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+ servings
Stack Of Peanut Butter Cookies

Peanut Butter Cookies

$3.10 recipe | $0.19 serving
Rich notes of peanut butter and subtle hints of oat and vanilla are going to keep you coming back for more with these peanut butter cookies. Each bite will break through a crispy outer shell leading to a soft and chewy interior.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American, Gluten-Free, Vegan
Servings 16 cookies
Calories 164 kcal

Equipment

  • Baking sheets
  • Parchment paper
  • Various sized mixing bowls
  • Stand mixer

Ingredients
 

Dry

  • 1 cup oat flour ($0.14)
  • ¾ tsp baking powder ($0.01)
  • ¼ tsp baking soda ($0.01)
  • ¼ tsp salt ($0.01)

Wet

  • ¼ cup vegan butter ($0.58)
  • ½ cup brown sugar ($0.16)
  • ¾ cup natural smooth peanut butter ($1.32)
  • ¼ cup maple syrup ($0.60)
  • 1 tsp vanilla ($0.21)
  • 2 tbsp corn starch + 2 tbsp warm water ($0.06)

For Rolling optional

  • ¼ cup cane sugar

Instructions
 

  • Preheat your oven to 350°F with the rack in the center, then line 2 baking sheets with parchment paper. In a small bowl, whisk together the cornstarch and warm water. Set aside.
  • Using a hand mixer or a stand mixer with the paddle attachment on, cream the softened vegan butter and brown sugar together on medium speed until smooth, about 2 minutes. Next, mix in the peanut butter, maple syrup, vanilla, and corn starch mixture.
  • In another bowl, whisk the oat flour, baking powder, baking soda, and salt together. Slowly add this to the wet ingredients and mix on low until incorporated.
  • Place cane sugar in a shallow bowl or pie plate. Roll balls of dough (about 1 ½ tablespoons of dough per cookie), coat with sugar, and place 2 inches apart on the baking sheets. If you have a cookie scoop, it comes in handy for this part.
  • With the tines of a fork, make a crisscross indent on each cookie, leaving the cookies fairly thick. Bake until the cookies are barely golden at the edges but still slightly underdone in the center, about 7-10 minutes depending on your oven.
  • Remove cookies from the oven and let the cookies rest on the baking sheet for another 5 minutes, then gently transfer to a wire cooling rack to finish cooling.

Notes

  • Optional ingredients are not reflected in the price or calories of this recipe.

Nutrition

Nutrition Facts
Peanut Butter Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
164
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2.5
g
16
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.8
g
Monounsaturated Fat
 
4.2
g
Cholesterol
 
0
mg
0
%
Sodium
 
26.4
mg
1
%
Potassium
 
114.7
mg
3
%
Carbohydrates
 
18.8
g
6
%
Fiber
 
1.4
g
6
%
Sugar
 
11
g
12
%
Protein
 
3.7
g
7
%
Calcium
 
20.6
mg
2
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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