Description
A Soft Peanut Butter Hug
These soft and chewy peanut butter cookies come together quickly and bake into tender, sweet treats full of classic peanut butter flavor.
Ingredients
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1 2/3 cups all purpose flour
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1/2 teaspoon Himalayan pink salt
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1 teaspoon baking soda
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1/3 cup refined coconut oil solid
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1/3 cup turbinado sugar
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1/3 cup coconut sugar
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3/4 cup fresh ground peanut butter
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1/3 cup non dairy milk
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Mix flour, salt and baking soda in a medium bowl and set aside.
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In a large bowl, cream together coconut oil and both sugars.
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Add peanut butter, non dairy milk and vanilla and mix until combined.
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Add half the dry mixture, stir, then add the rest and mix until dough forms. Add a teaspoon or two of milk if dough is too dry.
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Scoop tablespoon sized balls onto a baking sheet.
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Flatten gently with a cup bottom or your palm.
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Create crosshatch pattern with a fork and sprinkle with turbinado sugar.
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Bake 10 to 13 minutes. Shorter baking makes softer cookies.
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Cool slightly before serving.
Notes
Serve warm with a glass of chilled non dairy milk.
Drizzle melted chocolate over the top for extra sweetness.
Sandwich two cookies around a scoop of vegan ice cream.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies and Bars
- Method: Bake
- Cuisine: Classic, Vegan
Nutrition
- Serving Size: Per cookie
- Calories: 145kcal
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg