Imagine sinking your teeth into a perfectly crisp, impossibly delicious cookie that's not only vegan-friendly but also packed with rich peanut butter flavor and a tantalizing chocolate drizzle. These aren't just any cookies - they're a game-changing treat that proves plant-based desserts can be mind-blowingly delectable! Whether you're a committed vegan, a curious foodie, or simply someone who loves an irresistible sweet treat, these Vegan Peanut Butter Cookies are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine peanut butter, brown sugar, maple syrup, and vanilla extract. Mix thoroughly until the ingredients are well blended and create a smooth, consistent texture.
- In a separate bowl, whisk together flour and baking soda to ensure even distribution of the baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until a cohesive cookie dough forms. The dough should be slightly sticky but hold together when rolled.
- Using a tablespoon or cookie scoop, portion out the dough and roll into small balls. Place them about 2 inches apart on the prepared baking sheets.
- Gently press down on each cookie ball with a fork, creating a classic crisscross pattern, which helps flatten the cookies and provides a traditional look.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The cookies will be soft when first removed from the oven but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Once cookies are completely cooled, drizzle the melted chocolate over the cookies using a spoon or piping bag, creating an artistic pattern.
- Allow the chocolate drizzle to set at room temperature or place the cookies in the refrigerator for quicker setting.
- Store the cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Room Temperature Magic: Ensure your peanut butter and other ingredients are at room temperature for the smoothest, most consistent dough.
- Don't Overmix: Stir the dough just until ingredients are combined to keep the cookies tender and soft.
- Uniform Size Matters: Use a cookie scoop or tablespoon to create evenly sized cookies that bake consistently.
- Chocolate Drizzle Technique: For a professional look, use a spoon or piping bag, and drizzle the chocolate in a zigzag pattern while the chocolate is still slightly warm.
- Cool Completely: Let cookies cool entirely before drizzling chocolate to prevent melting and ensure a beautiful finish.
- Storage Hack: Place a piece of bread in the airtight container with the cookies to help keep them soft and fresh for longer.
Nutrition Facts
Calories: 117kcal
Carbohydrates: 13g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
