Lovely! I made these and substituted maple syrup for the brown sugar, and I added a little extra flour so they’d form balls and not be too sticky. I baked these at your suggested temp for 9 minutes instead of 8, and half-way through the baking process, i opened the oven and smooshed the cookie balls down a little with a fork (they got that “classic” PB cookie look).Īmazing recipe katie! i know i changed it a bit, but i used your basic recipe and it turned out great! thanks for posting this because my last attempt at vegan PB cookies had a pretty bad-tasting result! □ – i used 1/4 splenda instead of sugar (not a great sweetener choice IMO, but i was given a box of it and am trying to use it up as quickly as possible!) – i used 2 T raw agave because i didn’t have applesauce (ehh, they’re similar in consistency right? i don’t know, but it worked!) – i added a couple pinches of salt because i had 2 kinds of organic PB, salted and unsalted, and had only enough for a 1/4 cup of each – i tripled the vanilla extract (i don’t really measure when cooking/baking, but i think it was around triple the amount mentioned… i LOVE vanilla!) I made a few changes because i didn’t have some things on-hand: I just made these, and wow! amazing texture and taste! If you wish to flatten the cookies, use a fork or spoon to press down lightly. Let the puffy cookies cool for at least another ten minutes, during which time they will firm up considerably and no longer be too delicate to handle. Place the unbaked dough balls on a baking sheet, leaving room between each cookie.īake on the oven center rack for eight minutes. Preheat the oven to 350 degrees Fahrenheit. (You can also freeze cookie dough balls to bake at a later time if you wish.) Once it’s firm enough to scoop out with a spoon or cookie scoop, roll into cookie dough balls with your hands. Stir well to evenly incorporate the baking soda and salt.Īdd all remaining ingredients to the bowl, and mix everything together to form a yummy eggless peanut butter cookie dough.įreeze the dough for a few minutes, or you can cover and refrigerate for a few hours or overnight. If it is not already easily stir-able, gently warm it for a few seconds in the microwave or let it sit in a warm room until soft and easy to stir.Ĭombine all dry ingredients in a medium mixing bowl. I created this recipe to be a part of Rodelle’s 21 Days of Cookies so if you need to cram in a lot of cookie baking this week, I have the place for you! I’ll keep this post short because the days are long, but the holidays always seem to streak by in a flash.How to make one bowl peanut butter cookies The resulting cookie is on the heartier side, has coconut and chocolate chips folded in and uses cocoa powder ( the good stuff!) to add another layer of chocolate to the cookies. I hadn’t really thought about using cashew butter for a cookie base, but after seeing Tessa’s cookie recipe that used hazelnut butter for a base, I knew I had to try it out with cashews. This year, I hope to still get some cookie making time in with my dad, but I’ve been cranking out these cashew based cookies a few times over the past few weeks for practice. My dad would always make the icing and my mom would kind of just let us have free rein over the kitchen, just hoping that we did the dishes and didn’t make a disaster in the meantime. Growing up, Christmas was always about making the cookies that would be put out for Santa on Christmas day. The week of Christmas is finally upon us! While I finally just wrapped my gifts over the weekend and still have lots of wedding thank-you notes to write, I’m still going to squeeze in one more cookie recipe for you.
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