These eggless peanut butter cookies are easy to make with just a few ingredients you’ve probably already got on hand. They’re perfect for when we have vegans visiting, or I need a lactose-free cookie recipe on short notice.
I have made them with butter rather than vegan margarine and that works fine, but they won’t be vegan of course, or lactose free. I’ve made them with white sugar rather than brown and again, it works, with the peanut butter taking on more of a flavor role at the expense of the brown sugar. Whole wheat flour works well too, imparting yet more nuttiness.
In an attempt to upgrade these little delights to “gourmet cookies” I’ve tried making them with almond butter and hazelnut butter. It does work, but the huge additional cost of ingredients really isn’t worth it for the flavor, but it can provide a good alternative if you are baking for some one who is allergic to peanuts, but not tree nuts. Do check with your guest before serving.
I’ve tried them with a drop of vanilla essence, and they’re nice like that, but it’s unnecessary, and for the household member who doesn’t believe that a cookie can be a cookie until it’s got chocolate in it, I pop a giant chocolate button on top of a few cookies when they’re fresh out of the oven and hot enough to melt the chocolate onto the cookie without losing its shape.
- Prep time: 10 min
- Cook time: 20 min
- Ready in: 30 min
- Yields: 12 small cookies
- 6 tbsp vegan margarine
- 4 tbsp peanut butter
- 1/2 cup soft brown sugar
- 1 cup all purpose flour
- 1/4 tsp salt
- 12 dark chocolate buttons (optional)
- Preheat oven to 350F/180C/Gas 4
- Mix the margarine and peanut butter together
- Cream in the sugar and salt
- Add the flour and mix until it forms a dough
- The dough will be quite dry, like pastry, rather than a batter
- Use a tablespoon measure to scoop 1 tbsp pieces of the dough
- Form into small balls and squash down on the cookie sheet to about 1/3″ thickness
- If you do this with the tines of a fork you’ll get a pretty criss-cross pattern
- Bake for 12 minutes
- Pull out of the oven and if using chocolate buttons gently press one onto each cookie
- After 5 minutes transfer to a wire rack to cool completely
This recipe is for a small batch of cookies, but if you’re scaling up, or baking a variety of cookies, then this multi tier cookie cooling rack saves acres of kitchen surface space, yet packs away flat.
If you want a topping, but not chocolate (or carob) then try crushing a quarter cup of salted peanuts then sprinkling them onto the cookies when fresh out of the oven, push down gently to set them in the cookie before it cools. It works fabulously on the sweet-salty contrast scale.
This cookies make absolutely excellent ice cream sandwiches, if you eat ice cream, but do remember to serve vegan ice cream to vegans or those with lactose intolerance.
To make the whole cookie chocolatey, but still vegan, scoop out 1 tbsp of the flour and replace it with a tbsp of cocoa powder, it’s a shortcut to heaven.
For a more peanutty version, up the peanut butter by 1tbsp whilst reducing the vegan margarine by the same amount.