Vegan Peanut Butter Cookies... for Picky People – a delicious recipe with butter substitute, peanut butter, whole wheat flour, sugar, brown sugar, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds.
3
Add 1/2 cup of the flour, the sugars, egg sub., baking soda, baking powder, and vanilla.
4
Beat till throughly combined.
5
Beat in remaining flour.
6
If necessary, cover and chill dough till easy to handle.
7
Shape dough into 1-2inch balls.
8
If desired, roll in additional sugar (i usually do it in colorful or seasonal sprinkles).
9
Place 2 inches apart on an UN-GREASED cookie sheet.
10
Flatten by cross crossing the tops with the tines of a fork.
11
Bake in a 375 oven for 7-9 (I go for about 12, but my oven is weird) or till bottoms are lightly browned.
12
Cool cookies on wire rack after a few minutes of sitting on the trey.
13
Don't leave them there too long or they will get crispy.
747
kcal
Calories
41
g
Fat
86
g
Carbs
16
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 9 ingredients. The key ingredients include: ½ cup butter substitute, ½ cup peanut butter, 1 ¼ cups whole wheat flour, ½ cup sugar, and more.
Yes, Vegan Peanut Butter Cookies... for Picky People 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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