Easy peanut butter butter cookies – soft, chewy & less sugar
Mmm. Soft chewing, caramelized gold coffee, peanut cookies. Is there anything better? It immediately takes you back to your childhood, when you could just pinch a piece at a time, chew them with a big smile while grabbing a second biscuit to fill in your pockets when your mom was not watching. The cookies are good enough to immerse them in chocolate almond milk, or serve a LA function with vanilla nice cream. And as an adult, the cookies decline long enough to get to a dark Joe cup, while they are light enough in sugar, sophisticated grains and add fats to make you feel good about your choice. All of these elements come together in this biscuit recipe with soft butter of peanut butter.
If you love the rich, walnut taste of a classic peanut butter biscuit-but you want a version that is a bit lighter and fully vegetable-based-you are in for a treatment. These soft peanut butter butter cookies are everything you want: chewy in the middle, soft around the edges and loaded with this nostalgic, baked peanut flavor. Made with simple ingredients, lower in additional sugar and fat, whole grains and completely dairy and egg without eggs, this is a recipe for cookies that you can feel good about baking again and again. Whether you are vegan or just longing for a healthier homemade treatment, these cookies provide taste and texture.
I like to bake this recipe every time I have some aquafaba (wet bean) left from a bean box or chickpeas (it gives me a good excuse!). Here’s what else I love about these cookies: a few ingredients I always have in hand, rich in whole foods, and full of soft textures and rich flavors!
Imprint
Description
These soft, rich caramelized biscuits butter of peanuts are decadent enough to bring the child to you, but light in additional sugars and sophisticated ingredients.
- Place Aquafaba and brown sugar in a mixing bowl and mix with an electric mixer (or mixer) To thick and rigid, about 8-10 minutes.
- Gently fold the vanilla, butter butter, peanut butter with a spatula until mixed (do not exceed).
- Mix the flour of the whole wheat, peanut flour or flour and baking soda in a small bowl and gently fold it in the mixture of aquafaba peanut butter, just until mixed (do not exceed).
- Place the cookie dough in the refrigerator for 1 hour.
- Preheat the oven to 375 F.
- Pull the small pieces of biscuit dough and roll into balls about 1 ½ inches in diameter. Place in two baking sheets that were sprayed with non -stick cooking spray, leaving the room between the cookies.
- Press with a fork that sinks into flour horizontally and vertically to level the cookies.
- Place in the center of the oven and bake for about 12-14 minutes, until soft but soft.
- Makes 20 cookies.
- Store in an airtight container or freezing.
Notes
To make Aquafaba, use the liquid (about ½ cup) from a box of 15 ounce beans, such as chickpeas, white beans or beans. Learn how to make Aquafaba in this step -by -step guide here.
To make this gluten -free recipe, substitute Gluten -free flour mixture For wheat flour.
- Preparation time: 1 hour 10 minutes (including cooling time)
- Cooking time: 14 minutes
- Category: Dessert
- Kitchen: American
Nutrition
- Service size: 1 biscuit
- Calories: 104
- Sugar: 6 g
- Sodium: 138 mg
- Fat: 6 g
- Saturated fat: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
Top 10 Vegan biscuit recipes
Discover more yummy cookies vegan!
Biscuits with dark chocolate with dates and nuts
Orange biscuits pecan
Elegant chocolate chip cookies with peanut butter
Soft chocolate chip cookies with pumpkin pumpkin
Vegan lemon cookies cookies with basil
Vegan White Chocolate Macadamia Nut Cookies
Vegan Orange Marmalade
Best chocolate walnut cookies vegan
Baby orange biscuits
Glass cookies
Cookies with soft male vegan
As an Amazon influence, I win from the qualifying markets. For more information on subsidiaries, click here.
