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The Best Real Peanut Butter Cookies!

What you need: 

1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter (I use Smart Balance)
1/4 cup vegan butter (I use Smart Balance light)
1/4 cup vegetable shortening
1 heaping tablespoon unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
2 tablespoons vanilla
3/4 teaspoon baking soda
3/4 teaspoon salt

What you do: 

1. Preheat oven to 375 degrees F. Mix your brown sugar, peanut butter, margarine, and shortening in a large mixing bowl either by hand or with an electric mixer, until smooth.
2. Add in the applesauce, and mix again. Next, put in flour, vanilla, baking soda and salt. Mix until well blended.
3. Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
4. Bake for 8 to 10 minutes, depending on your oven. Be careful not to overbake. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
Source of recipe: I have tried many vegan peanut butter cookies and have not been satisfied. I finally made my own recipe after having a huge craving for them, and came out with this one, which tastes wonderful. I hope you all like it as much as I did!

Preparation Time: 
10 minutes, Cooking time: 8-10 minutes
Cooking Time: 
8-10 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Made these for like the hundredth time today...I recently bought a bunch of whole grain flours (spelt, barley, buckwheat, teff etc) and I've been trying to incorporate them into my vegan baking. So I made these cookies with half barley and half whole wheat, and they still came out great! Sealed I was daydreaming a bit and added too much baking powder and salt so next time I will try not to do that hehe Cool

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These are incredible, for sure. I make them with applesauce subbed in and whole wheat pastry flour and I add chocolate chips. I make a half-batch and then I just eat all of them before they even cool down Sealed

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These are so good! I made them multiple times before, always with vegan chocolate chips.
I'm trying to decrease carbs a bit, so I'll try them out with some different flour substitutions soon.
Thanks so much for the recipe

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These are so delicious and so addictive!  They were gone very quickly!

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These cookies are awesome! I made them for a Memorial Day bbq- I was the only vegan there. They disapeared so fast! My husband was sad because we didn't get to bring home any leftovers, so I'm making them again today.

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I love this recipe. I made these for a group of omnis and everyone thought they were amazing. I couldn't keep people away! This is a keeper. I've already planned to make them for 2 more upcoming events.

The only thing is I have to add a little bit of milk at the end because the dough is a little too dry.

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These cookies are a HUGE hit every time I make them. Thanks for the recipe!

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These are the best PB cookies I've ever tried. The vanilla makes all the difference. And the dough is so good, you just want to skip baking them all together. One thing to watch out for is timing - I baked mine for only 8 minutes and the bottoms were charred (they still tasted good, though). Maybe it's just 'cause my oven runs hot, or maybe I made them too small, but I ended up cooking them only about 6 minutes, and then letting them cool on the cookie tray. Regardless, these babies are definitely on my list of go-to cookies for rainy days.

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These ended up great!  I had to add some more applesauce to them... or so I thought.  10 minutes weren't quite enough for the huge cookies that I made.  Totally worth it!  :)>>>

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I really enjoyed these!

I used 1/4 cup of Becel Vegan margarine for the margarine portion, and I added a dash of cinnamon and baked them at 350. They baked up beautifully. :)

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