A few every-day pantry ingredients, a few minutes prep, 12-14 minutes bake in the oven, and you have yourself the best old-fashioned vegan peanut butter cookie. No one will be able to tell that there are no eggs, butter, or dairy!
Preheat the oven to 160Fan/ 180C/ 356 Fahrenheit/ Gas 4.
Line 1 or 2 baking trays with parchment paper.
Add the margarine, granulated sugar and dark brown sugar to a mixing bowl. Using a hand held mixer or stand mixer, or simply a mixing spoon cream the fat and sugar together.
95 gram vegan margarine, 115 gram granulated sugar, 80 gram dark brown sugar
Use a mixing spoon to scrape down the sides and mix it into the creamed margarine.
Pour in the milk and vanilla, and cream everything together.
Next scoop in the peanut butter and cream everything till thoroughly combined.
150 gram peanut butter
Add the flour, baking powder, bicarbonate of soda, and salt to a smaller bowl. Sieve all these ingredients into the creamed mixture and now just using a mixing spoon stir until all combined. Tip any salt left in the sieve into the bowl.
210 gram plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, ½ teaspoon salt
Using a small ice cream scoop or a tablespoon, scoop up the cookie dough into balls [each ball will weigh between 50-60 grams per cookie ball] and place onto the baking sheets. Leave a few inches between each cookie to allow them room to spread.
Using a fork gently press each cookie down, just a little, as they will spread out on their own.
Bake on the middle shelf for 11-14 minutes. Cookies may look slightly underdone but will be lightly golden on the top, with more golden bits around the edges, and feel firmish but still soft to touch. The cookies will firm up more when out the oven.[for softer cookies bake for about 12 minutes and for firmer but still soft cookies bake for 13-14 minutes][However, check fan ovens around the 11 minute mark as these types of oven tend to cook a few minutes quicker.] If unsure leave for another minute to bake longer.
Leave the cookies on the baking tray for 10-15 minutes or until it is easy to lift the cookies to a wire rack to cool completely.
Notes
Nutritional information is provided for guidance only and is not intended to be an exact calculation as ingredients vary.
Peanut butter cookies will keep fresh within an airtight container for up to 5-7 days. Wrap in parchment paper and kitchen foil to keep fresher for longer.
Or freeze for 3-4 months, well wrapped to avoid freezer burn. Add a layer of parchment paper between each cookie or layers of cookies.