Peanut Butter Cookie Bites

These vegan peanut butter cookies are chewy with a full on peanut butter flavor. It’s terribly easy to just keep popping them in your mouth but they’re small so it’s okay, right? I made them with a crunchy peanut butter, but smooth works too if you don’t want the bits of peanut.

Peanut Butter Cookie Bites (taken from Chocolate Covered Katie)

Makes about 50 cookies (I doubled her original recipe)

  • 1 cup peanut butter (mine was unsalted, so I added 1/2 tsp of salt)
  • 1 1/2 tsp baking soda
  • 6 tbsp whole-wheat flour
  • 1/2 cup granulated sugar or sucralose based sweetener
  • 4 tbsp brown sugar
  • 4 tbsp applesauce
  • 1 tsp pure vanilla extract

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Mix flour, baking soda, and sugars together. Add peanut butter, applesauce and vanilla. Form cookie balls and, using a fork dipped in water, form a crisscross pattern on each cookie. Chill in refrigerator for at least an hour.

Bake for 8 minutes. Cookies may look a bit underdone but that’s okay. Let cool for 5 minutes before transferring from cookie sheet.

Advertisements

Light Peanut Butter Cookies

These cookies taste great and are lighter and less greasy than a lot of peanut butter recipes. I think they have a faint apple-y taste from the juice concentrate, but my dad said he only tasted peanut butter. Either way, I’m a huge fan!

Light Peanut Butter Cookies (taken from Vegetarian Times)

Makes about 60 cookies

  • 1 cup creamy peanut butter, preferably all-natural
  • 1 cup apple juice concentrate, thawed and undiluted
  • 1/2 cup sucralose-type sweetener
  • 2 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking soda
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper and set aside.
Mix peanut butter, apple juice, sweetener and vanilla until blended but not smooth. In another bowl, whisk together flour and baking soda, and add to peanut butter mixture. Stir until thick. Drop dough by rounded teaspoons onto baking sheets, about 2 inches apart. Use fork dipped in water to make crisscross marks on top of each cookie.
Bake for 12 minutes or until light brown. Remove from oven and cool on cookie sheets.