Category Archives: Vegan

Friday Favorites: Peanut Butter Cookies

I have a couple of new peanut butter recipes coming up in the next few weeks, so I thought I’d do a peanut butter round-up today. That is, until I then I went through my recipe index and realized that I have written a lot of peanut butter recipes. Like…a lot. I just really like peanut butter, I guess. So, instead of doing an endless round-up, I’m sticking to peanut butter cookies today.

I mean, what’s better than a homemade peanut butter cookie?! From soft to crunchy to vegan & gluten-free to loaded with oats and candy, there’s no wrong way to get your peanut butter cookie on this weekend! Here is some inspiration from my archives.

Reese’s Pieces Peanut Butter Cookies

If you’re looking for a dreamy soft & chewy peanut butter cookie recipe, this is it. You won’t need a mixer or to budget time for a chill, and you can swap in any mix-ins you like (or leave them out entirely). If you’re the kind of person who likes peanut butter with their peanut butter though, I highly recommend getting your hands on some Reese’s Pieces.

Crispy, Crunchy Peanut Butter Cookies

The polar opposite of my Reese’s Pieces Peanut Butter Cookies, this old-fashioned recipe was inspired by the cookies at my family’s favorite road trip stop. Made with simple ingredients, crosshatched with a fork and baked until crunchy, these are a classic.

Peanut Butter Cookies {Vegan, Grain-Free}

Peanut butter’s texture, protein, and fat content mean it works extremely well in gluten- and grain-free baking. These cookies have a short ingredient list and include a vegan egg substitute that you likely already have: aquafaba! And that’s to say nothing of that glossy chocolate drizzle.

One Big Peanut Butter Cookie, Two Ways

Here are not one, but two more vegan, gluten-free peanut butter cookie recipes! Either way you bake this recipe, you’ll end up with a single cookie big enough for just one or two people. If you’re the sort of person who doesn’t share your peanut butter, these are for you.

Monster Cookies

Monster Cookies are a peanut butter cookie classic! Made with oats, chocolate chips and M&Ms, they’re chewy, sweet and salty—so good.

What’s your favorite way to make peanut butter cookies? Let me know in the comments or on social media!

Homemade Peanut Butter Shell

Friday Favorites: No-Bake Recipes II

Vegan Chocolate Hazelnut Cheesecake

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It is far too hot to bake today, but that’s okay because Vegan Chocolate Hazelnut Cheesecake requires no baking at all.

We’re talking all the rich, creamy, irresistible texture of a classic cheesecake with none of the dairy and exactly zero reasons to crank your oven. Oh, and more deep dark chocolate-hazelnut flavor than you can shake a stick at. (What does that even mean?)

This take on vegan cheesecake is made with toasted hazelnuts for flavor and raw cashews for creamy texture. They’re soaked together overnight for maximum tenderness, then combined in a blender with coconut cream, coconut oil, maple syrup, vanilla extract, salt, and—oh yeah—half a pound of melted dark chocolate. Put on the lid and then blitz-blitz-blitz until smooth.

This is the part where I get on my soapbox:

Please get yourself a good blender. You deserve a good blender. Good doesn’t necessarily mean expensive—it means a blender that actually blends things until smooth. Whether that’s a fifty year-old Oster (my parents’ amazing blender) or a Vitamix, a solid blender is crucial to vegan cheesecake success, and a million other things. I have a Ninja that I bought for $100 five years ago and it rules. Get a good blender!!!

*steps off soapbox*

Ahem…the batter is then poured over an Oreo crust—yes, Oreos are vegan!—and chilled until firm. Then it’s released from the springform and finished off with some Homemade Chocolate Shell and easy candied hazelnuts before being sliced and served. You can use a plate and fork if you’re fancy (or taking pictures) or just eat ice cold slices with your fingers like a wild animal, as I did.

I’m pretty sure that’s what hot girl summer is all about.

Vegan Chocolate Hazelnut Cheesecake
makes one 9-inch cheesecake

Filling:
1 cup whole raw hazelnuts
1 cup whole raw cashews
1 14-ounce can coconut cream (not cream of coconut)
4 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon Kosher or sea salt
6 tablespoons coconut oil (preferably refined), melted and cooled
8 ounces dark chocolate, melted

Crust:
24 Oreos (or other chocolate sandwich cookies)
5 tablespoons coconut oil or melted vegan butter

Candied Hazelnut Garnish:
1/3 cup whole raw hazelnuts
3 teaspoons granulated sugar
Homemade Chocolate Shell

The night before you want to make the cheesecake, toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Place peeled hazelnuts in a 3-4 cup container that has a lid. Add cashews. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Place Oreos in a high-powered blender and blitz until they are crumbs. Add coconut oil or melted vegan butter, and pulse until the mixture can be pinched together. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Refrigerate for 15 minutes to set.

Very carefully wipe it out the blender with a paper towel.

Make the filling. Drain soaked hazelnuts and cashews and place them in the blender. Add half of the coconut cream (~2/3 cup), maple syrup, vanilla, and salt. Process until the mixture is smooth. Add remaining coconut cream & coconut oil, followed by melted chocolate. Continue processing until everything is fully combined and smooth.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for at least 3 hours (or freeze for 1 hour).

Make the candied hazelnut garnish. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate. Let cool completely. Place on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell, then immediately scatter on the candied hazelnuts. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days. Filling may slump slightly in very hot weather.

One Big Peanut Butter Cookie, Two Ways

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This is my fifth single-serving cookie recipe. Or fifth and sixth, if you want to get technical.

You see, when I set out to make One Big Peanut Butter Cookie, I had just planned to make it one way: the classic cross-hatched way. But then I realized that at least a few of you would ask “can I put chocolate chips in it?” so I got real wild and made a second version, and then I put them together in this one lone post. You’re welcome, super-small-batch cookie bakers of the internet.

This is yet another twist on the classic three ingredient peanut butter cookie recipe that has been around since long before it ever occurred to me that baking might scratch all my creative itches. You’d think a three ingredient recipe (1 cup peanut butter, 1 cup sugar, 1 large egg) would be pretty difficult to manipulate more than once or twice, but I’ve managed it many times. This is my fifth (?) vegan variation, and as none contains any flour, they’re all gluten-free too.

The method here is simple. Use a fork to whisk together two tablespoons each of peanut butter and packed brown sugar. Add some cornstarch and water to bind, some salt for balance, and a teensy bit of baking soda for lift. Though baking soda cannot be replaced in most recipes, here you can swap baking powder in as the leavener with the only major difference being that your cookie will be a touch lighter in color.

This is where things get exciting (as far as cookie baking goes). You can either roll this dough into a ball, coat it in granulated sugar and crosshatch it with a fork, or you can mix in chocolate chips and flatten it slightly with the heel of your hand. You could even nix the sugar coating or use M&Ms as your mix-in! Do whatever makes your little dessert-for-one heart sing. However you choose to proceed, your cookie will need to bake for about 12 minutes in a 350F oven.

Once it’s cool enough to handle, your minimal effort will be rewarded with one of *the* peanut butteriest peanut butter cookies you’ve ever had. Sweet, salty, rich & thick, studded with chocolate or not, this is one hell of a dessert for one. Or…two…hells?

Who’s writing this thing?

Have a great weekend, y’all. Make yourself a cookie (or two).

One Big Peanut Butter Cookie, Two Ways
makes 1 large cookie, about 1-2 servings

2 tablespoons creamy peanut butter (not natural-style)
2 tablespoons light or dark brown sugar, packed
1/8 teaspoon baking soda*
pinch of salt
1 teaspoon cornstarch
1 teaspoon water

If making a classic peanut butter cookie:
2 tablespoons granulated sugar, for rolling (optional)

If making a peanut butter chocolate chip cookie:
2 tablespoons semisweet chocolate chips + more for topping (use dairy-free for a vegan cookie)

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, use a fork to whisk together peanut butter and brown sugar. Add baking soda, salt, cornstarch and water, and whisk to combine. Use a silicone spatula or wooden spoon to make sure your dough is fully combined.

If making a classic peanut butter cookie, place granulated sugar in a shallow dish. Use your hands to form dough into a ball, then gently roll the ball in the sugar to coat. Place on the prepared pan.

If making a peanut butter chocolate chip cookie, use your silicone spatula or wooden spoon to fold in chocolate chips. Use your hands to form dough into a ball and place on prepared pan. Dot the top with more chocolate chips (for aesthetic purposes), if desired. Use the heel of your hand to press down gently on the dough, just so that the dough is a 1-inch thick puck.

For both cookie variations, bake for 12-13 minutes or until puffed and no longer raw-looking.

Let cookie cool on the pan for at least 10 minutes before using a spatula to remove it to a plate. Enjoy warm or at room temperature.

Note:

An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.

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sweets & sass from a baking brooklynite.