These Vegan cookies are crunchy and have a great peanut flavour. I love using crunchy peanut butter for these and they make the best ice cream sandwiches!
Whether you are Vegan or not these are the best cookies.
Have you ever wondered how you can make cookies without eggs or butter?. Well read on.
Making Vegan Peanut Butter Cookies
I mashed up a couple of recipes when I was making these. The aim was to end up with a cookie that was crunchy but not too dense. It needed to break easily if they were eaten as part of an ice cream sandwich.
These are perfect. They are just slightly sweet but the sugar is part of what makes the structure work and I am OK with that. Don’t get me wrong though these are just as good with a cup of tea as they are with a slab of ice cream!
Vegan baking is all about finding plant based substitutes for eggs and dairy and that means ways to leaven and bind. These cookies are not gluten free because that is an added step. I managed to get these cookies to the texture I really wanted and I just couldn’t be arsed going any further, sorry. So here it is. I think they are almost the perfect cookie (unless you have gluten problems of course)
What to use in place of eggs for plant based cooking
Fruit puree adds moisture and works as a binder in baked goods. I usually use unsweetened apple puree / sauce but mashed bananas, pumpkin puree and even avocado are most commonly used as egg substitutes. Fruit egg substitute can be used for quick breads and cakes, and even for veggie burgers or salad dressings.
How to Substitute: Use 1/4 cup of fruit puree in place of each egg. If you are baking bread or cake and want a little extra leavening power, add 1/2 teaspoon of baking powder for every egg.
Chia Seeds or Flaxseeds
Another great substitute for eggs are ground seeds. Chia or flaxseeds are a surprisingly good way to bind. I much prefer to use chia seeds as they are a lot more gloopy and resemble eggs pretty convincingly. I just put them into a spice grinder and turn them into a powder before using.
How to Substitute: Mix one tablespoon of ground seeds with three tablespoons of water until fully absorbed and viscous. Use in place of one egg.
Keeping these cookies in peak condition is easy. Pop them in an airtight container and keep them in the fridge. They’ll keep for up to a month.
My favourite way to eat these cookies is layered with ice cream in a big old sandwich. Get the recipe that’s coming up here for my Vegan Chocolate ice cream sandwich.
Meantime if you want to make a simple ice cream for these try this recipe or use store bought in big scoops
- 115 gm Nutalex or other butter substitute
- 200 gm caster sugar
- 250 gm peanut butter crunchy
- 190 gm flour plain
- 2 tablespoons apple sauce unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
I suggest baking for 15 minutes and then checking for the colour, put back into the oven and re-bake till golden and this is because every oven is different.
The cookies do get a little soft if kept on the bench. It is the non dairy butter butter that seems to affect this.
Hints on keeping these cookies fresh
Bake till golden then cool completely and put into a container with a lid and keep in the fridge till needed. This way thy stay fresh and crunchy for up to a month.