Vegan Peanut Butter Cookies – a delicious recipe with flour, oats, baking powder, salt, peanut butter, soymilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F Lightly grease a cookie sheet.
2
Combine flour, salt and baking powder in a large mixing bowl.
3
Set aside.
4
In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
5
Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
6
Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
7
Mix until slightly moist.
8
Add rolled oats.
9
Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
10
Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.
11
Bake for about 10 minutes.
630
kcal
Calories
32
g
Fat
72
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup all-purpose flour, ¾ cup old fashioned oats, 1 teaspoon baking powder, ¼ teaspoon salt, and more.
Yes, Vegan Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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