EASY VEGAN PEANUT BUTTER COOKIES RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
• Mix in the almond milk and vanilla until incorporated.
• Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick..
• Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
• Optional: Sprinkle with sugar
• Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
• Let cool a few minutes, then transfer cookies to wire rack to cool.
• Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
• To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.
• For Chocolate Dipped: