Easy and Delicious Vegan Peanut Butter Cookies Recipe
Delight in these easy vegan peanut butter cookies, a healthy treat made with natural sweeteners and whole-grain flours. Perfect for anyone craving crunchy vegan peanut butter cookies with no refined sugar, these wholesome cookies are packed with the goodness of maple syrup and nutty peanut butter. Try the make-ahead option for ultimate convenience!
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup crunchy natural peanut butter smooth peanut butter works too
- 3/4 cup pure maple syrup
Instructions
- Position the racks in the top and lower third of your oven and preheat to 350°F. Line two large rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking soda, nutmeg, and salt.
- Make a well in the dry mixture and add the peanut butter and maple syrup. Stir until fully combined, ensuring the flour mixture is incorporated. You’ll know the dough is ready when it holds together (this takes about a minute).
- Roll the dough into 20 evenly sized balls, roughly 2 tablespoons each. Arrange the balls on your prepared baking sheets, leaving about 2 inches of space between each. Use the back of a fork to flatten each ball slightly, creating a crisscross pattern.
- Bake for 10 to 12 minutes, rotating the sheets between the top and bottom racks halfway through. The cookies should be golden brown around the edges. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For a delicious twist, try adding 1/2 cup vegan chocolate chips or toasted coconut to the dough!