Vegan Peanut Butter Cookies

Recipe

Dessert
Vegan Peanut Butter Cookies

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

24
Servings
20min
Prep
35min
Total

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Description

We didn't use any eggs to make these soft vegan-friendly peanut butter cookies. Instead, we used a chia seed "egg." 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
2 tsp.Hy-Vee HealthMarket chia seeds
3 tbsp.warm water
1 c.organic granulated sugar
1 c.Justin's classic peanut butter spread
2 tsp.Hy-Vee 100% pure vanilla extract

Things To Grab

  • Rimmed baking pan
  • Parchment paper
  • Mortem and pestle
  • Medium bowl
  • Electric mixer
  • Flat-bottomed glass

Directions

  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper; set aside.

  2. Grind chia seeds using a mortem and pestle. Once chia seeds have cracked open, mix in warm water. Allow to stand, at room temperature for 5 minutes undisturbed.

  3. In a medium bowl, mix together peanut butter and sugar with an electric mixer. Add vanilla and chia seed mixture. Blend until combined.

  4. Drop 1-inch rolled balls on to prepared sheet pan. Using the flat bottom of a glass. Press cookies flat, leaving them about ¼-to1/2-inches thick.

  5. Bake cookies 8 to 10 minutes or until slightly spread and very lightly golden brown on the bottom (cookies will still be very soft). Remove from oven and cool on a wire cooling rack.

Nutrition facts

Servings

100 Calories per serving
1 cookie

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 11g
  • Protein: 3g

Daily Values

0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Hy-Vee Test Kitchen