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Peanut Butter Cookies [Vegan, Gluten-Free]

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These simple, sweet and nutty cookies are not only vegan, but naturally gluten-free too - and there's no added fat. With only five simple ingredients, you'll be whipping up these toothsome temptations in no time at all - and seeing them disappear even faster than that. Who needs cholesterol-laden eggs and artery-clogging added fats to hold cookies together? These scrumptiously sweet morsels are powered by peanuts and tofu - hello, protein! Peanuts, a member of the legume family, are also a good source of iron. That's a nice bonus, but who are we kidding – the main draw here is the scrumptious taste and delightful crumb, and these cookies don't disappoint.

Peanut Butter Cookies [Vegan, Gluten-Free]

Serves

18 - 22 cookies

Ingredients

  • 1 cup peanut butter (just peanuts)
  • 1/4 cup blended silken (or soft) tofu
  • 3/4 cup golden sugar (scoop and level)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Preparation

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  2. Using a food processor or high powered blender, blend tofu until completely smooth.
  3. In a large bowl combine peanut butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined.
  4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.
  5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool.

Notes

Variation: Cashew Cookies

This recipe makes a solid base for any nut butter - and my favorite by far is cashew. To make out of this world delicious cashew cookies, replace the peanut butter above with an equal amount of cashew butter and reduce the salt to as little as 1/8 tsp (up to 1/4 tsp max - while the flavor of peanut butter lends itself quite nicely to a salty counterpoint, the sweetness and subtle flavor of cashew is easily overwhelmed by too much). Experiment with other nut and seed butters too.

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AUTHOR & RECIPE DETAILS


photo

Marika Collins is a writer, photographer, and food stylist with a sweet tooth who cares deeply about animal rights, social justice and the environment. A longtime vegan and animal advocate, Marika documents her adventures in vegan baking on her blog, Madcap Cupcake, where she spreads a positive message and celebrates all things sweet.


 

 

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One comment on “Peanut Butter Cookies [Vegan, Gluten-Free]”

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Jeanne
5 Years Ago

Tried your peanut butter cookie recipe last night and it was a bit of a disaster. Cookies spread totally flat and extremely greasy. Might have to throw away! They tasted sensational but far too greasy. Are you sure there shouldn't be some kind of gluten-free flour in here, ie spelt or rice? My cookies looked NOTHING like the picture. I've been baking for close to 50 years so I should have known to add something to absorb all the oil. Help?! Thank-you!


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