There are, in my opinion, four key plant-based fats that should form an important backbone of any vegan diet.
They are: olive oil, already widely used for cooking savory dishes; coconut oil, the perfect butter substitute when cooking desserts, almost neutral in flavor depending in its degree of refinement; avocados, a source of healthy fats, to be eaten as any other vegetable or as a structural component of smoothies and mousses; and peanut butter, with its strong nutty flavor, protagonist of an enormous amount of desserts, like the one I bring you today.
These peanut butter cookies are as any cookie should be – with a crunchy crust and a soft, almost creamy core.
While I did use an egg for this recipe (it’s what I had in my fridge at the time), feel free to replace it with 3 tablespoons of aquafaba (chickpea brine, which I talked about here) for a vegan treat.
Now, I would like to bring an important issue
Please, do not buy peanut butter with palm oil (only if it says explicitly it comes from sustainable sources, and even so do a little bit of research into the brand). Choose one preferably made of 100% peanuts, as it needs nothing else.
These cookies are really quick to make and bake. However, they become even better on the day after you cook them. So, resist the temptation to devour them all right away. Ok, maybe one or two… you’ll have made more than a dozen, after all!
Chewy on the inside, crunchy on the outside, these peanut butter cookies will most definitely become your favorite!
- 1 cup peanut butter
- 1 cup yellow sugar
- 1/2 cup coconut oil
- 1 egg (from free-range chicken)
- 1+1/2 cups flour
- 1 tsp baking powder
Preheat your oven at 180ºC/365ºF. Line a tray with baking paper.
Mix the peanut butter, coconut oil and sugar in a saucepan under medium heat, until smooth.
Remove from heat and add the egg.
Add the flour and baking powder. Mix until combined.
With your hands, shape the mixture into small balls. Place them into the tray a few inches apart and flatten them slightly with your fingers.
Bake for 10 minutes. Allow them to cool completely before eating.
For a vegan alternative, replace the egg with 3 tablespoons of lightly whisked aquafaba (chickpea brine).