Peanut butter cookies are a classic. And peanut butter itself, well, I could eat peanut butter by the spoon….in fact, I have. I do. I hide the jar from myself….It is one of those flavors I love with many other foods like caramel, chocolate, fruit, oatmeal, breads, and chia pudding.
Yes. I am one of those people who eat peanut butter out of the jar. Spoonful by delicious spoonful. Side note: I did not think peanut butter could be improved until I made my own. I am never buying it from the store again! Give making homemade nut butter a try! It is super easy. Definitely will be writing a post about homemade nut butters in the future!
Back to the peanut butter cookies….
Before I decided to eat vegan, I used to make peanut butter cookies out of eggs, sugar, and peanut butter, and after going vegan, I knew that finding a recipe replacement had to happen soon. Thus, these melt-in-your-mouth, slightly sweet, peanut butter cookies came into being.
Although not quite as simple as my old, three-ingredient recipe, these peanut butter cookies still come together very fast! Don’t skip rolling the dough balls in the sugar to save time. It only takes a moment, and the small amount of sugar on the outside of the cookie gives the cookie a special pop. In addition, I lessened the amount of sugar in the actual cookie dough in order to take into account the dough ball being rolled in the extra sugar before baking.
I especially like that these cookies do not spread out very much when they bake because I can usually fit the entire batch on my large cookie sheet (here is the link to one of my favorite large cookie sheets). Sometimes it is a little difficult to make all the cookies fit, but it is totally worth it! Let’s face it, a huge batch of cookies in one baking time of ten minutes is a busy person’s dream come true. You won’t have to be in the kitchen for an hour or more baking multiple pans of cookies because, if you have a large enough cookie tray, the entire batch can be cooked at one time!
While the cookies may crumble if they are moved from the pan immediately after baking, once the peanut butter cookies have cooled completely on the cooling rack, they store and travel really well, which makes the cookies ideal for snacking, travel, and a dessert that can be made in advance for an event.
These peanut butter cookies are also phenomenal a with chocolate or vanilla ice cream sandwiched between two cookies! But, then there is also my favorite option– just eat the cookie dough from the bowl!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 3 flax eggs (3 Tbsp flax meal + 8 Tbsp water)
- 2 cups raw peanut butter
- ½ cup granulated sugar (plus more for rolling dough balls)
- ¼ cup oat flour (gluten free if needed)
- ¼ cup tapioca starch
- ¾ cup quick cooking oats (gluten free if needed)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
- Preheat the oven to 375˚ and prepare the flax eggs in a small bowl. Let the flax eggs gel for 10 minutes.
- In a medium bowl, whisk together the oat flour, tapioca starch, quick oats, baking powder, and salt.
- In a large bowl, cream together the peanut butter and ½ cup of the granulated sugar.
- Add in the flax eggs and vanilla extract and mix until fully combined.
- Pour the dry ingredients into the large bowl with the wet ingredients and slowly mix until the dough has formed and is completely mixed together. The dough will be stiff enough to mold into dough balls by hand.
- Pour some extra sugar into a bowl so that you can roll the dough balls before placing them on the baking tray.
- Form balls a little smaller than golf balls or somewhere between 1 and 1.5 inches square, roll the balls in the sugar, and place them on an ungreased baking sheet 1 inch apart. The cookies can be placed fairly close together because they do not spread while baking.
- After all the dough balls have been rolled in sugar and placed on the baking tray, take a large fork and make criss-crossing lines on the dough balls, flattening the balls into cookies.
- Place the baking tray in the oven and bake 10 minutes or until the cookies are faintly browning.
- Remove the tray from the oven and let cool about 5 minutes.
- Using a cookie spatula, carefully remove the cookies from the baking tray to a cooling rack. They will be a little crumbly at first, but will firm up as they cool.
- Store in an airtight container!
The serving size and nutritional information are general estimates based upon the ingredient amounts.