I made these delicious VEGAN peanut butter cookies from Fran Costigan's MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY which is, IMO the definitive dairy-free, vegan dessert cookbook. To save space I will link to my review of this comprehensive guide.
Easy peasy, simple peanut butter cookie recipe veganized w wholesome ingredients. I subbed almond milk for soy milk so it's soy-free, too.
This "lower fat" cookie is crumbly, mouth-melting-ly delicious w coffee or ice cold nut-milk.
I Fixed My Favorite Peanut Butter Cookies
from More Great Good Dairy-Free Desserts Naturally
Yield 30 (2-inch cookies)
3/4 cup light natural cane sugar
1/2 cup unbleached white flour
1/4 cup plus 1 tablespoon whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup smooth peanut butter, at room temperature
3 tablespoons canola oil
1/4 cup soymilk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1. Position rack in the middle of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
2. Place a wire mesh strainer over a medium bowl. Add 1/2 cup white sugar, the white flour, pastry flour, baking soda, baking powder, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
3. Combine the peanut butter, canola oil, soymilk, vanilla, and vinegar in a food processor. Pulse until the mixture is smooth; it will be very thick. Add the dry mixture to the peanut butter mixture and pulse a few times, only until the dough begins to hold together.
4. Transfer the dough to a bowl and press and squeeze with your hands until the dough is smooth and shiny.
5. Put the remaining 1/4 cup sugar on a plate. Shape the dough into 1-inch balls. Roll the balls in the sugar and place 2 inches apart on the prepared sheets. Use the back of the tines of a dinner fork to press each cookie horizontally, then vertically, to flatten them into the traditional peanut butter cookie shape.
6. Bake the cookies, one sheet at a time, for 8 to 10 minutes, until the cookies are lightly browned. The cookies will be soft, but will firm as they cool.
7. Set the baking sheet on a rack and cool for 3 minutes until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Store in a tightly covered container at room temperature for two to three days.
Tip: The cookies sometimes puff up during baking, making the crisscross pattern disappear. (This seems to happen sometimes but not always.) If this is the case, remove the cookies from the oven after 8 minutes, and press the design into the cookies again. Bake another minute or two