When I create my own recipes, I don’t just modify the amount of the ingredients. I can choose and add anything that I want. It’s like creating a tailor-made food for me and my family!
Sometimes, our expectations are high but reasonable. And these days, I’m after health-conscious less-guilty type of treats that are made with less sugar, moderate amount of good fat (eg. monounsaturated and polyunsaturated fat) and of course less bad fat (eg. saturated and trans fat).
I also like recipes that are fast and easy. Preferably children, animal and environment friendly.
Mostly importantly, the food that I created has to be yummy!!!
This is why I have created these Fast and Easy Vegan Peanut Butter Cookies with no cane sugar added.
Fast and Easy Peanut Butter Cookies
Simple and NICE!
These peanut butter cookies are not made by the regular peanut butter with added oil. It is made with 100% peanuts with nothing else! No even salt and sugar! I love using this peanut butter for baking especially I have great success at HERE and HERE.
Taste-wise, these peanut butter cookies are somehow comparable to my Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies at HERE and Two ingredients Peanut Butter Honey Cookies at HERE. It's like savoring tablespoonful of smooth creamy peanut butter in my mouth but they are not melty like the Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies at HERE and less "mouth-sticky" than Two ingredients Peanut Butter Honey Cookies at HERE.Like the Two ingredients Peanut Butter Honey Cookies at HERE, these cookies are less guilty to enjoy because they have NO cane sugar and NO butter added. Yet, they are less pretty because the soft cookie dough can't be rolled into round with even thickness and cut into pretty shapes.
Just in case if you don't know, this 100% peanut butter is a common item to buy in most supermarkets in Australia, UK and US. If it is not easily available in the place that you are living, you can actually make your own. All you need to do is process roasted peanuts until smooth and runny when the peanut oil is released. Easy! Detailed instructions can be found at here and here. If you are making your homemade peanut butter to bake these cookies, please do not add salt and oil!
Watch my video. This happened when I add a little this and that...all healthy ingredients and in moderate amount. Then I yielded these yummy peanut butter cookies in minutes! How good was that?Music: Bensound
This recipe yields 20 peanut butter cookies.
a little crisp outside smooth moist fudgy inside
YUM!
My husband and son told me that these peanut butter cookies are really yummy even though they are just a little sweet and salty. It’s like eat a spoonful of smooth peanut butter but in a form of cookies with slight crisp and less guilt!
How less guilty are these cookies? I did a calculation and comparison.
Vegan Peanut Butter Cookies vs Two ingredients Peanut Butter Honey Cookies at here vs Gluten Free Peanut Butter Cookies, original recipe at here
These vegan PB cookies contain:
68% sugar in 80g maple syrup = 54g sugar / 20 cookies = 2.7g sugar per medium cookie49% fat in 120g 100% peanut butter = 59g fat from peanut butter + 50g fat from oil= 109g fat / 20 cookies = 5.5g fat per medium cookievsTwo ingredients Peanut Butter Honey Cookies at here82% sugar in 50g honey = 41g sugar / 13 cookies = 3.2g sugar per medium cookie49% fat in 250g 100% peanut butter = 123g fat from peanut butter / 13 cookies = 9.5g fat per medium cookievs
Gluten Free Peanut Butter Cookies at here contain:8.5% sugar in 260g regular peanut butter + 200g brown sugar = 222g sugar / 30 small or 20 medium cookies= 7.4g sugar per small cookie or 11.1g sugar per medium cookies51.5% fat in 260g regular peanut butter + 5g fat in 1 egg = 139g fat / 30 small or 20 medium cookies = 4.6g fat per small cookie or 7g fat per medium cookiesThere you go. Told ya. These vegan PB cookies are less guilty and awesome!If you like my recipes, videos and baking tips, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support! Here's the recipe.
Makes about 20 cookies
120g smooth peanut butter, made with 100% peanuts - with 49% fat and no sugar no other fat - commonly available in most supermarkets or homemade, please read my above text.
80g maple syrup, not maple-flavoured syrup
50g vegetable oil, preferably neutral-tasting
1 tsp vanilla paste or extract
150g (1 cup) plain / all purpose flour
1/2 tsp baking powder
1/4 tsp salt, optional
Preheat the oven to 180°C or 160°C fan forced. Line baking trays with baking paper.
Combine peanut butter, maple syrup, oil and vanilla in a large mixing bowl.
Combine flour, baking powder and salt. Sift flour mixture into peanut butter mixture and stir until just combined.
Scoop or roll tablespoonful of dough and arrange them with about 2-3 cm apart on the prepared baking trays. Gently press down on each cookie dough with the back of a fork.
Bake the cookies for 10 min or until the sides and the base turn golden brown, swapping the trays around halfway through baking. IMPORTANT: Do not over-bake cookies as they will become too dry. Allow cookies to cool slightly on the tray for 5 min then transfer to a wire rack to cool completely.
Happy Baking
