Peanut Butter Cookies

This Peanut Butter Cookie recipe is a recipe that I came up with on a whim. I have been baking a lot of sugar cookies lately, working on perfecting my recipe, and wanted to switch it up a bit. I thought about when I used to bake cookies as a child, and the first thing that came to my mind was making peanut butter cookies with my mom – I remember pressing the fork into the dough to make the hatch markings on the cookies. These cookies are not my mother’s cookies – in fact they are more like a cross between sugar cookies and peanut butter cookies –  but they are a soft sugar cookie consistency with some added texture from the oats, and are full of peanut butter flavor!
The Home Baked Vegan’s Peanut Butter Cookies are:
Vegan (As always, this means that this recipe for peanut butter cookies uses no animal products).
Egg Free
Dairy Free
Here is the recipe for The Home Baked Vegan’s Peanut Butter Cookies:

3/4 Cup Vegetable Shortening
1/2 Cup Peanut Butter, natural, smooth
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 tsp Vanilla
1/2 Cup Water
1 1/2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1 1/2 Cups Oats


In a large mixing bowl, use an electric mixer to cream together the shortening, peanut butter, sugar, and brown sugar. 
Mix in the vanilla and water.
In a separate bowl, sift together the baking powder and the flour. 
Mix the flour and baking powder into the wet ingredients until it reaches a smooth and even consistency. 
Mix in the oats until combined evenly. 
Refrigerate the dough overnight, or for at least 1 hour (this helps prevent the cookies from spreading too much on the pan when they bake).

Roll the dough into 1″ balls, and place on a parchment or silicone lined baking sheet. 
Bake at 350′ for 12 minutes.
Remove from the oven and let sit for 10 minutes before transferring to a cooling rack to cool completely. 
Store the cookies in an airtight container.

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