vanilla extract substitute for peanut butter cookies

#Vanilla extract substitute for peanut butter cookies how to#
#Vanilla extract substitute for peanut butter cookies free#

You can create a cookie dough ball in advance and throw it in the freezer for later. On top of that, peanut butter cookies are easy to make and bake.

#Vanilla extract substitute for peanut butter cookies free#

You can make peanut butter cookie dough that’s healthy, replace standard milk with soy milk, and even find recipes completely free from refined sugar.

Plus, unlike most chocolate-filled options, these cookies are extremely versatile. Peanut butter cookies are among the most popular cookie recipes in the world. Is there anything better than a delicious, chewy peanut butter cookie to finish your day?

#Vanilla extract substitute for peanut butter cookies how to#

Voila! Perfectly light and fluffy peanut butter cookies.Vegan Peanut Butter Cookies: How to Make Your Own Once the cookies come out of the oven, press a fork into the top of the cookie to make a checkered design, then gently take them off the hot pan and slide them onto cooling racks.

Bake at 170° degrees Celsius for 8-9 minutes, until the edges of the cookies are a warm brown. For sweeter cookies, roll the cookie dough balls in sugar before baking.ĭrop the cookies onto parchment paper, leaving space between them. Finally, gently flatten out your cookies. I recommend scooping out the dough with two spoons, then quickly rolling it between your palms into a ball.ĥ. Firm coconut oil dough is a little different than butter-based doughs. Refrigerate the dough for at least 2-3 hours until the dough is firm. When the ingredients are all combined, it will still be slightly sticky. When they are thoroughly mixed, slowly add them to your wet ingredients. In a separate bowl, mix your dry ingredients together. In my recipe, I use vanilla extract, but you can easily substitute vanilla sugar, vanilla powder or split vanilla beans if you prefer.Ĥ. Mix the sugar, coconut oil, egg and vanilla and stir until the batter feels light and fluffy. If your sugar is really hard, like mine, measure it and then crumble it in your hands to remove the lumps. *If you can pack your sugar, pack it into your measuring cup. For this recipe, I wanted a light brown sugar flavor, so I combined fine white sugar and dark brown raw sugar: Brown sugar comes in many forms - for a more malty flavor, choose a darker raw sugar. Once the coconut oil is soft and easy to stir, you are ready to add sugar. Room temperature: coconut oil chunks Softened coconut oil: smooth and easy to stirģ. Once the coconut oil is soft, cream the oil the same way you would cream butter: Beware though, LIQUID COCONUT OIL DOES NOT CREAM!Ģ. If you need to, stick your oil in the oven or in the microwave to warm it up. DO NOT MELT YOUR COCONUT OIL!! Patience is key here. I left mine sitting out for about 2 hours. If you don't have measuring spoons, you can substitute a regular teaspoon and regular table spoon.Ĭhop your coconut oil into small chunks and let it sit in a bowl at room temperature until it warms up enough that you can cream it. The spelt flour just makes the dough a bit richer) ¼ cup spelt flour (optional, you can use regular flour too.Using coconut oil also makes these cookies lactose free! Note: Baking with coconut oil can take some getting used as it quickly liquefies when melted, but remains solid at room temperature. The coconut oil makes for pillowy little bites of peanut buttery goodness!

These cookies are quick and easy to make and have that great nutty, caramely flavor that I love for fall and winter. Growing up in America, peanut butter cookies were an absolute must in my house for the Christmas season.