Thick, soft, vegan peanut butter cookies! A healthy, vegan twist on a classic cookie. Made with just 5 healthy ingredients, gluten free, and naturally sweet!
IT’S THE MOST WONDERFUL TIME OF THE YEAR, FRIENDS!!!!
If you know me, you already know that I am completely, utterly, OBSESSED with all things Christmas. I think in another life I’m an elf. Or maybe a gingerbread girl. Or just a gingerbread cookie – yeah, sounds about right.
I love everything about this time of year. The music, lights, decorations, baking, and general Christmas cheer. EVERYTHING.
This year’s Christmas season feels even more magical because it’s our first in our new home, and we’re starting so many fun, special traditions as a little family of three (me, the husband, and our pup!). So far we’ve decorated, and I’m not going to lie, I’ve had my Christmas music on repeat since November. No shame! Other traditions we’ve got planned before the big day – walking around to see Christmas lights, building a snow man, making vegan hot cocoa/eggnog, watching as many Christmas movies as possible (specifically The Grinch and Elf, approximately 70 times each) while snuggled by the fire, and many more!
My heart is so happy this time of year.
With the Christmas season comes the BEST time for baking, if you ask me. I mean, cookies specifically devoted to Christmas are like, an entire dessert category by themselves. Let’s get the Christmas baking going with a classic, shall we?
These vegan peanut butter cookies aren’t going to win any beauty contests (debated SO hard on whether to even post them, they’re so horrid looking), but they totally make up for their less than gorgeous aesthetics in flavor!
I wanted to create a vegan version of those classic peanut butter cookies – rich, soft, and with the oh so classic little fork marks. Cause those marks totally affect the flavor, didn’t you know?
There’s one simple dry ingredient for these vegan peanut butter cookies – buckwheat flour! You guys know I love using buckwheat flour as the base of my cookies, because it gives the soft batch effect. This base holds the cookies together, but keeps the texture nice and soft.
To the buckwheat flour, we’ll add some date paste for rich sweetness, flax eggs, a bit of vanilla, and peanut butter. Peanut butter is the total star of the show here. There’s a half cup in the dough, and the flavor and aroma is perfectly peanut buttery. What more could we ask for?!
As always, we don’t want any nasties in terms of added sugars or ingredients with our peanut butter. Go for the totally natural version, either freshly ground at your grocery store (our store has a grinder and it’s amazing!), or jarred peanut butter with the peanuts as the only ingredient (a little salt is fine, too).
One of my favorite parts of this recipe is that the natural oil in the peanut butter makes the cookie dough super easy to work with, unlike some of my other doughs which are super sticky before baking. This scoops out really easy, and we’re ready for a quick bake!
Don’t forget those little fork marks before baking! Totally optional, but super fun.
These vegan peanut butter cookies are soft, thick, and packed with peanut buttery flavor. A simple, classic recipe, made totally cruelty free, gluten free, and naturally sweet! As ugly as they are, they will not disappoint. Top with more peanut butter if you’re a peanut butter fiend, like my husband, and 99% of the US population.
Let the Christmas baking bonanza begin. 🙂
Have a happy, healthy week, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!