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PEANUT BUTTER COOKIE CRISP FULL

And I’ve also made these cookies and not needed to add in any soy milk at all. With certain brands of vegan butter I’ve tested (very hard stick variety), I’ve sometimes needed as much as 3 Tbsp of soy milk. If it’s still too crumbly then add another 1 Tbsp and try again. If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp soy milk and try again to roll into a ball.

Depending on the brand of vegan butter and peanut butter you use, you may need a little more soy milk than the 1 Tbsp stated OR you might not need any added milk at all.

They are also freezer friendly and baked cookies can be frozen for up to 3 months. You can also store them in an airtight container in the fridge. These cookies keep perfectly at room temperature for up to a week in an airtight container. We’ve had great success doing this simple switch with our cookies to make them gluten-free. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. But keep a close eye on them so that they don’t burn.

For a really crunchy cookie, you can bake for 14-15 minutes. If you want it a little crunchier then bake for 12 minutes. If you want a softer cookie then bake for 10 minutes. If you’re in any doubt, see our photo of the cookie dough (above) or watch the video to see the consistency that the cookie dough should be.īake for 10 minutes for a softer cookie. If needed, add another 1 Tbsp non-dairy milk and so on. If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp non-dairy milk and try again to roll into a ball. And some peanut butter brands are oilier than others. Firm stick versions of vegan butter have a lower water content than softer tub styles of vegan butter. Depending on the brand of vegan butter (and peanut butter) you use, you may need a little more non-dairy milk than the 1 Tbsp stated in the recipe OR you may not need to add any non-dairy milk at all. They will be soft when they come out of the oven but will firm up as they cool. Bake for 10-15 minutes until golden on top.Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray.Add soy milk and mix into a cookie dough.Mix by hand, don’t use your electric mixer for this part. Add the dry ingredients to the wet and mix in until crumbly. In a separate bowl, add all purpose flour, baking soda, baking powder and salt and mix.Add peanut butter and vanilla extract and mix in. Add sugar and vegan butter to a mixer and beat them together until creamy.

This is a summary of the process to go along with the process photos.

You will find full instructions and measurements in the recipe card at the bottom of the post.

You’ll also love our vegan almond butter cookies. If you love peanut butter as much as I do, then you want to put it in as many things as possible, and baking it into cookies is nothing but a very fine idea.Īnd these peanut butter cookies are simply divine.Īnd if you love peanut butter cookies then also check out our peanut butter chocolate chip cookies and our vegan peanut butter oatmeal cookies. Oh YUM! Crunchy vegan peanut butter cookies! Quick and easy to make using everyday ingredients. These vegan peanut butter cookies are the best cookies ever! Wonderfully crunchy and packed with peanut butter flavor.

PEANUT BUTTER COOKIE CRISP FULL