Irresistible Small Batch Vegan Peanut Butter Cookies: Your New Go-To Recipe
There’s nothing quite like the comforting aroma of freshly baked peanut butter cookies. And when you can whip up a perfect batch without eggs or dairy, it’s even more satisfying! This recipe for small batch vegan peanut butter cookies was developed out of a desire for a quick, plant-based treat, building on the success of my Vegan Molasses Cookies. What started as an experiment in small-scale vegan baking quickly became a cherished favorite, proving that you don’t need a huge recipe to achieve delicious results.
Why Choose Small Batch Baking?
Small batch baking offers a delightful solution for anyone craving homemade treats without the commitment of a large recipe. Whether you live alone, are part of a smaller household, or simply want to avoid the temptation of too many sweets, scaling down a recipe is incredibly practical. For these vegan peanut butter cookies, a small batch means you get just enough to satisfy your craving, ensuring every cookie is enjoyed fresh and warm from the oven. It minimizes waste, saves time, and makes baking feel less daunting and more accessible, even for beginner bakers. Plus, it allows for more frequent baking experiments, which is how this fantastic vegan peanut butter cookie recipe came to be!
Detailed Ingredient Notes & Substitutions
Understanding each ingredient’s role is key to successful vegan baking. Here’s a deeper dive into what makes these small batch vegan peanut butter cookies so special, along with potential substitutions and tips.
- Sweetener (Light Corn/Glucose Syrup or Honey): The original recipe suggests light corn syrup or honey. For a truly vegan cookie, **corn syrup (or glucose syrup)** is the way to go. It provides moisture, prevents crystallization, and contributes to that chewy texture without adding strong flavor. If you’re not strictly vegan, honey works wonderfully, adding its distinct floral notes and a lovely golden hue. I’ve heard anecdotal success with agave nectar and maple syrup as substitutes for corn syrup in similar recipes, which I aim to test soon. Both are vegan-friendly, but keep in mind that maple syrup can impart a stronger flavor, which might alter the classic peanut butter cookie taste slightly. Agave is generally milder. Experiment cautiously, starting with small amounts.
- Egg Replacement (Unsweetened Applesauce): Applesauce is a fantastic, natural egg substitute in many vegan baking recipes, including these cookies. It acts as a binder, adding moisture and a touch of natural sweetness. I use unsweetened applesauce to control the sugar content, but lightly sweetened varieties could also work if that’s what you have on hand. For a fun experiment, I might try pureed prunes in the future to see how they affect the texture and flavor – I’ll definitely report back on those results! Other egg replacers like mashed banana or flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) *might* work, but they haven’t been tested specifically for this recipe and could significantly alter the taste and texture. Applesauce is generally the most neutral option.
- Peanut Butter (Natural Style): The type of peanut butter you use significantly impacts the cookie’s texture and flavor. I recommend using “natural” style sweetened peanut butter, such as Jif or Skippy Naturals, or Smart Balance. These varieties typically contain oil that has already separated a bit, and they are usually sweeter and creamier than unsweetened, oil-separated natural peanut butters. If you opt for unsweetened, oil-separated natural peanut butter (the kind you stir vigorously before using), the cookies might be a bit drier or more crumbly, as these often have a different fat-to-solids ratio. If using such a peanut butter, you might need to add an extra teaspoon or two of oil or syrup to achieve the desired dough consistency. Always ensure your peanut butter is well-stirred before measuring.
- Flour (All-Purpose): Standard all-purpose flour works perfectly here. When measuring, remember to lightly spoon the flour into your measuring cup and level it off with a straight edge. This prevents over-packing the flour, which can lead to dry, dense cookies. Using too much flour is a common baking mistake, especially in small batch recipes where precision is key.
- Baking Soda: This leavening agent helps the cookies rise and achieve a slightly softer texture. Ensure your baking soda is fresh for optimal results.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the rich peanut butter flavor. Don’t skip it!
- Canola Oil: Canola oil provides the necessary fat for moisture and a tender crumb. Any neutral-flavored vegetable oil, such as grapeseed or sunflower oil, would be a suitable substitute. Avoid oils with strong flavors like olive oil, as they will affect the taste of your cookies.
- Vanilla Extract: Vanilla extract adds a layer of warmth and complexity to the flavor profile, complementing the peanut butter beautifully. Use a good quality pure vanilla extract for the best results.
- Sparkly Sugar or Turbinado Sugar (Optional Garnish): This is entirely optional but adds a lovely visual appeal and a delightful crunch. The larger crystals of sparkly or turbinado sugar catch the light and provide a pleasant textural contrast to the soft cookie. If you don’t have it, don’t worry – the cookies will still be delicious!
The Allure of Vegan Peanut Butter Cookies
These small batch vegan peanut butter cookies aren’t just an alternative for those with dietary restrictions; they’re genuinely delicious cookies in their own right. They boast a wonderfully soft and chewy interior, with slightly crisp edges, bursting with the rich, nutty flavor of peanut butter. The absence of eggs and dairy doesn’t compromise on texture or taste; instead, it results in a cookie that is surprisingly tender and incredibly satisfying. They’re perfect for a guilt-free indulgence, a quick snack, or a delightful dessert with a cup of coffee or a glass of plant-based milk. Being vegan also means they are cholesterol-free and often lighter, making them a healthier treat option.
Recipe: Small Batch Vegan Peanut Butter Cookies
Vegan Peanut Butter Cookies
Anna
Pin Recipe
Ingredients
- ½ cup plus 1 tablespoon flour (70 grams) – lightly spooned, evenly swept
- ½ teaspoon baking soda (2.5 ml)
- ⅛ teaspoon salt (.6 ml)
- ¼ cup lightly packed brown sugar (48 grams)
- 2 tablespoons canola oil (30 ml)
- 1 tablespoon light corn/glucose syrup or honey (15 ml) — (honey’s not vegan, though)
- ¼ teaspoon vanilla extract (1.25 ml)
- 1 tablespoon unsweetened apple sauce (15 ml)
- ¼ cup natural style peanut butter (64 grams)
- Sparkly sugar or turbinado sugar for garnish (optional)
Instructions
-
Preheat your oven to 325 degrees F (165 degrees C). This lower temperature helps ensure the cookies bake evenly without burning, resulting in a perfectly soft interior.
-
In your first mixing bowl, thoroughly whisk together the flour, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening and flavor distribution throughout the dough.
-
In a separate, larger bowl, combine the wet ingredients: brown sugar, vegetable oil, corn syrup (or honey if not strictly vegan), vanilla extract, unsweetened applesauce, and natural peanut butter. Stir these ingredients together until the mixture is completely smooth and creamy. This ensures a consistent base for your cookie dough.
-
Gradually add the dry flour mixture to the wet brown sugar mixture, stirring just until everything is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, divide it into 8 equal pieces. Gently roll each piece into a uniform ball, then press down slightly to create neat, flattened mounds. Arrange these 8 dough mounds about 2 ½ inches apart on an ungreased cookie sheet. For a classic peanut butter cookie look, use a fork to press a criss-cross pattern on top of each cookie. Alternatively, if you prefer not to make the criss-cross, simply ensure your cookies are shaped neatly, as they don’t spread much during baking. You can also sprinkle the tops with sparkly or turbinado sugar at this stage for added texture and visual appeal.
-
Bake for 15 minutes. The cookies will be lightly golden around the edges and set in the center. Remember to check them at around 12 minutes, especially if you made them smaller, as oven temperatures can vary. Let the cookies cool on the baking sheet for 3 minutes immediately after removing them from the oven. This crucial step allows them to firm up slightly before being transferred. After 3 minutes, carefully transfer them to a wire rack to cool completely.
Baking Tips for Perfection
Even with a simple recipe, a few extra tips can elevate your baking from good to absolutely perfect:
- Accurate Measuring: Baking is a science, and precision matters, especially in small batches. Use proper measuring cups and spoons, and level off ingredients like flour and sugar carefully. For the most accurate results, consider using a kitchen scale for grams.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough cookies instead of tender ones.
- Uniform Cookie Size: Try to make all cookie balls roughly the same size. This ensures they bake evenly, so you don’t end up with some underbaked and some overbaked. A small cookie scoop can be very helpful here.
- The Criss-Cross Pattern: Beyond aesthetics, pressing the cookies with a fork helps to flatten them slightly and prevents them from puffing up too much in the oven. If you prefer a more rustic look, you can skip it, but ensure they are gently pressed down before baking.
- Oven Calibration: Oven temperatures can vary. If you find your cookies are consistently baking too fast or too slow, consider using an oven thermometer to check your oven’s accuracy.
- Cooling is Crucial: The initial cooling on the baking sheet for 3 minutes is vital. Cookies continue to bake slightly from residual heat, and this time allows them to set and firm up before moving. Transferring them too soon can cause them to break apart.
Variations & Customizations
While delicious as is, these vegan peanut butter cookies are also a fantastic base for customization:
- Chocolate Lover’s Dream: Fold in ¼ cup of vegan chocolate chips or chunks into the dough before forming the balls. Peanut butter and chocolate are a classic combination for a reason!
- Nutty Crunch: For extra texture, add 2 tablespoons of finely chopped roasted peanuts or other nuts (like walnuts or pecans) to the dough.
- Spiced Up: A tiny pinch of cinnamon or a dash of nutmeg can add a subtle warmth and complexity to the cookies.
- Gourmet Toppings: Instead of, or in addition to, sparkly sugar, consider a sprinkle of flaky sea salt on top before baking to enhance the peanut butter flavor, or a drizzle of melted vegan chocolate after cooling.
- Larger Batch: This recipe makes 8 cookies, but you can easily double it if you need more. Just ensure you adjust your baking sheet spacing accordingly and potentially increase baking time by a minute or two, keeping a close eye on them.
Storage Suggestions
Store these small batch vegan peanut butter cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Thaw them at room temperature or gently warm them in the microwave for a fresh-out-of-the-oven experience. You can also freeze the raw dough balls, then bake them straight from frozen, adding a couple of minutes to the baking time.
I hope you enjoy making and devouring these delightful small batch vegan peanut butter cookies as much as I do. They’re a testament to how simple ingredients can come together to create something truly magical and satisfying. Happy baking!