This recipe originally started as an idea for crispy peanut butter sandwich cookies. I may get to that someday but I have to say, I’m in love with these.
Normally, I’m all about the chocolate chip cookies, but I do make exceptions for delicious cookies. A few of my other recipes, like my Caramel Cookies and Hot Chocolate Cookies are in the exception category, but it’s rare I add more to the list. Officially, these peanut butter cookies are at that the top of that category-no chocolate chips necessary! They’ve got just the right amount of peanut butter and sweetness so they blend together and it’s harmony. If you’re a peanut butter lover or peanut butter shy, I suggest you try these cookies, because I’m sure you will love them!
One thing to remember, before you get all your ingredients ready is that this recipe is made with natural peanut butter. No ingredients other than peanut butter. Some brands contain salt,which is ok, although those are not the kind that I buy so just know that you will need to reduce the salt in the recipe. My guess would be by half or more, but that is just a guess. I strongly do not recommend you use the “added ingredients” and overly processed peanut butter that tastes like garbage, as those will yield a different result. Plus, there is no comparison between natural peanut butter and that other stuff-natural tastes a million times better. So why would you want to buy anything else?
makes 24 cookies
3/4 cup natural smooth peanut butter
1/2 cup coconut oil (refined for no coconut taste)
1/2 cup vegan white sugar
1/2 cup vegan icing sugar
1/2 cup unsweetened non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups unbleached all-purpose flour
Preheat the oven to 350F and line two large baking sheets with parchment paper.
In a large bowl, add the peanut butter, oil, white sugar, icing sugar, milk and vanilla. Beat with a mix master or hand mixer until combined. Next, add the salt and beat just until combined.
Add the flour and beat until just combined. Your dough will be sticky and more crumbly than most dough’s but that is normal. Do not overmix or add more milk. There may be some spots of flour still visible and some parts may stick together better than others; wet your hands slightly so they are damp but not dripping and fold the dough together just until there are no more flour spots/clumps.
Using damp hands, pick up 1 to 1 and 1/2 tablespoons of dough and roll into a ball. Place on the baking sheet and repeat until all the dough is used up (about 24 times.) The cookies don’t spread much but you do want to give an inch or two of space so they bake properly.
Press down on each cookie to flatten slightly, but do not thin them out completely. Using the tines of a fork, press down horizontally and cross over that mark vertically. This step is optional, but it looks nice!
Place one tray at a time in the oven and bake for 10 to 13 minutes. Once removed, let them cook on the baking sheet for at least 10 minutes then transfer to a cooling rack to cool completely.
Serve or store in an airtight container.