The Best Vegan Peanut Butter Cookies

• Vegan

• Condiments

  • 3/4 cup Peanut butter, natural
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 2/3 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar, packed
  • 1/2 cup Granulated sugar, natural
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 tbsp Flax seed, ground

• Liquids

  • 3 tbsp Water

Found on mycaliforniaroots.com

Description

Ingredients

• 1 2/3 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/2 cup vegan butter (I used Earth Balance), cold*
• 1/2 cup natural granulated sugar
• 1/3 cup packed brown sugar
• 1 Tbsp ground flax seed
• 3 Tbsp water
• 1 tsp vanilla
• 3/4 cup natural peanut butter
• extra sugar for rolling, preferably course sugar

Directions

• Combine the flax seed and water in a small bowl and set aside.
• Add the butter and sugars to a large bowl (preferably that of a stand mixer) and beat with the paddle attachment on medium speed until homogeneous and fluffy, about 3 minutes. If you dont have a stand mixer, grab a whisk and get ready for an arm workout.
• Scrape down the sides of the bowl, then add the flax mixture and the vanilla extract. Beat another 2 minutes or so until everything is well mixed. Add the peanut butter and beat until combined.
• While things are beating, combine the flour, baking soda, salt, and nutmeg.
• Add the dry ingredients to the wet and mix only until just combined.
• Cover the bowl and refrigerate 30 minutes. While the dough is chilling preheat your oven to 350°F.
• Place a bit of sugar in a small bowl. Roll a tablespoon of dough between your palms to form a ball, then roll in the sugar. Place on a parchment-lined cookie sheet, then use a fork to flatten.
• Place the flattened cookies about 1.5 apart.
• Bake the cookies for 11-12 minutes until just starting to turn golden. Let sit on the cookie sheet for about 5 minutes, then transfer to a rack to cool.