Peanut Butter Cookies

Say yes to the sweet and nutty flavors of these plant-based peanut butter cookies from the UPMC Catering Department.

Each bite offers a perfect balance of rich peanut butter taste and subtle sweetness that lingers on your palate.

Easy to make, these peanut butter cookies are a delightful treat for anyone, vegan or not.

What You Need to Make Plant-Based Peanut Butter Cookies

• 1 cup coconut palm sugar.
• 1 cup creamy peanut butter.2 tsp. pure vanilla extract.
• 6 Tbsp.unsweetened vanilla almond milk.
• 1 cup all-purpose flour.
• 1 tsp. baking soda.
• 1 pinch salt.

How to Make Peanut Butter Cookies

1. Preheat oven to 350° F.
2. In a large bowl, mix the peanut butter and sugar until creamy.
3. Stir in the vanilla almond milk.
4. Add the flour, baking soda, and salt. Mix well.
5. Using a 1.5 tbs. scoop, scoop out the dough and roll into balls.
6. Place balls on a parchment-lined baking sheet about 2.5 inches apart.
7. Using a fork, make a cross hatch pattern.
8. Bake for 10 to 13 minutes (10 for softer cookies, 13 for crispier ones).
9. Transfer to a wire rack and let cool for service.

Plant-Based Peanut Butter Cookie Nutrition Facts

Yield: 20
Portion: 1 serving

• Calories = 144 kcal.
• Carbs = 19.7 gm.
• Protein = 3.5 gm.
• Fat = 6.7 gm.
• % Cal./Fat = 41.6%.
• Chol. = 0 mg.
• Sodium = 132 mg.
• Fiber/Dietary = 0.8 gm.
• Calcium = 16 mg.