Kitchen Witch Cafe

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Veganify Peanut Butter Cookies


Hello friends! We have so many people ask us how to bake Vegan that we decided to make it a regular blog post sharing how we veganify our favorite dessert recipes.

Creatively cooking vegan is actually quite easy & has the added benefit of infusing your favorite yummies with extra healthfulness without sacrificing taste.

This week’s confection a simple but much loved classic, peanut butter cookies!

(Tip: Follow our ingredient links for some of the best suppliers & bulk deals we have found online)


Peanuty Yum Cookie Ingredients:

The original recipe calls for:

1 Stick Unsalted Butter

1 cup Light Brown Packed Sugar

¾ Cup Peanut Butter

1 Egg

½ Teaspoon Vanilla

1 ¼ Cup Flour

½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

¼ Teaspoon Salt

To spice it up, bulk it up (we like to freeze some for when we feel lazy) & veganify we use all organic non gmo if possible:


1 Cup Nutiva Virgin Coconut Oil

1 1/2 Cups Maple Syrup

1/2 Cup Coconut Sugar

1 Cup Peanut Butter (no palm or canola oil in ingredients yuck!) & ½ Cup More Peanut Butter or Almond Butter)

2 -3 Tablespoons Ground Flax (We purchase ours through Mountain Rose Herbs their quality is impeccable, see their store link at the bottom of our webpage) & ½ Cup Chia Seeds

1 Teaspoon Vanilla

2 1/2 Cups Flour (Coconut or Almond Flour would be so much more healthy & delicious!) Optional: Substitute ½ Cup Nutiva Hemp Protein Powder

1 Cup Whole Rolled Oats

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda (We purchase ours through Mountain Rose Herbs their quality is impeccable, see their store link at the bottom of our webpage)

1/2 Teaspoon Pink Himalayan Salt

Optional: 1 cup enjoy mini chocolate chip because who needs an excuse for chocolate

Directions:

Heat oven to 350 F.

In larger bowl beat coconut oil, maple syrup, coconut sugar & peanut butter until well blended.


Add flax, chia & vanilla, beat well.

Stir together flour, oats, baking powder, baking soda, salt & hemp protein if using in a separate bowl.

Gradually add to peanut butter mixture, beat until well blended. (Sometimes I admit, I just dump it in.)


Add chocolaty goodness now & mix by hand.

Shape dough into 1-1/4 inch balls & place on ungreased cookie sheet.


With the tines of a fork, flatten ball & flatten again in opposite direction, forming crisscross marks. Bake 9 to 10 minutes until light brown and cookie is set. Cool slightly, Remove from cookie sheet to wire rack & cool completely. YUM!