Lately I’ve been craving sweets, but I wanted to find a really good vegan recipe because I’m trying to cut back on eating animal products, and my dairy allergy makes it difficult for me to eat a lot of food.
I’m a foodie, so I made it my mission to find the perfect recipe for vegan cookies so I could enjoy them guilt-free and WOW did I find one!
This recipe is so great because the cookies are thick, soft, chewy and delicious. I gave some to my grandparents and they couldn’t even tell that they were vegan and when I told them, they were genuinely shocked! That’s how good they are!
So if you’re ready, read the recipe below, gather all your ingredients, and get to bakin’!
Classic Vegan Peanut Butter Cookies
These thick, chewy peanut butter cookies are so delicious you won't even know they're vegan!
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup peanut butter (unsalted and unsweetened)
- 1/4 cup olive oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup homemade coconut milk
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup hot water
Preheat oven to 350 Degrees Fahrenheit
In a medium bowl, mix together the flour, baking soda, baking powder and salt. Combine well
In a large bowl mix together peanut butter and olive oil using an electric mixer
Once the peanut butter and oil is combined, add sugar and brown sugar and mix well until combined
Take a blender and add shredded coconut and hot water and blend for 30 seconds to 1 minute. Strain coconut mixture into a container through a mesh strainer or a nut milk bag.
Add the coconut milk and vanilla extract to the peanut butter mixture and combine
Add the dry ingredients to the wet mixture until fully combined (your mixture may be crumbly, but that's okay!)
Scoop 2-3TSBP of the mixture and form into balls. Place onto a lightly greased cookie sheet
Using a fork, gently press down onto the cookies to form a criss-cross pattern. The cookies will flatten, but make sure they're still thick
Bake in the oven for 15 minutes, or until the bottoms are golden brown
Allow the cookies to cool on the pan for 5 minutes
(Store in an air-tight container to keep them fresh and soft!)