This past weekend we had one amazingly beautiful, sunny day! I can’t tell you how much the sun boost our spirits. My family is so excited for spring. We have visions of gorgeous flowers and herbs surrounding our patio. This is really our first time having a yard we can make into a garden haven.On Saturday, we jumped in the car and opened the sunroof to let the rays poor in. The temperature didn’t matter to us; we just wanted sun, glorious sun. We were on a mission for supplies to create our own compost area to use the many fruit and vegetable scraps we have. At Home Depot we found a compost bin that was a pretty good price.
When we returned home my husband worked hard digging a flat area for the compost bin. Not too close to the house so that we can smell it, and not too far away so we still have convenient access. Our yard is pretty sloped so my Hubby even dug a little step we hope to line with rocks and make into a mini rock staircase.
It probably sounds a bit silly being so excited about composting, but it is really important to me to teach our children to take care of the land and our planet. I remember my Nana composting on Long Island and her gardens were breathtaking, so I’m hoping somewhere inside of me I can summon her gardening genes! Happiness can be found in the little moments taking care of plant-life.
Sunday the weather turned cloudy, and we experienced periodic rain. It was the perfect day to get cozy, stay home, and bake cookies. To be honest, I can’t believe it has taken me this long to create a vegan peanut butter cookie recipe. I loved peanut butter cookies as a kid, and to this day they are still my brother’s favorite treat. I definitely thought of you when making these, little bro. The cookies are soft and chewy, full of peanut butter goodness.
Sending home baked love your way!
Vegan Peanut Butter Cookies
- 1 Tbsp. flaxseed meal
- 3 Tbsp. water
- ¼cup + 2 Tbsp. unbleached all-purpose flour
- 1 ½ tsp. baking soda
- ½ tsp. salt
- ½ cup turbinado sugar
- ¼ cup brown sugar
- 1 cup peanut butter
- ¼ cup vegetable oil
- 1 tsp. pure vanilla extract
Preheat oven to 350F. If desired, line a baking sheet with a silpat.
In a small bowl, make a flax egg by combining flaxseed meal and water. Stir and set aside.
In a medium bowl, add flour, baking soda and salt. Whisk to sift ingredients together.
Add the turbinado and brown sugars to the flour mixture. Whisk to combine.
In another medium bowl combine wet ingredients, peanut butter, vegetable oil, and vanilla extract, stir.
Add the flax egg to the peanut butter mixture and stir.
Add the dry ingredients to the peanut butter mixture and stir to combine.
Roll peanut butter cookie dough into balls about the size of a rounded tablespoon and place 2 inches apart on the cookie sheet.
Gently press down peanut butter cookie dough ball with a fork.
Bake for approximately 8 minutes.
Allow cookies to cool on pan for at least 10-15 minutes before gently moving to a cooling rack, to prevent breaking.
Let cookies cool completely and firm up before serving.
*Alternative: Chocolate Surprise!
Add a chocolate surprise to the center of the peanut butter cookie.
Make a thumbprint in the raw peanut butter cookie dough ball. Add 4 non-dairy chocolate chips and press dough closed around the chocolate chips. Bake without pressing down dough with a fork.
Cookies on the plate have the chocolate surprise! Stacked cookies are the original recipe.
To Print, Email or Text Recipe click here.
Wishing you a delightful day filled with peaceful moments!
With love & gratitude,
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