Description
These Vegan Peanut Butter Sugar Cookies are a quick and delicious treat made without any animal products. They feature creamy peanut butter, a touch of almond milk, and a hint of vanilla, creating soft, chewy cookies with a lovely crisscross pattern on top. Perfect for those who love simple, plant-based baking that doesn’t sacrifice flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter (smooth or chunky)
- 3/4 cup granulated sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- Extra sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to form a slightly thick dough.
- Shape the dough: Roll the dough into 1-inch balls. If you like extra sweetness and a bit of texture, roll each dough ball in granulated sugar.
- Flatten the dough: Place the dough balls on the prepared baking sheet spaced apart. Using a fork, gently press down to flatten each ball and create a classic crisscross pattern on top.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn golden and the centers are just set but still slightly soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use smooth or chunky peanut butter based on your texture preference.
- Almond milk can be substituted with any plant-based milk such as soy, oat, or cashew milk.
- Rolling the dough balls in sugar before baking enhances sweetness and adds a slight crunch.
- Do not overbake to keep cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
