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VegWeb.com  |  Recipes  |  Desserts  |  Cookies  |  Peanut Butter Cookies « previous next »
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Recipe submitted by Jennifer - zephyrbrook@hotmail.com

Peanut Butter Cookies

Ingredients (use vegan versions):

    2 1/4 cups unbleached whole wheat flour
    1 1/4 cup natural crunchy peanut butter
    2/3 cup maple syrup
    1/2 cup Sucanat
    1/2 cup margarine
    3 tablespoon Ener-G Egg Replacer mixed w/ 4 tablespoon water
    1/2 tablespoon baking powder

Directions:

Preheat oven to 350 In large bowl, combine all ingredients.  Roll Tbsp.s of dough into balls- place 2 in. apart on cookie sheet.  Flatten balls with flour dipped fork- in criss-cross pattern.  Bake 15 min. or until lightly browned.

Makes: 3 dozen

try substituting cashew or almond butter (or both) add some carob chips, a little vanilla and for heartiness sub some oats for flour. mmmm...breakfast!

Archived comment by: bonnie
These are really good and taste just like the real version!  The kids that I babysit love them.

Archived comment by: destiny
THIS WAS BLISS...AWESOME...

Archived comment by: emily
I got cut off before...I have searched for a good recipe on this webpage...although so far i have wasted a lot of ingredients and time on a recipe that has always failed...but its all worth it now since I found this terrific recipe.  I know there may be people reading this..not knowing whether or not to try this recipe...not knowing if it will come out good...i promise you...just mix it all in a bowl and roll into balls and bake for 17 minutes and put on a cooling rack...  they are so good. They freeze excellent too. They tasted even better after I took them out of the freezer. These cookies are great b/c im baking them in advance for my daughters party.  I used salted smooth peanut butter...natural peanut butter..  Anyway..i hope if you're reading this you will try this recipe...THE best cookie in the world 2 thumbs up siskel and ebert...  hooray!

Archived comment by: emily
these came out a little dry...

Archived comment by: wilma
I made these cookies two days in a row they were so good!  I substituted 1/2 cup of mashed bananas for the Ener-G Egg Replacer and added some chocolate chips.  The peanut/banana/chocolate combination is irresitible. MMMMMM One naughty cookie.

Archived comment by: mel
yummy.

Archived comment by: buJu
i used regular peanutbutter instead of crunchy and they came out amazing! didn't cook them for the whole 15mins more like 11 to 13 n they came out soft... also rolled them in vegan sugar before baking them... they came out yummy!

Archived comment by: gurlheartsboy
made these with almond butter and sprinkled sliced almonds on top...delicious!

Archived comment by: morg
I have made these cookies several times a week using  peanut butter and almond butter (seperately). This recipe never fails, amazing!

Archived comment by: buttahflye
These were so yummy!  I substituted 1 cp of Almond Meal (Trader Joes) for 1 cp flour.  I do this for everything I bake to make things more moist and add to the protein content!  Also used 2 TBS of ground flax seed to 6 TBS H2O in place of egg replacer.  And lastly, added some honey to it!  Cause after all, what is peanut butter without honey!  I also only baked them for 13 minutes and they came out perfect.  Moist, soft and chewy! Not to mention the powdered sugar I sprinkled on top before baking...MMMMMMM

Archived comment by: aleasah
ooopps! Forgot to mention that I used hot water with the flax and whisked it up good first!

Archived comment by: aleasah
Maybe I should have added honey and/or banana instead of the egg replacer for a little extra moisture. These cookies, while they taste pretty good, are so dry and dense its nearly impossible to eat more than one. The recipe is worth playing around with, but I doubt I'll make them again.

Archived comment by: amberlini
I kept the egg replacer and added the banana and chocolate chips that MEL said and they were so good I got requests from my boyfriends coworkers!

Archived comment by: ySSIM
I made these the way the recipe directed, except I added a dash of vanilla and salt (cookies ALWAYS need both, in my opinion).  They are baking away in the oven right now!  If the dough is any indicator, they will be DELICIOUS!!! Excellent recipe.

Archived comment by: rocketscientist
yum! i made these with half dark chocolate dreams peanutbutter and 1/2 regular peanutbutter.  i also used oats for half the flour but they came out absolutely delicious! my non-vegan relatives scooped them right up...thanks!

Archived comment by: rolly9907



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mostlyharmless
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« Reply #1 on: May 08, 2006, 03:24:20 PM »
these tast pretty good but I think they would be better w/ 1/4 to 1/2 cup less flour. mine came out a bit crumbly but my coworkers have still destroyed them !
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« Reply #2 on: December 17, 2006, 08:59:54 PM »
Great recipe!!  We like to call these "Hedgehog Cookies."  To make them I melted the peanut butter (I used creamy) and margarine together in the microwave, then added everything else listed.  I stirred it all together with my hands (I love to feel what I cook) and then mixed--more like kneeded--in some vegan carob chips. 

I only baked them for 12 minutes, and it's very important to bake them on parchment paper.  If you omit the parchment paper, the bottom of the cookies will burn horribly and stick all over the pan.  My non-vegan cookie connoisseur brother loved them!  He said, however, they are not as peanut-buttery as he would have liked.  Thanks for the recipe!
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MizzouKitten
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« Reply #3 on: February 11, 2007, 11:12:34 PM »
Beautiful Ashley! How'd they taste? Are you sharing? Cheesy
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« Reply #4 on: February 11, 2007, 11:29:43 PM »
Thanks Mizzoukitten!!

As my brother would say "Pilsbury got nuthin' on you."  This cookie recipe is the sh*t.  I love these cookies...even though I sort of hate peanut butter!  It's not too peanut buttery, it has a wonderful chewy/crumbly/moist texture, and it holds together well.  It's great to substitute half whole wheat, some flax seed egg, any liquid sweetner (i usually use brown rice syrup--maple syrup is expensive), some applesauce to replace some margarine...etc

(For the two-toned cookie, I just mixed half the batter with half a bag of melted vegan chocolate chips.  I stuck both dough balls in the freezer for a while, then formed balls, flattened with a glass, cut out a heart, put it in the constrasting cookie, and then trimmed the edges nicely with a round cookie cutter (whew! )  It made 26 BIG cookies)
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OperaChic
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« Reply #5 on: February 12, 2007, 01:47:26 PM »
What beautiful cookies!  I can't wait to make them!
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tamecaj
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« Reply #6 on: February 14, 2007, 08:20:20 AM »
I tried this recipe last night (i had a horrible sweet tooth). These are THE BEST vegan cookies I have ever made! I used soy butter instead of margarine and they came out wonderfully. I had to stop making them because I thought I would eat them all! Even my partner, who is not a fan of peanutbutter, tried them and liked them. Excellent recipe!!!!
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MarthaStewartOner
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« Reply #7 on: February 14, 2007, 11:39:13 PM »
maybe i didn't make these cookies right; but, i followed the directions exactly.  everyone else seems to think that this is the best recipe on the face of the planet, but i think that they were payed off to make these reviews, because the cookies were hardly sweet, hardly tasted like peanut butter, and were too dry.  They made a better tasteless sugar cookie than a peanut butter cookie. Angry
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MizzouKitten
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« Reply #8 on: February 15, 2007, 11:03:02 AM »
Martha Stewart , (nice name, by the way Tongue), it looks like these might do well with a bit of vanilla and a good pinch of salt to bring out the flavor-- so, if you haven't used all the batter, maybe you could try to mix in some salt? I bet some salted peanuts might contrast well. I'm sorry your cookies didn't turn out well, better luck next time?
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veganlily
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« Reply #9 on: February 16, 2007, 10:17:45 AM »
I am really surprised by all the rave reviews of this recipe.  I have tried them twice (thinking the first time was an anomoly), and both times they were too dry, barely tasted of peanut butter, crumbly, and not very sweet.  So disappointing.  I will not be using this recipe again...
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