Vegan Peanut Butter Cookies

Name: Vegan Peanut Butter Cookies
Cuisine: British
Ingredients: 1 cup (200 g) Sugar + 1/4 cup (50g) for rolling; 1/2 cup (112 g) Vegan Butter - I used Pure soya spread; 1 cup (250 g) Smooth Salted Peanut Butter; 1 Tbsp Vanilla Extract; 1 and 1/2 cups (190g) All Purpose Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 1/2 tsp Salt; 1 Tbsp Soy Milk (or other non-dairy milk)*

Malaysian Kitchen UK @cook_15918593

Bristol

Vegan Peanut Butter Cookies

Malaysian Kitchen UK @cook_15918593

Saved

Ingredients

1 cup (200 g)Sugar + 1/4 cup (50g) for rolling
1/2 cup (112 g)Vegan Butter - I used Pure soya spread
1 cup (250 g)Smooth Salted Peanut Butter
1 TbspVanilla Extract
1and 1/2 cups (190g) All Purpose Flour
1 tspBaking Soda
1 tspBaking Powder
1/2 tspSalt
1 TbspSoy Milk (or other non-dairy milk)*

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Steps

1

Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in.
2

In a separate bowl, add the flour, baking soda, baking powder and salt. Then add the dry ingredients to the wet ingredients and mix in (by hand, don’t use your electric mixer for this part). Test the cookie dough by trying to roll some into a ball. If it holds together perfectly then you’re good to go. If it crumbles and won’t hold together, then add in 1 Tbsp Soy Milk and test it again.
3

Preheat the oven to 375°F (190°C). Roll the dough into balls, and then roll them in sugar and place evenly onto a parchment lined baking tray. Flatten with a fork.
4

Bake for 15 minutes until golden on top. They will be soft when they come out of the oven but will firm up as they cool. Enjoy

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Malaysian Kitchen UK @cook_15918593

on May 01, 2019 19:59

Bristol

We are three Malaysian born ladies, living in the surroundings of Bristol. We love cooking, hosting and take pride of our authentic homecooked Malaysian dishes. We run a Malaysian food supper club, catering and events around the South West of England. Please follow us for great Malaysian recipes.