Happy World Vegetarian Day! We are bringing you the easiest peanut butter cookies to make in the world! Seriously, four ingredients (one of them being water) and that is it. We defy you to bring us an easier peanut butter cookie recipe that is both vegan and gluten free (although if you know of one, please let us know!).
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1 cup vegan sugar
1 cup organic peanut butter
1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water
Preheat your oven to 350 degrees. Start by mixing the Ener-G Egg Replacer with the water in a large mixing bowl, to blend it well. Add the rest of the ingredients and mix well. If possible, mix with an electric mixer or a hand mixer to get the ingredients nice and fluffy and well blended.
On an ungreased cookie sheet, roll the peanut butter cookie dough into small balls, about an inch, and place them on the cookie sheet. Take a fork and mash each cookie twice, so as to create the criss-cross shape you see in most peanut butter cookies. Bake the cookies for 8-10 minutes. You want the bottom to be a golden brown, not a burnt black! When done baking, remove them and let them cool. Enjoy! If you don’t want to eat them right away, store them in an airtight container.
Thank you! ❤️
*Receipts will come from ISIPP.
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These are delicious with a big glass of almond or soy milk!
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Our recipe book contains 50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable!