This is just to let you know that if, on the second night of vacation, you make dinner for your friends, clean up, and still have the urge to make Peanut Butter Cookies…well, that’s an urge you should follow. And if you have the urge to make them again when you return home, just go with it. The dough will only take you a minute—it’s a dump & mix situation—and they’ll hit the spot because of course they will. They’re Peanut Butter Cookies!
Did I mention that they’re vegan and grain-free? Because they are. This recipe is the lightest twist on the classic three ingredient peanut butter cookie recipe that’s all over the internet. In case you’ve missed it, you can combine 1 cup creamy peanut butter, 1 cup sugar, and 1 large egg, scoop & bake, and get some pretty incredible chewy peanut butter cookies out of the deal. If you haven’t, you should give them a try, or go for any of the many variations I’ve made over the years. Or, you know, make this recipe I’m babbling about.
Here, I’ve kept it pretty traditional. I added a few extra ingredients like brown sugar, a dash of cinnamon, some salt and vanilla, but the dough still comes together in moments. In order to keep the cookies vegan, I swapped the egg for an equal volume of aquafaba, otherwise known as chickpea canning liquid. It’s my egg substitute of choice—no, it won’t make your cookies taste beany—but you can use a flax egg or whatever egg substitute you like or just use an actual egg if you’re not trying to make vegan, gluten-free cookies for your vegan, gluten-free friend.
I’ve also added a short twenty-minute chill to this recipe, but it’s not strictly necessary and your cookies will work without it. They’ll just be a little thinner than mine. Whatever you do, don’t skip crosshatching the tops of your cookies with a fork. I don’t know where this started or why we do this to peanut butter cookies, but I’m pretty sure it’s the law.
What? I don’t make the rules. I just break ‘em. Like finishing these Peanut Butter Cookies off with the easiest chocolate-peanut butter drizzle and some chopped peanuts. Is this necessary? No. But it’s pretty and freaking delicious. And really, when it comes to Peanut Butter Cookies, the “freaking delicious” part is all that matters.
Peanut Butter Cookies {Vegan & Grain-Free}
makes 22-24 cookies
1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1/4 teaspoon Kosher or sea salt
dash of ground cinnamon
3 tablespoons aquafaba
2 teaspoons pure vanilla extract
For chocolate-peanut butter drizzle & garnish (optional):
3 ounces dark chocolate, chopped
1 1/2 teaspoons creamy-style peanut butter (not natural-style)
2 tablespoons roasted peanuts, finely chopped
In a medium mixing bowl, combine peanut butter, granulated sugar, brown sugar, salt, cinnamon, aquafaba and vanilla. Use an electric mixer to beat for one minute, until well-combined. Chill cookie dough for 20 minutes.
Preheat oven to 350F. Line two rimmed baking sheets with parchment.
Scoop cookie dough in 1 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.
Make the crosshatches. Lightly grease the back of a fork. Press the back of the fork into each dough ball, then turn the fork 90 degrees and press again.
Bake cookies 8-10 minutes, until turning golden at the edges. Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat rolling and baking process with remaining dough, making sure to let baking sheets return to room temperature between batches.
To make the chocolate-peanut butter drizzle, combine chocolate and peanut butter together in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Drizzle over cookies as desired. Sprinkle with chopped peanuts, if desired. Drizzle will set over time, but this may be expedited by freezing the finished cookies for 10 or so minutes.
Serve. Leftovers will keep in an airtight container at room temperature for up to 4 days. Layer cookies with wax paper or parchment.
I started dreaming of these Double Chocolate Cashew Butter Cookies when I posted their classic 
These thick, puffy, chewy chocolate cookies are so, so good. And vegan. And grain-free. And dead-easy. Just…what?! Give me alllllll the 
This is a one-bowl, no-mixer, no-chill, cookies-within-30-minutes-of-a-craving recipe. Oh, and should you have some modicum of self-control, these two-bite treats keep incredibly well at room temperature for upwards of a week. In fact, I think they get better as time goes on. The buttery cashew flavor mellows and melds with the cocoa and chocolate chips, and the results are brownie-like and wonderful ❤
I find good quality, reasonably-priced cashew butter at Trader Joe’s, but if you don’t happen to live in a spot smack in between two TJ’s, never fear. I haven’t tried it, but I am 96% sure you could make these with well-stirred natural peanut butter. And honestly, I think the only way to improve this recipe would be to add peanut butter.
Hello from 
VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, 
Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned 
While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and 
This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.
You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).
VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.
Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.
As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.
I’ve eaten a lot of desserts in my life—A LOT—but as far as sheer enjoyment goes, I still think it’s pretty hard to beat homemade chocolate chip cookies. The combination of caramelized brown sugar cookie and semisweet chocolate chips is about as perfect as it gets, don’t you think?
My favorite chocolate chip cookie 
That’s right—these delectable chocolate chip cookies are made with creamy cashew butter in place of a traditional flour base, making them gluten-free. If you’ve been around here for a while, you know I have a bit of an obsession with reimagining classic cookies with a cashew butter base. The smooth, buttery flavor of cashews is a perfect jumping off point for revamping all sorts of cookie jar favorites! I posted 
Another great thing about these Cashew Butter Chocolate Chip Cookies? They’re vegan! The natural oil in the cashew butter negates the need for butter, and the usual egg is swapped for a few tablespoons of 
You’ll notice that these cookies don’t have the slightly raggedy edges of my other forays into cashew butter cookies. That’s because I finally figured out that these cookies bake up in a more aesthetically pleasing way if you flatten them before they go in the oven.
*cue 
I’m going to gush a little more about these cookies and then I swear I’m done 😉 This recipe doesn’t require anything beyond a whisk, a silicone spatula, and a bowl. There’s no required chill either–if you turn on the oven right now, you can have an entire batch of cookies ready to go in just about an hour!
Seriously, there are so many good things to say about Cashew Butter Chocolate Chip Cookies. Their shockingly-close-to-the-real-deal flavor and soft & chewy texture are enough to capture just about any cookie-loving heart ❤ My favorite thing about them though is that they’re vegan and gluten-free, so I can share them with more friends. I’m pretty sure that the only thing better than a fresh homemade batch of chocolate chip cookies is having people to share them with.
Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}
e2 bakes brooklyn 