Why recepie famous for?
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy.
Ingredients
1 cup creamy peanut butter1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup unsweetened almond milk
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
In a large bowl, cream peanut butter, sugars and vanilla extract until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture.Shape level tablespoonfuls into balls. Place 2 in. apart on parchment paper-lined baking sheets; flatten with a fork. Bake at 350° for 8-10 minutes or until set. Cool 5 minutes; remove to wire cooling racks to cool completely.
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