No matter what time of year it is, I can always come down with a peanut butter craving at any given minute. Lucky for me, my husband is always down to help me take down some split second decision cookies. This time though, we decided to try to find a good vegan peanut butter cookie recipe. We found a great one from Blissful Basil, but made a few alterations of our own.
I’ve been dying to try this cute little acorn cookie cutter I just bought, and that’s how we stumbled upon these Vegan Peanut Butter Acorn Cookies. Surprisingly, the acorn shape held up perfectly when baked.
Follow the few simple steps below to make these Vegan Peanut Butter Acorn Cookies in just 25 minutes!
- 1 cup of peanut butter (I recommend MaraNatha Organic No Stir Creamy Peanut Butter)
- 1 cup of brown sugar
- 1 tablespoon pure vanilla extract (learn how to make your own vanilla extract here)
- 2/3 cup flour (try a gluten free mix like Bob’s Red Mill if that’s your thing!)
- 2 teaspoons of baking powder
- A pinch of salt
- 1/4 cup of almond milk (I recommend Califia Farms Pure Unsweetened Almond Milk)
- Vegan chocolate frosting
Step 1 – Preheat oven to 350 degrees.
Step 2 – Mix together all the dry ingredients (flour, baking powder and salt) in a mixing bowl.
Step 3 – In a separate, large mixing bowl, mix together the brown sugar and peanut butter. Once thoroughly mixed, stir in the vanilla extract and beat for another minute or two.
Step 4 – Continue to mix while slowly adding a few scoops of the dry mixture. Alternate between adding a little of the almond milk and dry mixture until both are fully mixed in. Once all ingredients are combined, your cookie dough will be formed and a little crumbly (which is good, do not over mix).
Step 5 – Line your baking sheet with parchment paper.
Step 6 – Scoop about 3 tablespoons of cookie dough and roll into a ball shape. Flatten the ball slightly so it will fill the acorn cookie cutter mold. Using the cookie cutter carefully cut out the acorn shape. Repeat (about two to three inches apart) until all cookie dough is used.
Step 7 – Bake for 8 – 10 minutes or until the edges of the cookies just start to turn golden. They bake extremely fast, so be sure to keep a close eye on them!
Step 8 – Using a piping bag and your favorite vegan chocolate frosting (check out my recipe), pipe on the acorn tops using a rounded tip.
We loved these cookies so much we even made them for my sister’s birthday writing “We’re nuts about Aunt Savannah – Happy Birthday” on top of the cookies with frosting for a special touch. They were a hit!
Do you have a favorite Vegan Peanut Butter Cookie recipe? I’m always down to try a new one, share it in the comments!