It’s national peanut butter cookie day! Sometimes you just want a classic chewy peanut butter cookie with no fancy bells and whistles. This is that cookie and it’s totally vegan. I can’t live without peanut butter. I pretty much have at least a spoonful once a day. I feel sorry for people who are allergic but if you are, this would probably work just as well with almond, sunflower or another butter. The taste won’t be the same, but the texture shouldn’t suffer.
This is a combo of a few different recipes and I’ve used a similar ingredient to make them chewy that I’ve also used in my slice and bake chocolate chip cookies and it’s agave syrup. You could also use maple but agave works best in my opinion. The type of peanut butter you want to use is up to you. I’ve used natural and no stir types and they both work. I always use salted peanut butter as well but if you only have unsalted, add another 1/4 teaspoon of salt to the dough. I’m also using my old friend the magical aquafaba here. Aquafaba is the liquid from canned chickpeas. It’s the egg replacer and works well to keep these extra chewy. I wouldn’t suggest another replacement as it will affect the texture.
Adding chopped peanuts also increases the peanut flavor in these but you can leave them out if you’d like. I always use cocktail style peanuts as dry roasted just don’t have the flavor. I made this completely in a food processor but it’s just as easy to mix by hand in one bowl. The main reason I did that was because I needed to mix up the natural peanut butter and the oils that separated so I did that first, then added the other ingredients to the processor. Made quick work of the dough.
Last thing to emphasize is to not over-bake these! Cook them just til they start to brown a little at the edges and no more. Take them out as soon as that happens so watch them carefully. Under baking somewhat helps keeps these ultra chewy. I hope you enjoy these as much as I do!
The Chewiest Vegan Peanut Butter Cookies
18
servings10
minutes10
minutesThese are an ultra chewy vegan peanut butter cookie that’s hard to beat!
Ingredients
1 cup creamy peanut butter (see notes)
1 1/2 cups vegan brown sugar, packed
2 tablespoons agave or maple syrup
1 teaspoon pure vanilla extract
4 tablespoons vegan butter, melted and cooled
6 tablespoons aquafaba (liquid from canned chickpeas)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup salted cocktail peanuts, chopped
Directions
- Preheat your oven to 350°. Mix the peanut butter, sugar, agave, vanilla, melted butter and aquafaba in a large bowl, a stand mixer or in a food processor and mix well. Add the flour, baking soda and salt and
mix until combined. Add the chopped peanuts and mix well. - Using a 2” ice cream scoop or large spoon, roll balls of dough and place on a lined baking sheet leaving room between them. Flatten each ball with the palm of your hand or fingers keeping them uniform.
- Bake for 10-12 minutes until just starting to brown at the edges. Don’t over bake these. Better under baked than over baked. Cool for five minutes on the pan then move to a wire rack to finish cooling. Enjoy!
Notes
- You can use natural or regular peanut butter just make sure to use salted and creamy style.
- Dough balls can be frozen and baked later. Just let them come to room temperature so they can be flattened before baking.
- Buy organic brown sugar to ensure it’s vegan.
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