- 1 and 2/3 cup all purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon baking soda
- 1/3 cup refined coconut oil, solid
- 1/3 cup turbinado sugar
- 1/3 cup coconut sugar
- 3/4 cup fresh ground peanut butter, (see note)
- 1/3 cup non-dairy milk (see note)
- 1 teaspoon vanilla extract
- Preaheat your oven to 350ºF.
- Mix the dry ingredients in a medium bowl and set aside.
- In a large bowl, cream together the coconut oil and sugars.
- Add in the remaining wet ingredients and mix until combined.
- Pour half of the dry ingredients into the bowl of wet and mix.
- Pour in the other half and mix until fully combined. The dough should be soft and easily stick to it’s self. If your dough is a bit dry add a teaspoon or 2 more of non-dairy milk.
- Place a Tablespoon of dough on your baking sheet. Using the bottom of a cup (or palm of your hand like I did) gently smash each cookie.
- Using a fork, crosshatch each cookie then sprinkle the tops with turbinado sugar.
- Bake at 350º for 10-13 minutes. 10 minutes will yield a softer cookie.
- Serve these soft peanut butter cookies with a glass of non-dairy milk and watch them disappear!
- Fresh ground peanut butter can be found at Whole Foods in the bulk area.
- If you can’t find fresh ground peanut butter, you can always make your own in a food processor. Process unsalted peanuts until they become creamy, yet still chunky.
- Natural peanut butter in a jar will also work.
- If the dough is a bit dry add a bit more non-dairy milk. But be sure not to add too much, you don’t want a sticky dough. The dough should easily stick to itself while kneading it with your hands.
Recipe by Where You Get Your Protein.
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