Peanut Butter Cookies (Vegan)

February 9, 2013
Peanut Butter Cookies (Vegan) - These healthy peanut butter cookies are soft, chewy, and packed with peanut butter flavor

My first crack at a healthy cookie

I didn't believe such a thing existed until ..

Peanut Butter Cookies (Vegan) - My first crack at a healthy cookie .. I didn't believe such a thing existed. Until it did.

it did .. peanut butter cookies making a debut appearance at our first food swap

These are sweetened with maple syrup and come together with just a few ingredients. Whole wheat pastry flour is my favorite here .. though spelt will work just as well (the cookies will be a bit darker).

With the spirit and flavor of the much loved classic .. these cookies are soft and chewy .. with a tender crumb .. and incredible peanut butter flavor.

Enjoy!

xoxo

ps:  With the amount of olive oil called for the recipe .. if you're using a natural peanut better that has oil on the top .. make sure to mix it until it's well combined.

pps:  The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies .. here

Peanut Butter Cookies (Vegan) - My first crack at a healthy cookie .. I didn't believe such a thing existed. Until it did.

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~ Adapted from vibrantwellnessjournal .. here

5.0 from 3 reviews
Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 2 cups whole wheat pastry flour
  • 1 cup peanut butter (I use natural chunky)
  • 1 cup maple syrup
  • ⅓ cup olive oil
  • 1½ tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp fine grain sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. In a medium mixing bowl combine the flour, baking soda, and salt.
  3. In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
  4. Pour the flour mixture over the peanut butter mixture and stir until barely combined (still a bit dusty looking).
  5. Let sit for five minutes, give one more quick stir (just a stroke or two).
  6. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
  7. (** Note: This is a loose batter, so if you’re set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step)
  8. Bake for 10-11 minutes ... keeping an eye on them so they don’t over bake .. or they'll be dry.
  9. Let cool five minutes and transfer to a cooling rack.
Notes
Nutrition Data by %
% Protein: 6
% Carbs: 43
% Fat: 30
Nutrition Information
Serving size: 1 cookie (1/24 total recipe) Calories: 162 Fat: 8.5 Carbohydrates: 18.27 Sugar: 8.65 Fiber: 1.67 Protein: 2.67

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28 Comments

  • Reply Vanessa January 26, 2014 at 3:03 am

    I tried these today and they were great! My picky kiddos loved them too! Thanks for the recipe!! 🙂

    • Reply sexyveggie January 26, 2014 at 6:37 am

      Ahhh .. thank-you! I’m so glad

  • Reply veganmomna April 28, 2014 at 10:10 pm

    Wow, a WHOLE cup of maple syrup!? Might have to make them with less. That’s quite a lot!

    • Reply sexyveggie April 29, 2014 at 12:02 am

      Hi!

      You’re right .. it IS guide a bit. I’d be interested in how they turn out with less

      Ali

  • Reply Andy April 28, 2014 at 11:33 pm

    The recipe looks good. Could the recipe be converted to gluten free?

    • Reply sexyveggie April 29, 2014 at 12:01 am

      Hi Andy ..

      Thank-you so much for taking a minute to leave a comment .. I truly appreciate it.

      Though I haven’t tried it specifically with this recipe .. I have a couple of go-to gluten-free flours (off the shelf) that I start with when altering a recipe. The first (my favorite) is King Arthur’s .. second is from Bob’s Red Mill.

      The flour from Bob’s Red Mill is made partly with ground beans .. which I’ve found to be a flavor I can pick up on .. depending on the recipe.

      If you happen to give either a try .. I’d really be interested in your results.

      Ali

  • Reply Katie Kurlatov April 29, 2014 at 5:44 am

    Hi! I just made these with my almost 5yr old (she was excited because she desperately wants to be a chef!) and we drizzled dairy free dark chocolate over the top too. Delicious!! We used just normal flour as that’s all we had in and still worked very well 🙂

    • Reply sexyveggie April 29, 2014 at 3:41 pm

      Hi Katie!

      Thank-you so very much for taking a minute to leave a comment. You made me smile many times over.

      Ali

  • Reply Nileta Jackson April 29, 2014 at 5:22 pm

    Hi – could you use regular whole wheat flour or does it need to be pastry flour?

    • Reply sexyveggie April 29, 2014 at 11:06 pm

      Hi Nileta ..

      Thanks so much for reading & taking minute to leave a comment.

      I haven’t tried regular whole wheat flour with these. In past .. when I’ve make similar substitutions with other cookie recipes .. my results have been on the dry/dense side.

      Ali

  • Reply Elizabeth Greenaway May 2, 2014 at 12:32 am

    Do you think the olive oil could be replaced by date butter or applesauce? We try to eat no processed oils at all.

    • Reply sexyveggie May 2, 2014 at 4:51 am

      Hi Elizabeth ..

      Thank-you so much for taking a minute to leave a comment.

      Though I haven’t tried specifically with this recipe .. in the past I’ve had good luck substituting unsweetened applesauce in a ratio of 3/4 to 1 c applesauce for every 1 c of oil.

      I know people use other kinds of fruit purees as oil substitutes (ex: bananas) .. but I tend to prefer applesauce because it doesn’t have an overpowering flavor & therefore won’t change the taste of my recipes.

      I’d be curious how they turn out for you .. Thanks again!
      Ali

  • Reply Sferd December 6, 2014 at 12:37 pm

    I made these cookies last night–they were delicious! I’m very picky with my peanut butter cookies–most are not ‘peanutty’ enough. That wasn’t a problem with these. I had to bake a few more minutes, but that could be due to our elevation (1 mile). Very easy recipe–I will definitely make again. The hardest part was stirring up my peanut butter! 😉

    • Reply sexyveggie December 6, 2014 at 1:33 pm

      Wonderful .. have a great weekend!

  • Reply Yuni February 22, 2015 at 4:08 am

    Hello 🙂 I will try your recipe this week!I loved it!Do you think that maple syrup could be replaced by honey?

    • Reply sexyveggie February 22, 2015 at 2:10 pm

      Hi!

      Though I haven’t tried it .. I imagine honey would be a great replacement for maple syrup. If you try it .. let me know what you think?

      Ali

  • Reply Rachel August 26, 2015 at 1:28 pm

    OMGOSH! These cookies are THE BEST! I made these for my sister’s aunt and uncle, i could not resist having a cookie, .that one cookie turned into having 2 lol hope i dont eat them all before i bringg them to her aunt and uncle lol thank you very much i am going to live my this cookie recipe for the rest of my life!!! 🙂 🙂

    • Reply Rachel August 26, 2015 at 1:30 pm

      Haha a few typing errors i meant live by this cookie recipe lol thanks ?

    • Reply sexyveggie August 27, 2015 at 4:54 pm

      Rachel

      Thank-you so much for you sweet comments! A great cookie recipe is one of life’s simple treasures 🙂

      Ali

  • Reply diana March 13, 2017 at 1:01 pm

    hey this is lovely and a must try, will make these soon. I love baking cookies over cakes, and this recipe just makes me run to the kitchen like right now. Excited to try this one. thanks for sharing the recipe. Cheers

  • Reply Ana De- Jesus March 13, 2017 at 1:30 pm

    Well done on making peanut butter cookies, I think they look absolutely fab. I bet they would taste nice with a cold glass of fresh milk as well, mmm

  • Reply Kimberly C. March 13, 2017 at 5:30 pm

    Wow, these look delicious. I’m terrible in the kitchen, but these sound like they are easy enough to whip up. That pic with the class of milk looks so inviting….It is calling my name 😉

  • Reply Lindsey March 13, 2017 at 8:48 pm

    These look like a real treat, all I need now is milk. X

  • Reply kathryn Maher March 14, 2017 at 7:28 am

    Gosh! these look mouthwatering. I love the fact they are made with a wholewheat flour and that you can make them with spelt too. This makes them both yummy and a lot more healthy for our digestion. Wish I lived near you Ha Ha!

  • Reply Fatima March 14, 2017 at 4:38 pm

    Love your food photography! It’s fantastic and those cookies look so tempting!

  • Reply Борка Шаула March 14, 2017 at 7:16 pm

    These cookies so good! I imagine myself eating few cookies and drinking a glass of milk! It’s been a long time since I did that. I would only add a bit of cocoa so they would smell and taste like chocolate.
    BS, xx |

  • Reply Mary March 15, 2017 at 8:43 am

    Peanut butter cookies are my absolute favorite!! I’m not sure what it is in about them, but they are just delicious. These look mouth watering.

  • Reply Sajad ahmad March 15, 2017 at 9:44 am

    Thanks for sharing such a great recipe, I showed this to my cousin and she made it and these cookis had great taste

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