Michael’s Vegan Peanut Butter Cookies

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients:

• 1 cup peanut butter, unsalted and unsweetened
• 1/2 cup vegan butter, room temp (I used Earth Balance)
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1 vegan egg ( I used Ener G egg replacer in the box) or two flax eggs
• 1/4 cup dairy free milk, unsweetened
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together all dry ingredients (flour, baking soda, baking powder, and salt) and stir to combine.
3. In a large bowl, mix together peanut butter and room temperature vegan butter using an electric or stand mixer (if your peanut butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds).
4. Add in both types of sugar to peanut butter/butter mixture and continue to mix until combined
5. Add the vegan egg.
6. Add in dairy free milk and vanilla extract and mix once more.
7. Add the dry ingredient mixture to the wet and mix until fully incorporated.
8. To make these big and thick, scoop dough balls of 3 tbsp and place onto a parchment-lined baking sheet (I used my medium cookie scoop and scooped 2 balls per cookie and combined them into 1 giant ball).
9. Using a fork, gently press a crisscross pattern on the top of the cookies. As you press they will flatten a bit, but make sure they're still relatively thick.
10. Bake in preheated oven for 15-18 minutes, or until edges are firm and bottoms are golden brown.
11. Allow to cool on pan for 5-10 minutes, then transfer to wire cooling rack to finish cooling (or eat while they're warm!).
12. Enjoy!

—submitted by MFS volunteer Michael