Paper Ships

I tell my love to wreck it all. cut the ropes&let me fall.
Last night I made quite possibly the BEST vegan peanut butter cookies I have ever baked. It’s taken a lot of recipes to figure it out and I somehow just figured out that you do just like grandma and mom but with vegan substitutes. So this may not be very healthy but goodness they are a great sweet treat. We made half pure peanut butter and half with chocolate chips. Whatever way you decide to go they’re a treat. I also would recommend other additions like coconut flakes, walnuts, almonds, millet etc to spice them up. This recipe makes about a dozen cookies. 

1/4 cup organic light brown sugar
1/2 cup organic cane sugar sugar
1/2 tsp salt
2 tsp vanilla ( I recommend Madagascar vanilla) 
1 tsp baking soda
1/4 cup Earth Balance butter *at room temperature ( I like to go for the soy free kind) 
1/2 cup fresh peanut butter
1/4 cup almond milk
1 cup all purpose  flour
1/4 cup vegan chocolate chips
Pre-heat oven to 350.
In one large bowl mix the brown sugar, cane sugar, salt, baking soda and all purpose flour. In a separate bowl mix the vanilla, butter, peanut butter &almond milk. You can mix by hand or do a quick mix with a hand mixer (About a minute of mixing) Next you’re going to fold the mixtures together. Folding is when the lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise. I used a spatula to start then just used my hands and kneed it until it was well combined. 
If you are using chocolate chips for the whole batch now is the time to throw them in. If you want them for half the batch take half the dough into another bowl and mix the chocolate chips in with that half. 
I bake like my mom taught me to bake just using my own alternatives so a lot of my techniques are the same like this next step. You can always line the cookie pans with parchment paper if that is what you are used to. I however like to coat the pants with (vegan) butter which I feel helps the cookies get that extra flavor and crisp on the edges.

Here’s the best part..grab a small amount of dough and roll around in your hands until you have a ball formed. Then place on the buttered baking sheet 2-3 inches apart and using a fork create beautiful indentations (Here’s a trick have a little plate of extra sugar off to the side, wet the fork and before pressing down on the cookies dip it into the extra sugar. The sugar will give it a sweet little glimmer while baking) 
Cook for about 10-12 minutes or until golden in color. 

ENJOY! 

Last night I made quite possibly the BEST vegan peanut butter cookies I have ever baked. It’s taken a lot of recipes to figure it out and I somehow just figured out that you do just like grandma and mom but with vegan substitutes. So this may not be very healthy but goodness they are a great sweet treat. We made half pure peanut butter and half with chocolate chips. Whatever way you decide to go they’re a treat. I also would recommend other additions like coconut flakes, walnuts, almonds, millet etc to spice them up. This recipe makes about a dozen cookies. 

  • 1/4 cup organic light brown sugar
  • 1/2 cup organic cane sugar sugar
  • 1/2 tsp salt
  • 2 tsp vanilla ( I recommend Madagascar vanilla) 
  • 1 tsp baking soda
  • 1/4 cup Earth Balance butter *at room temperature ( I like to go for the soy free kind) 
  • 1/2 cup fresh peanut butter
  • 1/4 cup almond milk
  • 1 cup all purpose  flour
  • 1/4 cup vegan chocolate chips

Pre-heat oven to 350.

In one large bowl mix the brown sugar, cane sugar, salt, baking soda and all purpose flour. In a separate bowl mix the vanilla, butter, peanut butter &almond milk. You can mix by hand or do a quick mix with a hand mixer (About a minute of mixing) Next you’re going to fold the mixtures together. Folding is when the lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise. I used a spatula to start then just used my hands and kneed it until it was well combined. 

If you are using chocolate chips for the whole batch now is the time to throw them in. If you want them for half the batch take half the dough into another bowl and mix the chocolate chips in with that half. 

I bake like my mom taught me to bake just using my own alternatives so a lot of my techniques are the same like this next step. You can always line the cookie pans with parchment paper if that is what you are used to. I however like to coat the pants with (vegan) butter which I feel helps the cookies get that extra flavor and crisp on the edges.

Here’s the best part..grab a small amount of dough and roll around in your hands until you have a ball formed. Then place on the buttered baking sheet 2-3 inches apart and using a fork create beautiful indentations (Here’s a trick have a little plate of extra sugar off to the side, wet the fork and before pressing down on the cookies dip it into the extra sugar. The sugar will give it a sweet little glimmer while baking) 

Cook for about 10-12 minutes or until golden in color. 

ENJOY! 

  1. brittneyrose posted this