Dining In - Peanut Butter Cookies

Peanut Butter Cookies - Chloe's Vegan Desserts

Salty and sweet is one of my favorite dessert flavor combinations, that's why I love peanut butter. I eat it many times a week, if not every day. It's a great source of protein, but it also contains quite a bit of sugar, fat and calories. To move towards cleaner eating I switched over to natural peanut butter and try to stick with the unsalted variety, so the only ingredient is... peanuts. Plain and simple, but still delicious. 

These cookies were just how I remembered the peanut butter cookies from my childhood (the non-vegan version). I love the fork marks, too! They were crunchy along the edges and moist in the middle. If you like crunchier cookies you can use crunchy peanut butter, flatten them more before baking, and bake for a few extra minutes. You can find the full recipe in Chloe's Vegan Desserts (buy your copy here) 


1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup peanut butter
1/2 cup Earth Balance margarine
1 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon water

Preheat oven to 350 degrees and prepare two baking sheets with parchment paper.

In a medium bowl, sift together flour, baking soda, and salt. 

In the bowl of a stand mixer, add peanut butter, margarine, brown sugar, vanilla and water. Beat together on slow speed until combined and fluffy.

Add in dry ingredient mixture on slow speed. Add more water (1 tablespoon at a time) if the dough is too dry.

Scoop an overflowing tablespoon of dough and place on baking sheet. Leave about 2-3 inches between each cookie.

Using a fork, score each cookie by gently pressing back of fork into cookie and then doing it again to create a criss-cross pattern.

Bake cookies for 12-14 minutes. Allow to cool before removing from pan.