Recipe: Vegan Magnolia Peanut Butter Cookies
These cookies are to die for. Probably the easiest things you’ll ever make too!
This recipe is based on the NYC Magnolia Bakery’s very famous peanut butter cookies. A few years ago when we visited New York City I was clutching a delicious Magnolia bakery peanut butter cookie in my hand while gaping up at the Rockefeller building (true tourist style) when my cookie broke in half and fell to the dirty New York City side walk (the 5 second rule did NOT apply there). I vowed to make my own and make them vegan and so I did… and here is the recipe just for you <3
RECIPE NOTES:
Makes approx 35 cookies
You will need a mixer for this recipe, whether this is a hand or stand mixer
This recipe uses flaxseed as it’s egg replacer, when combined with water, flaxseed creates a gel-like egg consistency perfect for binding.
why use flaxseed?
flaxseed binds just like egg and is extremely high-fibre, as well as being rich in omega 3!
This alternative to egg is a cholesterol free option for your heart-smart family members
I think choc-chips are an excellent addition to these tasty cookies, however they are beautiful just as they are without additions <3
Ingredients
1 1/4 cups plain flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Vegan butter of choice (I like nuttalex buttery)
1 cup crunchy peanut butter
3/4 cup caster sugar
1/2 cup firmly packed brown sugar
1 tbspn of flaxeed & 3 tbspns water (mixed together in a small bowl and set aside to become gel-like)
1 tablespoon oat milk
1 teaspoon quality vanilla extract
1 tablespoon sugar (for sprinkling)
optional:
1/2 cup vegan choc chips OR 1/2 cup roasted crushed peanuts
If you want both simply add 1/4 cup of each !
Method
Preheat oven to 175.C
Line 3 baking trays with silicone baking mat or bake paper
In a bowl, mix the flour, the baking soda, the baking powder & the salt. Set aside.
In a small bowl or cup mix your flaxseed with 3x tablespoons of water to create a gel-like consistency. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy and slightly pale. Add the sugars & beat until smooth. Add your flaxseed mixture, milk & vanilla extract, mix well.
Slowly add the flour mixture and mix thoroughly. Optional vegan choc chips & roasted crushed peanuts are mixed in here.
Roll into balls then place on lined baking tray. space out for expansion. Use fork to lightly indent each cookie but do not overly flatten. Sprinkle with sugar.
Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Leave to cool on tray or wire rack for 10minutes.
Eat them!
Feeling inspired? Let me know if you make them! Send a picture of your vegan peanut butter cookies to go in to the draw to win a free private lesson 💖
