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
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
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!