These peanut butter cookies are rich and delicious, using peanut butter as their only fat. I prefer using fresh-ground peanut butter, but natural crunchy varieties work as well.
Makes about 2 dozen
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1/3 cup dairy-free plain soymilk or almond milk
- 1 ½ T. lemon juice
- 1 2/3 cup crunchy natural peanut butter (I prefer fresh ground peanut butter), cold
- 1 cup packed brown sugar
- 1 cup unrefined cane sugar
- 2 cups all-purpose flour
- ½ cup oat flour
- 1 t. baking powder
- 1 ½ t. baking soda
- ½ t. salt
1. Preheat the oven to 375 F. Lightly oil 2 large baking sheets or line with parchment. In a small bowl, combine the dairy-free soymilk with the lemon juice, mixing until well combined. Let sit for 5 minutes, or until slightly thickened.
2. In a medium-sized bowl, sift together the flours, baking powder, baking soda and salt. Set aside.
3. In large bowl using an electric hand mixer, beat the peanut butter with the sugars for 3 minutes on a medium-speed setting. Add the soymilk mixture, mixing until just combined. Gradually, stir in the dry ingredients with a wood spoon, mixing until just combined. Place the bowl in the freezer, uncovered, for 10 minutes.
4. Drop the batter onto the prepared baking sheets in small mounds about 2 inches apart. Flatten slightly with a fork, and bake 10 to 12 minutes, or until golden brown. Let cookies cool for 2-4 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.