Awesomely delicious (and EASY!) kosher vegan peanut-butter cookies
Vegan guests coming for Shabbos dinner? No problem! Forget trying to make or buy some kind of special vegan dessert. Try this adaptation of a classic favourite – your family will probably never notice the difference! If you’ve got these SIX magic ingredients (not counting water; you do have water, right?), you’ve got what it takes to make these awesomely delicious peanut-butter cookies. They’re butter-free, margarine-free, and you can control the amount of sugar by choosing a healthier brand than the fancy name-brand sugar-added peanut butter than I have used here.
Because this recipe is so incredibly simple, it would also be a good one to play around with. Try adding chocolate chips, if that's your thing (and whose isn't it???), or little jammy thumbprints. If it comes out great, let me know!
Here are these SIX magic ingredients…
Kosher Vegan Peanut-Butter Cookies
(Adapted from Spoon University)
(makes 20 generously-sized cookies)
What you’ll need
The wet stuff:
Combine with a mixer, if you have one, until well-blended:
- 1 cup Peanut butter (duh)
- 1 cup Brown sugar – feel free to tweak this up or down depending on the sugar content of your PB
- 1 Tbsp. Vanilla extract
Have handy, but do not add yet:
- 1/4 cup water (remember, we’re not counting this in the list of SIX ingredients!)
The dry stuff:
In a separate bowl, combine:
- 2/3 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt – you may need to tweak this up or down depending on the salt content of your PB
How to make it
- Combine first 3 “wet” ingredients with a mixer until creamy and well-blended.
- Add the dry stuff a little at a time until it’s incorporated, but not over-mixed.
- Add the 1/4 cup water and mix until well-blended. Your mixture should now have a fairly firm “cookie dough” texture. If it’s too dry, add another Tbsp. of water.
- With a teaspoon, scoop out generous teaspoonsful of cookie dough. With damp but not wet hands to prevent sticking (I keep a glass of water nearby), roll each teaspoonful into a nice neat ball and set on parchment paper on cookie sheet. Repeat until your pan is full – not too crowded, or your cookies will merge!
- Wet a fork and press down a nice classic cross-hatch pattern on each cookie.
- Bake for around 10 minutes at 350°F / 175°C. (Bake 1-2 minutes longer until quite dark if you prefer very crispy cookies; 1-2 minutes less if you prefer them softer.)
- Cool a few minutes before removing cookies from the parchment.
Remember, because these are egg-free, you’re also welcome to take a nibble before you roll them up and stick them in the oven! Just try to save some for baking.
If you try these, I’d be thrilled if you could leave a comment here letting me know how they came out.