I have another recipe on the Blog for Peanut Butter Cookies made with the addition of Chopped Peanuts.
This version is Vegan. It has Almond Milk added to it and it doesn't contain Eggs.
I just received a message from a friend in Michigan. She wanted to make these for a friend that had an allergy to Almonds but not Peanuts. I suggested replacing the Almond Milk with Coconut Milk. She made the cookies and let me know they were very yummy. Thanks Cheryl for the kind review and for your continuing support of the Blog.
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
1 1/4 C Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1 1/4 C Crunchy Peanut Butter
1 C Brown Sugar
1/4 C Almond Milk
2 tsp Vanilla
In a Medium Mixing Bowl:
In a Large Mixing Bowl with a Hand Mixer:
Add Dry Ingredients to this Bowl.
Mix just until incorporated.
Use a 1 3/4" Cookie Scoop to drop the dough onto the Sheet Pans.
Gently flatten each cookie with a Fork, in a Criss Cross pattern.
Bake for 12 minutes.
Remove the Pan to a rack to cool for 5 minutes.
Transfer the Cookies to the rack to cool completely.
Peace in the Kitchen!