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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?

these are really really good, they satisfied my craving. i subbed white sugar for brown sugar, didn't use applesauce, and used all butter instead of half shortening

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OMG!!!!!!! These are the best cookies ever. I ate half the dough before I baked them!! I left out the apple sauce and added a banana instead and they were perfect.

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I really didn't think this recipe was all that great. I used all natural PB and half earth balance margarine and half spectrum organics shortening like the recipe states and everything else was followed. The dough was very dry, the cookies broke all apart. The second half of the batter I added some rice milk too and those cookies formed better but still weren't that great, and I bake ALL the time, so this is  not from lack of experience, not sure what went wrong =(

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i followed this recipe exactly.  The only exception was that instead of using the earth balance shortening/earth balance butter, I used all earth balance margarine, and my dough came out crumbly.  I had to add quite a bit of water to moisten it and then I used my hands to mold the dough into balls.  I used natural creamy PB.  I don't know how so many people received such good results because I didn't have much luck.  Any suggestions?

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i just made these great cookies for the second time, and i love them so much, i just had to comment!
peanut butter cookies are the best, and this recipe is by far the best one i have ever tried!
the second time around, i made a few alterations... CHOCOLATE!
3tbsp coco powder, 2tbsp chocolate syrup, chunky PB, and an extra tbsp of applesauce...i had to improvise because i had no chocolate chips....
but the cookies were amazing! they tasted like Reese's cookies.
thank you so much for this recipe!

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ok i changed the recipe again, lol
i didnt have shortening, so i used a little less oil instead
i still used granulated vegan sugar
baking powder for the soda (same amount, i had no soda)
added cinnamon
they turned out really really good ! so peanut buttery!
thanks again!

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Good cookie although I had to add more applesauce & peanut butter to come close to cookie dough.  In 1/2 of batch I added vegan chocolate chips.  Mmmmm

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Very good. A little bit of a different texture...but still good! I added all EB, a combination of sugars, just a bit more salt, and some vegan choc. chips.  ;)b

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These turned out perfect for me and the dough was the bomb-o-rama, baby!  For the record, I halved the recipe and kinda eyeballed the ingredients.  I added more peanut butter because I loves peanut butter.....

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well i reduced the sugar to 3/4 of a cup like some others suggested and i thought since it had less sugar, it probably wouldnt need as much oil either so i knocked that down to 1/3 of a cup (all of it soy garden) and it was just a bowl full of crumbles.  I added at least a half of a cup of soymilk to get it into a batter consistency but then added some more flour to thicken it up a bit.  (yeesh!  since when did i refuse to just follow directions?!)  anyway.. they baked up nicely.  but definitely more fluffy and cakey than i like my pb cookies.  plus, i think 3/4 of a cup of sugar wasnt enough cus they they weren't sweet enough for me.  So.. i ended up making a chocolate peanut butter frosting to top them with.. perfect! 

so much for trying to lower the fat/sugar.  :P

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