How to make Chocolate Drizzled Peanut Butter Cookies:įollow the recipe to make a classic peanut butter cookie dough. Bake some Chocolate Drizzled Peanut Butter Cookies to satisfy that chocolate- peanut butter craving! This recipe turns out a really delicious peanut butter cookie. So rich, chewy, and yummmmm! Here’s the full dairy free peanut butter cookies recipe.Chocolate Drizzled Peanut Butter Cookies are a pretty and delicious cookie to make for chocolate and peanut butter lovers! This is key to these vegan peanut butter cookies being chewy: remove them from the oven when the edges have just started to become golden, then cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely. Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern.īake in the pre-heated oven until the edges just start to become golden brown (about 9 to 10 minutes). Shape the dough into 2” balls, and place them 3” apart on ungreased baking sheets (the recipe yields 16 cookies, so place eight cookie dough balls on each sheet). Cover and refrigerate the dough for 2 hours.Īfter two hours, preheat the oven to 375 degrees F. Since the dough is dairy-free, you shouldn’t have to worry about a little raw cookie dough taste test, either. Start by mixing room temperature vegan butter substitute (always use a stick version of vegan butter for baking recipes, not the margarine version, which is more meant for spreading), creamy peanut butter, brown sugar, organic granulated sugar, vanilla extract, and the oat milk/flax seed mixture together with an electric mixer until creamy.Īdd in flour (spooned and leveled to keep these cookies chewy rather than dense), baking soda, baking powder, and salt to the bowl and mix until the dough is thoroughly combined. This recipe isn’t very different than my classic chewy peanut butter cookies recipe. Tips for making chewy vegan peanut butter cookies In a small bowl, whisk together the milk substitute and ground flax seeds until they are well combined, then place it in the fridge for 15 minutes to set.Īfter it sets, you’ll see that it has a similar texture to beaten eggs! This substitution works really well in baking recipes like non-dairy peanut butter cookies. You can easily replace eggs in recipes to make them dairy free by substituting 3 tablespoons of plant-based milk (I prefer oat milk) and 1 tablespoon of ground flax seeds for each egg you need to replace. How to substitute eggs to make non-dairy peanut butter cookies
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