Amazingly Easy Peanut Butter Cookies
Category: Desserts - Cookies

Suitable for a: vegan diet


Ingredients:
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1 cup peanut butter (crunchy, creamy, or both!)
1 cup sugar
1/2 teaspoon vanilla
2 tablespoons water
1 tablespoon vegetable oil
2 teaspoons baking powder


Instructions:
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Preheat oven to 350 degrees. Mix peanut butter and sugar, then once thoroughly mixed stir in remaining ingredients. Shape into 1 inch balls and place onto ungreased cookie sheet. Flatten slightly with fork, and bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.


Additional comments:
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*Because the baking powder, water, and oil are used to replace egg, it is best to add them all at once. I have found that it’s best to put in the vanilla first, then the oil, followed by the baking soda, and finishing with the water. The water should mix with the baking powder and make it fizz, and the cookies come out best if you stir immediately after the fizzing begins.
* Of course, cooking time is shorter on dark pans, etc, but fifteen minutes seems to work almost every time. Don’t be afraid to take out seemingly “undercooked” cookies—they harden up while cooling.
*The cookies seem to come out better in larger batches, and end up larger when placed farther apart. Therefore, you can never be sure how many cookies you’ll end up with, but you can usually count on a little more than one dozen.
*The dough is DELICIOUS! It contains no dairy or eggs, so it’s entirely edible and a dessert on its own.

Well... I just got done making these, and they were the weirdest peanut butter cookies I've ever made! Make sure that you wait at least five minutes before you take the cookies off the sheet, because they crumble like damp dirt. They don't hold together at all. I baked the first batch pressed with a fork, and the second without pressing them, and the second batch held together better (but not by much). It definetely does not make 36 cookies unless you make them dainty. I made 24.

Here are the nutrition facts (for each cookie in a 24 cookie batch): 101calories, 6g fat, 1g saturated fat, 132mg sodium, 11g carbohydrate, 1g fiber, 9g sugar, 3g protein.

Estrella, the same thing happened to me! My "cookies" were absoutely delicious, but they fell apart as soon as I picked them up. I'm going to try to make them again, but much smaller and flatter.

Are there any master bakers or chefs out there who know what we could add to this recipe to make the cookies stick together, or gooey? (I like soft cookies, these were on the hard side.)

I tried an easy peanut butter cookie recipe last week and I had the opposite result...very damp cookies, they were almost liquidy. after they cooled for a few hours, they were very good and chewy though...lol!

i think the baking powder should be 2 TSP instead of 2 TBSP

Maybe adding a tablespoon or two of flour will help keep the cookies together?...

I don't know heh. I haven't tried these yet.

Go back to the recipe index. Look up "Olivia's Chocolate Chip Cookies".
make them and just sub. peanutbutter for ALL the fat in the recipe.

They tun out GREAT!

No flour? Weird.

2 tablespoons of baking powderfor 1 cup of other ingredients is a HUGE amount of baking powder. Baking powder is toxic and should only be eaten in the area of about 1/4 tsp per day. Even 2 tsp is a huge amount of baking powder. Where do people get these recipes? Do they try them first before they publish them?

When I make oatmeal cookies I use about 1/4 tsp of baking soda, for a dozen cookies.

Where do people get these recipes? Do they try them first before they publish them?

This is exactly why I won't make any of the recipes on here (or any place on the web) that don't have some comments, suggestions or tips - preferably by the person who posted the recipe in the first place.

Oh, I am VERY sorry to everyone. Yes, it was two TEASPOONS, I was being a ditz and copied the recipe wrong (I wrote it down again on a card after I made it the first time so that I could remember it) and didn't even realize it. I edited the post, so now it's right.

:worried:

Ok. So for anyone who wants to try these cookies.....

I made them, and the first batch, I made 1 inch balls, and flattened them a bit, and cooked them for about 12 minutes. They were tasty, but hard and overcooked, and REALLY crumbly. I then put the rest of the dough in the fridge. My hubby took it out today, and used it to make 2 BIG cookies, and cooked them also for about 12-13 minutes. Each cookie was about the size of a squished orange. They turned out DELICIOUS. A little falling apart, I ate them with a fork, but super, super good and moist. So I don't know if it is the size difference, or chilling the dough, but TRY IT. I will make these like this again. Yummmmmm.....

Er, I'm looking at the ingredients again. A cup of peanut butter. Added oil (as if peanut butter wasn't already about 1/2 oil). Sugar. Vanilla extract. A tiny bit of water. Leavening. Basicly this is just peanut butter, sugar, and leavening. It sounds more like baked peanut butter than a peanut butter cookie. I've never seen a cook recipe before without some kind of flour, usually wheat flour, or occasional some other similar starchy substance is substituted. There is always flour. No wonder these are coming apart. You need flour to hold them together.

Peanut butter cookies generally have more flour than they have peanut butter. But this recipe has not a drop.

Cookie recipes also generally have a bit of salt in them. Odd that there is no salt. If you use unsalted peanut butter, you would need more salt than if you use salted peanut butter.

Does it really matter if these cookies have a normal recipe? They look like cookies, they taste like cookies-- sure, they're strange, but the recipe came out of substituting ingredients. Just try them, or don't-- if you aren't going to try it, why post? IF you have a tip, give it, if not, stay quiet. CONSTRUCTIVE criticism.

Just thougt I'd say that Paula Dean (who is not the end all cooking authority, of course) just made these flourless cookies, today on her show, only she did them with splenda and eggs.

I much prefer this version and love the recipe!

Baked beautifully, tasted great except they completely crumbled into POWDER. I followed directions also. So I guess its great if you like eating cookies in a bowl with a spoon.

I added a tbsp of all whites egg whites
(this makes it not vegan anymore) but the cookies hold up a lot better, they aren't as crumbly... this would be good for the ovo vegs like me!

Does it really matter if these cookies have a normal recipe? They look like cookies, they taste like cookies-- sure, they're strange, but the recipe came out of substituting ingredients. Just try them, or don't-- if you aren't going to try it, why post? IF you have a tip, give it, if not, stay quiet. CONSTRUCTIVE criticism.

No it doesn't!! I think your cookies sound lovely and I like that there's no flour in them. I think I'll try them with maybe a tablespoon or so of applesauce or mashed banana to see if that holds them together a bit more...I LOVE really peanutbuttery cookies!! Thanks for posting :) Peace & Love!! :sunny:

Maybe ground flax seed mixed with a bit of water would work since a lot of people use flax seeds as an egg replacer?

Maybe ground flax seed mixed with a bit of water would work since a lot of people use flax seeds as an egg replacer?

Oooh...I just used that last weekend to make chocolate chip cookies only I used ground flax and water...it worked though :D