Ultimate Vegan Cookie Quest: Part 5

November 7, 2014

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Welcome to the last installment of the Ultimate Vegan Cookie Quest! We are excited to tell you which cookie wins next week – so stay tuned! Check out Cookie 1, Cookie 2, Cookie 3, and Cookie 4 to get caught up with your baking. Today we will be making a rich peanut butter cookie by Blissful Basil. There are such few ingredients that I was very skeptical but sometime simplicity is bliss.

PB Cookie 1

I got all my ingredients measured out and ready to mix.

PB Ingredients

Mix the sugar with the peanut butter and vanilla first. Then add in dry ingredients, then the almond milk. You’ll get a very crumbly dough but don’t let that scare you. Just hand mold the cookies into 2-inch balls and press down with a fork to make the pattern on top.

PB Dough

Bake for 9 min, let cool, and dig in!  It is such a strong flavor of peanut butter that it kinda kicks you in the mouth your first bite, but then I couldn’t stop eating them.  Peanut butter is high in protein so this cookie couldn’t be that bad for me, right?!

PB Cookie

Come back next week where I rank the 5 cookies in order of yumminess. But for now try making these cookies today, you won’t regret it!

Soft + Tender Peanut Butter Cookies by Blissful Basil

  • 1 cup peanut butter (make sure you use a no-stir peanut butter — you can also use ½ peanut butter and ½ almond butter)
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup water (readers have also had success using ¼ cup almond milk)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).
  8. Let cool completely and enjoy with an ice cold glass of milk. YUM.
  9. Store in an airtight plastic container to keep the cookies soft and chewy.