So earlier this week on #NationalCookieDay I made vegan peanut butter sugar cookies!
After posting to snapchat about this recipe, a few of my followers asked me would I be posting this recipe to the blog. Well, here it is guys!
I make these cookies ALL the time because they are super easy and satisfy my sweet tooth EVERY SINGLE TIME! I used to make this recipe using Ener-g egg replacer (which worked amazing), but this time I used a different egg replacer that I have grown to love. Vegan Egg by the Follow Your Heart brand. This 100% plant based egg replacer transformed these cookies into the most soft/moist cookies I have ever made.
I'll get straight to the point. These cookies will bring anyone joy...
Follow this easy recipe:
- 1 2/3 c organic all-purpose flour
- 1 tsp baking soda
- 1/2 tsp pink himalayan salt or seasalt
- 1/8 tsp nutmeg a pinch
- 1/2 c cold vegan butter
- 1/2 c cane sugar
- 1/3 c packed brown sugar
- 2 tbsp vegan egg powder
- 1/2 c cold water
- 1 tsp vanilla extract
- 1/2 c organic peanut butter
Combine the vegan egg and cold water in a small bowl and set aside.
Add the butter and sugars to a large bowl and mix. I just use a fork and whisk away. But if you have a mixer, you could use that as well.
Scrape down the sides of the bowl, then add the vegan egg mixture and the vanilla extract and peanut butter. Mix well until combined.
In another bowl, combine the flour, baking soda, salt, and nutmeg.
Add the dry ingredients to the wet and mix only until just combined.
Cover the bowl and pop in the fridge for 20-30 minutes. While the dough is chilling preheat your oven to 350°F
Place a bit of sugar in a small bowl. Roll a tablespoon of dough between your palms to form a ball, then roll in the sugar. Place on a parchment-lined cookie sheet, then use a fork to flatten.
Place the flattened cookies about 1.5" apart.
Bake the cookies for 11-12 minutes until just starting to turn golden. Let sit on the cookie sheet for about 5 minutes, then transfer to a rack to cool.
Eat and enjoy!
If you'd like to make these as non-vegan cookies, simply use real butter and one egg instead of the vegan egg mixture.
You can also make these cookies up to 48 hrs in advance. Just keep the dough refrigerated in an airtight container!