These tender and sweet vegan peanut butter cookies are as simple as it gets.
Crunchy peanut butter adds texture, but smooth peanut butter will work well too.
These harden as they cool, so wait for them to cool completely before eating.
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Line 2 large rimmed baking sheets with parchment paper.
Whisk whole-wheat flour, all-purpose flour, baking soda, nutmeg and salt together in a large bowl.
Transfer to a resealable plastic freezer bag and freeze for up to 2 months.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Bake at 350F from frozen, adding 2 to 4 minutes to the total bake time.
Store baked cookies in an airtight container at room temperature for up to 3 days.
They are also a good source of folate and magnesium.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Pure maple syrup is a natural sweetener that is made from boiling the sap of maple trees.
Though it does provide some nutritional benefits, it’s still considered an added sugar.
Whole-wheat flour is made by grinding the entire wheat kernel, which preserves most of the kernels nutrition.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
This means that whole-wheat flour is considered awhole grain.
The cookies harden as they cool, so its best to wait for them to cool completely before eating.
We recommend using natural peanut butter, which is made with just peanuts and sometimes a little salt.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Regular peanut butter often has added sugar and oils that will alter the nutritional profile of the recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
