Vegan Food

Indulge in the rich flavors of peanut butter and cookie dough without the guilt with these scrumptious vegan Peanut Butter Cookie Skillets.

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12 Vegan Peanut Dessert Recipes! – One Green Planet

Craving something indulgent to treat yourself? These cookie skillets are perfect! Additionally, these treats are crafted with creamy peanut butter as the foundation, allowing them to be beautifully finished with a scattering of dairy-free chocolate chips and a dollop of velvety vegan whipped cream.

Contents
Peanut Butter Cookie Skillets [Vegan]Vegan Peanut Butter Cookie Skillets Recipe: A Delicious Treat for All 1/2 cup peanut butter (creamy or crunchy, whichever you prefer) 1/4 cup maple syrup 1/4 cup coconut sugar 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup non-dairy milk (almond, soy, or oat work well)Can you bake a peanut butter cookie skillet that’s vegan and absolutely scrumptious?NotesPeanut Butter Cookie Skillets (Vegan)

Vegan Peanut Butter Cookie Skillets Recipe: A Delicious Treat for All

1/2 cup peanut butter (creamy or crunchy, whichever you prefer)
1/4 cup maple syrup
1/4 cup coconut sugar
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup non-dairy milk (almond, soy, or oat work well)

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • One half cup of rich, smooth creamy peanut butter, made with all-natural ingredients.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 350°F.
  2. Begin by preparing a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl, and let it sit for 5 minutes to thicken before using in place of a traditional egg. Whisk together one tablespoon of ground flaxseed and three tablespoons of water in a small bowl to create a gel-like consistency. Allow the mixture to stir thoroughly and then permit it to rest for a minimum of five minutes.
  3. Utilizing our trusty stand mixer equipped with the paddle attachment, we seamlessly combine the vegan butter, granulated sugar, and brown sugar until they form a smooth and creamy mixture.
  4. After creaming, use a rubber spatula to scrape down the sides of the bowl thoroughly. Combining the creamy richness of peanut butter with the sweetness of vanilla and the nutty depth of a flax egg creates a delectable mixture that is sure to tantalize taste buds. Mix until well combined.
  5. Combine the whole wheat pastry flour, baking soda, and salt (if included) in a mid-sized bowl. Combine thoroughly using a sturdy wooden spoon or a wire whisk to ensure all ingredients are fully incorporated.
  6. As the electric mixer hums along at a leisurely pace, gradually incorporate the harmonious blend of flour, baking soda, and salt into the mix. Mix until just combined.
  7. Form the combined dough into cookies of your preferred size and shape. The dough yields approximately six substantial cookie balls. As the balls sizzle in the skillet,
  8. Bake for 15 to 18 minutes, or until the baked goods have reached the desired level of doneness.
  9. Savor the warmth straight from the oven, accompanied by a scoop of creamy dairy-free ice cream, or indulge in a glass of refreshing non-dairy milk for a perfect pairing.
  10. Enjoy!

Notes

See also  Oaty Pumpkin Pancakes with Maple Cinnamon Nut Butter Spread [Vegan] – One Green Planet

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Thumbprint Cookies [Vegan, Gluten-Free]
These tender, chewy Thumbprint Cookies are a game-changer for those with dietary restrictions. Made with wholesome ingredients and no animal products or gluten in sight, they’re perfect for snacking on the go. To get started, preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1 cup of vegan butter and 3/4 cup of granulated sugar until light and fluffy. Next, add in 1/2 cup of creamy peanut butter and give it a good stir. Then, mix in 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) and 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1/2 cup of rolled oats, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to make an indentation in each cookie. Fill the hole with a little jam or chocolate chips – your choice! Bake for 12-15 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy your delicious vegan, gluten-free Thumbprint Cookies!
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