Vegan peanut butter cookies without eggs are quick to make, naturally rich, and prove you don’t need dairy or eggs for a great cookie.
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Pin ItHow to Make Vegan Peanut Butter Cookies Without Eggs
- Make the dough. Mix baking soda, sugar, salt, and flour in a bowl. Add peanut butter, vanilla extract, and applesauce, then stir to combine.
- Form the cookies. Roll the dough into one-inch balls and place them on the baking sheet.
- Bake. Bake for 8-10 minutes until golden. Let cool completely.
Make-Ahead and Freezing Instructions
To Make-Ahead: Vegan peanut butter cookies can be stored at room temperature for two to three weeks and will last refrigerated for up to a month. Use an airtight container to keep them fresh.
To Freeze: To freeze them, cool them to room temperature, put them in a freezer-safe bag, and freeze them for up to a year. You can enjoy them from frozen or slightly heated to restore their crunch.
Vegan Peanut Butter Cookies
Vegan peanut butter cookies without eggs are quick to make, naturally rich, and prove you don’t need dairy or eggs for a great cookie.
Ingredients
- ½ cup peanut butter, or allergy friendly sub
- 2 tbsp applesauce
- ½ tsp vanilla extract
- ¾ tsp baking soda
- 3 tbsp oat flour
- 1/3 cup sugar
- pinch of salt
Instructions
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Add the flour, sugar, salt and baking soda to a bowl and stir to combine.
- Add the peanut butter, vanilla extract and apple sauce and mix to combine.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Bake in preheated oven for 8-10 minutes or until golden.
- Remove from the oven and allow to cool completely.
- Enjoy!
Nutrition
Calories: 95kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 115mgPotassium: 70mgFiber: 1gSugar: 7gVitamin A: 1IUVitamin C: 0.02mgCalcium: 6mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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