In the time I’ve been vegan, I’ve tried many peanut butter cookie recipes, some better than others, and most not great at all. So this weekend I decided to try a recipe I came across on Pinterest: The Pretty Bee’s Classic Gluten Free Peanut Butter Cookies. You can tell a lot about a cookie from how it looks, and this one looked promising.
If you know me, I sometimes like to colour outside of the lines and stray from a recipe, which is what I did here. Since I’m not gluten free, I opted not to use gluten free flour. And since the recipe advises that you refrigerate your dough for 2 hours, I quite glad I did! I also opted to use natural peanut butter rather than regular, which means that the consistency was runnier. Because of this, the dough already seemed hydrated enough without the vegan butter Bee calls for, so I omitted it altogether. And finally, instead of rolling the dough by hand, I used an ice cream scoop to create perfectly round cookies that were also evenly portioned.
Here’s the recipe:
Yields: 10 large cookies
- ¾ cup sugar
- 2 tbsp maple syrup
- ½ natural peanut butter, runny
- ¼ cup neutral oil
- 1/3 cup unsweetened apple sauce
- 1 ¼ cup all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Preheat oven to 375oF and line 2 cookie sheets with parchment paper.
- Mix together the sugar, maple syrup, peanut butter, oil and apple sauce.
- Then add the remaining ingredients and stir until well combined.
- Using an ice cream scoop, fill the scoop ~¾ full and place the portions of dough 2 inches apart on the baking sheet. Repeat with the remaining dough.
- Using a fork, flatten the scoops of dough in a crisscross pattern.
- Bake at 375oF for 10-12 minutes, or until golden brown.
- Allow to cool for 10 minutes before eating.