Updated: Aug 2, 2022
Kosher, Chewy and crispy, these 2 inch cookies pack a big peanut-y crunch.
Everyone I know always has a stock of that food bank issued peanut butter. Yes you can eat it out of the jar, a la prison style. These delicious cookies are a more elegant approach to eating your way thru that stash. They are perfect for afternoon tea, bake sales, pot-lucks, and the ubiquitous support group meeting.
This recipe is easy, contains no dairy or eggs, is vegan and kosher pareve. The prep time is about 20 minutes, and bake time 10. Each batch makes 1 dozen cookies and is easy to double (or triple).
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Detailed how to (scroll down for short version)
Before we begin, gather all ingredients and tools. You will need Two large mixing bowls, a spatula, hand mixer (or mixing spoon), a whisk, kitchen fork, baking sheet, parchment paper (or baking mat, or, in a pinch, cooking spray), and cooling rack.
You will need these ingredients; 1 Sifted (if you have one) flour, 1/4c pure cane sugar, 1/2c firmly packed brown sugar, 1tbs baking powder, pinch of salt, 1tsp vanilla, 1/4c peanut butter, 1 stick (1/2c) of your favorite plant based butter.
Step 1 Place butter at the bottom of a large mixing bowl. Pour in both of the sugars. Beat with the hand mixer or spoon until well combined. Get a MaMix, like me, from Amazon here.
Step 2 In a separate large bowl, whisk together the flour, baking powder, and salt. Pour into the bowl containing the butter mixture. Mix until combined.
Step 3 Add the peanut butter and vanilla. Mix until thoroughly combined. The batter should have a sandy texture. Don't add any water or oil. I've learned this make the cookies run into a flat, burnt crisp.
Step 4 Roll the batter into 1.5-2in balls. Place on parchment lined cookie sheet. Here comes the fun part! Take a kitchen fork and lay it across the ball sideways and press down lightly. Pick the fork up and press down again, this time horizontally. Now your cookies have that trademark criss-cross. Sprinkle a little cane sugar on top, if desired.
Step 5 Place the baking sheet in the preheated 350 degree oven and cook for 8-10 minutes. When done, let them sit for 3- minutes. This is very important. Your cookies need to harden slightly and may fall to bits if moved too soon after being taken from the oven. After 3-5 minutes remove from the sheet and place on a baking rack to further cool. Enjoy now with your favorite non-dairy milk, tea, or coffee, or place in a sealed container for up to three days. Store frozen up to three months.
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Food Bank Vegan Peanut Butter Cookies
Prep Time 20 min Bake time 10 min Makes 1 dozen 2 in cookies
1 Stick plant based butter (1/2 cup)
1/4 cup pure cane sugar (plus more for sprinkling)
1/2 cup brown sugar, firmly packed
1 cup all-purpose flour, sifted
1 tsp baking soda
1 pinch kosher sea salt
1 tsp vanilla extract
1/4 cup peanut butter
Preheat to 350°F and line a baking sheet with parchment paper.
In a large bowl cream together butter and both sugars with a hand mixer, or spoon.
In a separate large bowl, whisk together sifted flour, baking soda, and pinch of kosher salt. Add to the sugar mixture and loosely combine.
Add peanut butter and vanilla extract. Mix until completely combined. The mixture will be sandy but will form together when packed.
Roll the mixture into balls. Place the balls 3 in apart on a baking sheet. Press down on the balls with a fork, first vertically and then horizontally. Sprinkle with the pure cane sugar.
Place the sheet into the oven and cook for 10 minutes. Let sit 5 minutes. Transfer to cooling sheet. Store in an airtight container for 3 days, or freeze for 3 months.
Did you bake these? Add a photo to the comments section!