 3.7% RDA iron; 1.4% RDA calcium
Tips
When buying peanut butter, check the ingredients. A good peanut butter has one
ingredient: peanuts. Many peanut butters are salted, which is why I did not include salt in the
recipe. The most important thing to watch out for is trans-fat. If you aren't sure which peanut
butters have trans-fats, do not buy peanut butters that contain the words "partially hydrogenated"
in any of the ingredients.
Before putting your cookies on the cookie sheet, roll each one in a ball and roll it in sugar or in shredded coconut.
Add mix-ins to your cookies like raisins, chocolate chips, or Nutella.
After adding your cookies to the cookie sheet, press a treat into the top of each one (like a mini peanut butter cup).
When measuring peanut butter, coat the measuring spoon or cup in a little bit of oil first to keep the peanut butter from sticking.
Use a spoon or a small ice cream scoop to measure your cookies as you add them to the cookie sheet. If they are all the same size, then they will finish baking at the same time and none of you cookies will burn.
Instead of baking your cookie dough, mix it into chocolate ice cream.
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