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+ servings

Vegan Peanut Butter Cookie

This peanut butter cookie bakes up soft, chewy, and has a crispy edge.

Ingredients

  • 46.0 g Vegetable Shortening
  • 100.0 g Sugar
  • 106.0 g Brown Sugar
  • 8.0 g Whole Egg Re-placer (BLUE100)
  • 42.0 g Water (1)
  • 5.0 g Vanilla Extract
  • 198.0 g Peanut Butter
  • 177.0 g Steamed Chickpea Flour (CP100-S)
  • 4.7 g Baking Soda
  • 1.7 g Baking Powder
  • 3.0 g Salt
  • 40.0 g Water (2)

Instructions

  • Cream shortening, sugars, vanilla, 1st water, and peanut butter until smooth.
  • Blend together flours (CP100-S and BLUE100), baking soda and salt, then add to the creamed ingredients.
  • Add 2nd water, mix until cohesive dough.
  • Sale 18 grams +/- 1 gram with cookie scoop and place on a cookie sheet.
  • Use a fork to flatten each cookie to about 1/2" in thickness, making a cross-hatch design.
  • Bake at 340 degrees F for 11-13 minutes, until browing at edges.