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Vegetarian Recipes

Best Peanut Butter Cookies

https://www.loveandlemons.com/peanut-butter-cookies/

Say hello to the best peanut butter cookies out there. These guys have chewy middles, crumbly edges, and a fantastic nutty flavor. P.S. They’re vegan too!


Peanut Butter Cookies


As soon as I tried these peanut butter cookies, I exclaimed, “They taste like Nutter Butters!” I meant it in the best way. They have a delicious crumbly texture with slightly chewy middles, and they’re bursting with sweet, peanut-y flavor. For me, they’re the perfect peanut butter cookies. If you need a second opinion, talk to Jack. I’ve made over six batches of different variations of this peanut butter cookie recipe in the last two weeks, and they’ve all disappeared. Suffice it to say, we’re hooked.


Peanut butter cookie recipe ingredients


Peanut Butter Cookie Recipe Ingredients

For years, I’ve been making peanut butter cookies without flour, but this fall, I wanted to develop a vegan peanut butter cookie recipe to share with you all. Instead of trying to make flourless cookies without eggs, I made this recipe more traditional, adding flour, baking powder, and baking soda. The crumbly, melt-in-your mouth texture these ingredients added totally delighted me, and I think you’ll love it too. Here’s what else is in them:

  • Peanut butter, of course! I haven’t tested this recipe with crunchy peanut butter, so be sure to use creamy peanut butter for the best results. You can use natural peanut butter or no-stir peanut butter in this recipe.
  • Ground flaxseed – I used flax as a binder instead of an egg.
  • Brown sugar and cane sugar – This combination creates the perfect complex, sweet flavor.
  • Coconut oil – Make sure your coconut oil is softened, but not melted. It should still have a white, creamy appearance, but it should mix seamlessly into the wet ingredients. You don’t want any chunks!
  • Vanilla extract – Just a splash adds essential depth of flavor.
  • And sea salt – Don’t leave it out! A pinch of salt really makes the peanut butter flavor pop.


Wet ingredients in a bowls


How to Make Peanut Butter Cookies

Ready to make these easy peanut butter cookies? Here’s what you need to do:

First, make your flax egg. Combine the flax and water and set it aside for 5 minutes to thicken.


Mixing wet and dry ingredients


Then, whisk together the wet ingredients and the dry ingredients in separate bowls. Fold the dry ingredients into the wet ingredients and stir until everything is well combined. The dough will be very thick!


How to make peanut butter cookies




Peanut butter cookie dough


Next, it’s time to chill. Pop the cookie dough in the fridge for 30 minutes, and preheat the oven to 350.

When the dough is chilled, you can bake! Use a 2-tablespoon cookie scoop to portion out the dough and roll it into balls. Press the dough balls down gently with your hands before using a fork to give them the signature peanut butter cookie criss cross pattern. Bake the cookies on a parchment-lined baking sheet for 12 minutes. They will still be fragile at this point, so allow them to rest for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Finally, eat! 🙂


Easy peanut butter cookies


My Best Peanut Butter Cookies Tips

  • Use runny peanut butter. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar of natural peanut butter. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
  • Chill the dough! It may be tempting to skip this step, but as I tested this recipe, I found that chilled dough really made the best peanut butter cookies. Chilling prevents them from spreading as they bake, and they come out with a clearer criss cross pattern.
  • Leave them on the baking sheet for a few minutes to cool. Like many vegan cookie recipes, these peanut butter cookies require a few minutes to set up once they’re out of the oven. Before transferring them to a wire rack to cool completely (or devouring them right away!), leave them on the baking sheet for 10 minutes to firm up. It’s a win-win: their flavor also improves as they cool!


Best Peanut butter cookies


More Favorite Cookie Recipes

If you love this peanut butter cookie recipe, try any of these favorite cookie recipes next:


Peanut butter cookies



Best Peanut Butter Cookies

 

Author:

Recipe type: Dessert

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup coconut oil, soft but not melted
  • ½ cup cane sugar
  • ½ cup brown sugar
  • ¾ cup creamy peanut butter* (see note)
  • 1 teaspoon vanilla
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  4. In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
  6. Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar of natural peanut butter. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. This recipe was tested with 365 organic no-stir creamy peanut butter and 365 natural creamy peanut butter.

Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

3.4.3177

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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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