Creamy peanut butter replaces the usual butter and eggs to make these chewy and rich vegan peanut butter cookies that pair perfectly with an ultra-comforting glass of cold almond milk.
Ingredients
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
1Make the dough
2Preheat the oven to 350°F. In a large bowl, cream the peanut butter, sugars and vanilla until light and fluffy, for about five to seven minutes. Beat in the almond milk. In another bowl, whisk the flour, baking soda, baking powder and salt; gradually beat into the creamed mixture.
3Bake the cookies
4Shape level tablespoonfuls into balls. Place them 2 inches apart on parchment-lined baking sheets; flatten them with a fork. Bake them until set, about 8 to 10 minutes. Cool on the pan for five minutes before removing them to wire racks to cool completely. Editor's Tip: It's very important to let the cookies rest once they’re out of the oven. Since they don't contain butter or eggs, they need a little time to firm up. If you remove them from the pan too early, they’ll crumble.
