Tempting Vegan Peanut Butter Biscuits
These Vegan Peanut Butter Biscuits are crunchy, flaky, and buttery all at the same time. They are a perfect accompaniment to tea, and every bite provides the perfect balance of nutty and sweet.
Equipment
Ingredients
- ¼ cup oil coconut, vegetable, Canola, Grapeseed, peanut
- ¼ cup vegan butter I use Kite Hill brand
- 1 cup creamy salted peanut butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup unsweetened non-dairy milk almond, soy, oat, coconut, cashew, flax, or hemp
- 1 handful of salted peanuts for garnish optional
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, use a hand mixer on low to combine your oil, butter, and peanut butter.¼ cup oil, ¼ cup vegan butter, 1 cup creamy salted peanut butter
- Add both sugars and cream together with your mixer until well combined (about 45 seconds).½ cup light brown sugar, ½ cup granulated sugar
- Add the flour, baking soda, and salt and mix until completely combined. It's okay if it's more sandy than smooth.1 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- Beat in vanilla and nondairy milk until smooth.1 teaspoon vanilla extract, ¼ cup unsweetened non-dairy milk
- Use clean hands to form 2 tablespoons of dough into a ball and place on a lined baking sheet. Repeat until all the dough is used up, allowing space for cookies to expand while cooking. You should have enough dough to yield about 15 cookies.
- Use a fork to press a crisscross shape into the top of the cookies and flatten the dough just a little bit. This step is what yields that classic crinkle top.
- Bake for 15-17 minutes and allow to cool at least 10 minutes before enjoying! Garnish with chopped salted peanuts (optional) for extra salinity and crunch.1 handful of salted peanuts for garnish
Notes
- If you're not vegan, you can use regular butter and cow's milk and get an awesome cookie, as well.
- I used coconut milk for the cookies pictured, but I've also made this recipe with almond and oat milk. Just make sure your non-dairy milk is not sweetened. You want to be able to control the sweetness of the cookie, and using sweetened milk adds extra sugar.
- If you only have chunky peanut butter on hand, that's fine too. You will just have a little extra crunch in your cookies because of the peanuts.
- Still thirsty? Check out this awesome collection of my best cocktail recipes!