These are the best peanut butter cookies I’ve ever made! Easy and foolproof.
Prep Time:45 mins
Cook Time:15 mins
Total Time:1 hour
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
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 don’t 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.
If you’d like to make these as non-vegan cookies, simply use real butter and one egg instead of the flax mixture, or follow Joy the Baker’s instructions here.