Small Batch Vegan Peanut Butter Cookies are from a recipe I came up with after making Vegan Molasses Cookies. They were highly experimental, hence the small batch, but in the end I was happy with how they turned out.
- If you don’t need to make these vegan, honey works very well and adds flavor. Otherwise, use corn syrup. Agave might also work, but I haven’t tested it yet.
- Applesauce stands in for the eggs. I may try testing with pureed prunes just for fun, so I’ll report back when that happens.
- Any brand of peanut butter should work. I use the sweetened ones labeled “Natural” such as Jif and Skippy. I’ve also used Smart Balance.
- Check the cookies at 12 minutes, especially if you make them smaller.
Vegan Peanut Butter Cookies
1/2 cup plus 1 tablespoons flour (70 grams) – lightly spooned, evenly swept
1/2 teaspoon baking soda (2.5 ml)
1/8 teaspoon salt (.6 ml)
1/4 cup lightly packed brown sugar (48 grams)
2 tablespoons vegetable oil (30 ml)
1 tablespoon light corn/glucose syrup or honey (15 ml) — (honey’s not vegan, though)
1/4 teaspoon vanilla extract (1.25 ml)
1 tablespoon unsweetened apple sauce (15 ml)
1/4 cup natural style peanut butter (64 grams)
Sparkly sugar or turbinado sugar for garnish (optional)
Preheat oven to 325 degrees F or 165 degrees C.
In a mixing bowl, stir together flour, baking soda and salt.
In a second bowl, mix brown sugar, vegetable oil, corn syrup (or honey), vanilla, apple sauce and natural peanut butter. Stir until smooth.
Add flour mixture to brown sugar mixture and stir until mixed. Form dough into 8 equal pieces and shape pieces into balls. Press down slightly to make neat mounds. Place the 8 mounds about 2 1/2 inches apart on an ungreased cookie sheet and sprinkle tops with sparkly sugar or use a fork and press a criss-cross pattern on top of each cookie. These don’t spread much, so if you don’t press the criss-cross, make sure you shape the cookies neatly.
Bake for 15 minutes. Let cool for 3 minute on sheet, then transfer to wire rack to cool.
Makes 8 cookies