One says the dry ingredients go together first but the video you had them all together. The written directions and video are pretty different. I was quite confused by the directions but it seems like I’m the only one when reading through the comments. (Chocolate-banana-peanut-butter cookies? Has that been done?) Thank you Katie for so many delicious and inspiring vegan recipes! I admire your true talent.Īnswer to the QOTD: I have indeed made a few vegan desserts since transitioning to a plant-based diet 6 weeks ago, and I’m pretty sure most or all of them have been from the CCK blog. I know there’s no banana in this recipe, but just sayin’. Basically, peanut butter + chocolate + banana are three ingredients that really can’t go wrong together, no matter how you combine them. I think they’d also be wonderful with chocolate chips. They were delicious and totally satisfied the craving I’ve had all day for peanut butter (especially thanks to reading most of the recipes on your blog in one sitting earlier). I also added about a teaspoon of Dutch cocoa powder because I too am a choco-lover, and heck, why not. Lovely! I made these and substituted maple syrup for the brown sugar, and I added a little extra flour so they’d form balls and not be too sticky. I baked these at your suggested temp for 9 minutes instead of 8, and half-way through the baking process, i opened the oven and smooshed the cookie balls down a little with a fork (they got that “classic” PB cookie look).Īmazing recipe katie! i know i changed it a bit, but i used your basic recipe and it turned out great! thanks for posting this because my last attempt at vegan PB cookies had a pretty bad-tasting result! 😀 – i used 1/4 splenda instead of sugar (not a great sweetener choice IMO, but i was given a box of it and am trying to use it up as quickly as possible!) – i used 2 T raw agave because i didn’t have applesauce (ehh, they’re similar in consistency right? i don’t know, but it worked!) – i added a couple pinches of salt because i had 2 kinds of organic PB, salted and unsalted, and had only enough for a 1/4 cup of each – i tripled the vanilla extract (i don’t really measure when cooking/baking, but i think it was around triple the amount mentioned… i LOVE vanilla!) I made a few changes because i didn’t have some things on-hand: I just made these, and wow! amazing texture and taste! If you wish to flatten the cookies, use a fork or spoon to press down lightly. Let the puffy cookies cool for at least another ten minutes, during which time they will firm up considerably and no longer be too delicate to handle. Place the unbaked dough balls on a baking sheet, leaving room between each cookie.īake on the oven center rack for eight minutes. Preheat the oven to 350 degrees Fahrenheit. (You can also freeze cookie dough balls to bake at a later time if you wish.) Once it’s firm enough to scoop out with a spoon or cookie scoop, roll into cookie dough balls with your hands. Stir well to evenly incorporate the baking soda and salt.Īdd all remaining ingredients to the bowl, and mix everything together to form a yummy eggless peanut butter cookie dough.įreeze the dough for a few minutes, or you can cover and refrigerate for a few hours or overnight. If it is not already easily stir-able, gently warm it for a few seconds in the microwave or let it sit in a warm room until soft and easy to stir.Ĭombine all dry ingredients in a medium mixing bowl. All of the ingredients will be mixed in this one bowl, so be sure it’s big enough.How to make one bowl peanut butter cookies
#Soft peanut butter cookies how to#
How to make these Soft Peanut Butter Cookies: Ok, let’s make some cookies! Ingredients: I’m pretty sure, if you give it a try, it will be the only one you use from now on too!. Once she’d shared this recipe with me, I never bothered with any other peanut butter cookie recipes because this one is so good (and easy!) She got this one from her sister (thanks, Robin!). My friend, Barb, and I did a lot of baking back then, and we always swapped our best recipes. These became my favourites years ago when I lived in Ottawa. Would homemade cookies even last longer than a day or two at your house? Not that you’ll likely have to worry about that…. They won’t harden up in the cookie tin after a day or two. These cookies are the kind that your teeth sink slowly into, and the good news for soft cookie lovers is: these cookies stay soft. Now, if you like a thin and crunchy cookie, this is not really the recipe for you. 75+ Best Chapter Books for Girls Ages 5-13.Best Books for Boys – 40+ Fantastic Reads for Boys ages 8-16.Happy Hooligans Accessibility Statement.
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