Introduction: Vegan Peanut Butter Cookies

By Josehf Lloyd Murchison
About: I was born in Cornwall Ontario Canada my family followed my father’s work construction, to Mississauga and Toronto, Ontario. My father worked on famous construction sites as the Cornwall Sea Way, the Commerce …

After dinner or during coffee break there is nothing better than a nice homemade cookie with your evening cup of tea. This is an easy to bake, gluten free, vegan peanut butter cookie recipe, everyone will like. It makes about 3 dozen cookies roughly two inches across in about 45 minutes.

Step 1: Ingredients

Gather the ingredients before you start, I find it easier to measure the peanut butter if you measure it in the measuring cup with the sugar or corn flour.

3 cups (750 mL) corn flour

1 ½ cup (375 mL) packed brown sugar

¾ cup (200 mL) peanut butter

½ cup (125 mL) margarine, softened

¼ cup (75 mL) unsweetened applesauce

1 teaspoon vanilla

1 teaspoon baking soda

½ Tablespoon cornstarch

½ teaspoon salt

Step 2: Directions

Preheat oven to 375⁰ F (191⁰ C).

Put all the ingredients in a large bowl and cut in the ingredients with the pastry cutter, dough will be stiff.

Cover the cookie sheet with parchment paper.

Roll the dough into balls and space them about 2 inches apart onto parchment paper.

Flatten the cookies with a fork to make the traditional cross marks.

Step 3: Baking

Bake the cookies in a preheated oven for 8 to 10 minutes or until light brown the centers will be soft.

Cool cookies on a wire rack.

Remove cookies from cookie sheet and parchment paper, and serve or store in tightly covered container.