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!
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
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.
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.
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!
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! ????
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!
More Favorite Cookie Recipes
If you love this peanut butter cookie recipe, try any of these favorite cookie recipes next:
Best Peanut Butter Cookies
Author: Jeanine Donofrio
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
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
- 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.
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
Vegetarian Recipes
Ricotta Toast 4 Ways
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Equipment
-
Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
-
Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
-
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
-
Slice sourdough into thick slices and toast.
-
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
-
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
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