Peanut Butter Cookies (Small Batch)
These Vegan peanut butter cookies are the Goldilocks of the cookie world. They are just right!
I have worked on these cookies until I got them just how I like them. Chewy with a soft crumb, firm but melt-in-your-mouth tender. A little crispness on the outside, without the cookie falling apart. We think they are perfect, and I hope you think so too.
Let’s get started. First up is the type of liner you use. The cookies above and right below were baked on parchment paper.
For the following peanut butter cookies, I used a silicone baking mat.
I don’t know if that’s why they are puffier. It could also be the difference in humidity, on the days I baked. I guess I’ll need to do more experiments. What a hardship. lol
Next is choosing your peanut butter. This is the brand I used. Most creamy types should work fine, well except for natural peanut butter. For some reason they do not work in most cookie recipes.
Vegan Dairy & Egg Substitutes
Click the link above to see the different options for vegan egg and butter substitutes.
Moving onto the next step. There are different ways you can make your peanut butter cookies look and taste.
I like using a 3 tablespoon cookie scoop, and just plopping them directly onto the pan.
This is what your dough will look like. The baked version are in the photos above.
When you do this, your cookies will be thicker. I also like the cool ridge effect they lend too.
The ones below, I rolled the dough into balls, and marked them with the distinctive peanut butter cookie criss-cross.
Those marks did not come across as strongly. I think because I forgot to add cornstarch to the batter. Whelp, I guess cornstarch also adds more firmness to the cookies, as well as chewy tenderness.
Really, the only other step I want to cover is the baking times.
The less you bake them, the more soft they are. BUT they also have a tendency to fall apart… which is ok, because you can ball them up and stuff them in your mouth easier. lol
I like the 18 minute mark. They are still chewy and soft on the inside, but the outside has more firmness and a little crispy layer. It’s very delicious!!
Everything else is covered in the recipe directions. Let me know what you think. Enjoy!
BTW- you can see a side view of the puffier cookies underneath the recipe below. And here is a recipe for Peanut Peanut Butter Chocolate Chip Cookies Chocolate Chip Cookies. Delish!
Preheat the oven to 350 º F, and line 1 baking sheet with parchment paper or silicone baking mat. In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together; set aside. In another bowl, cream peanut butter, butter, and sugars until smooth. Beat in egg replacement and vanilla, and then beat in flour mixture just until combined. Portion out dough using a 3 tablespoon cookie scoop, placing 2" apart on the pan. OR- very lightly roll the dough into balls, don't handle too much, and place 2" apart on the pan. Use a fork with long tines, and flatten the cookie balls lightly with the tines in one direction. Make another indentation going across the first lines, so you end up with a criss cross pattern. Bake for 17-18 minutes, or until edges are starting to brown. The middles should be soft looking. Don't overbake. The cookies will set as they cool. (17 minutes: soft with a slight firmness /18 minutes: little more chewy and crisp. Place pan on cooling rack, and cool for 6 minutes. Remove cookies to a rack to cool completely. Store cookies in an airtight container for up to 4 days, if they last that long, or up to 1 week in the fridge. You can double, triple or make however many more cookies you like. Vegan Peanut Butter Cookies (Small Batch)
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Ingredients
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