Peanut butter cookies may not be the most well-known treat where I live, but they’ve captured my attention for their delicious simplicity. While they seem to be a staple in American households, here - I live in Lithuania, they are more of a curious discovery. Yet, after trying them, I understand why they are such a classic. These cookies are sweet, nutty, and offer a delightful crumbly texture that is hard to resist.
One of the best things about peanut butter cookies is how easy they are to make. With just a few basic ingredients, they come together quickly, which makes them perfect for anyone craving something sweet without too much fuss. You don't need to be a master baker to whip up a batch of these goodies, and they’re a fantastic option when you want to try something new but simple.
What’s even better is that the recipe I’m sharing today is vegan! It’s amazing how with a few substitutions, we can transform a traditional recipe into one that’s entirely plant-based, without losing any of the rich, nutty flavors or the delicious sweetness. The combination of peanut butter and a few other pantry staples creates a cookie that’s indulgent but not overly complicated.
In American culture, peanut butter cookies are a beloved classic, often enjoyed with a glass of cold milk or packed into lunchboxes. They seem to evoke a sense of nostalgia for many, perhaps reminding people of homemade treats from their childhood. But even if they aren’t as common in other countries, they’re worth trying. Their universal appeal lies in their straightforwardness—there’s nothing overly fancy about them, but their flavor packs a punch.
These cookies are perfect for any occasion—whether you’re baking for yourself, for friends, or to bring to a gathering. They’re the kind of treat that brings warmth to the table, and their familiar yet unique taste will likely have people asking for the recipe. Plus, their vegan twist makes them suitable for almost everyone, whether or not you follow a plant-based diet.
If you’ve never tried peanut butter cookies before, this is your sign to give them a go. You might find yourself making them over and over again!
You will need:
For about 10 cookies
â—Ź 100 g. sugar-free peanut butter (creamy)
â—Ź 60 g. sugar
â—Ź 60 g. plant-based melted butter
â—Ź 2 tablespoons of plant-based milk
â—Ź 1 tablespoon of maple syrup (optional)
â—Ź 100 g. wheat flour
â—Ź 1/4 teaspoon of baking soda
â—Ź 1/8 teaspoon of salt
Preparation
1.Preheat the oven to 180 °C. Line a baking tray with baking paper.
2.Mix or beat with a spatula all wet ingredients - peanut butter, milk, maple syrup, melted butter. Then add sugar and mix until smooth.
3.In a separate bowl, combine the flour, baking soda and salt.
4.Add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too dry, a little more milk may be added. If the dough is still too crumbly, it can be refrigerated for about 30 minutes.
5.Form the dough into balls about the size of a tablespoon, place them on a baking tray and press them slightly to make them flatter. Leave 2-3 cm gaps between the biscuits. Gently flatten each biscuit with a fork to form a cross-shaped pattern on top.
6.Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
7.After baking, allow to cool on the baking tray for a few minutes and then transfer to another dish or a wire rack to cool completely.
Enjoy!
