Peanut butter cookies with whole wheat and pecans (vegan)
These easy homemade Peanut Butter Cookies are crunchy, soft, chewy and buttery. Using whole wheat flour gives these cookies an extra boost in nutrition while soothing the flavor of added pecans perfectly. In the recipe card you find two versions - a regular recipe using cane sugar and a refined sugar free version.
Servings: 12 small cookies
Equipment
- electric mixer, mixing bowl, spatula
Ingredients
Refined sugar free version:
- 50 grams vegan butter (¼ cup)
- 75 grams peanut butter (¼ cup)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 135 grams whole wheat flour (¾ cup)
- 20 mililiters plant milk, eg almond or oat (1 tablespoon + 1 tsp)
- 30 grams chopped pecans (¼ cup)
Regular version with sugar:
- 50 grams vegan butter (¼ cup)
- 50 grams raw cane sugar (a little less than ¼ cup)
- 75 grams peanut butter (¼ cup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 135 grams whole wheat flour (¾ cup)
- 30 mililiters plant milk, eg almond or oat (2 tbsp)
- 30 grams chopped pecans (¼ cup)
Instructions
Refined sugar free version:
- Preheat oven to 180°C / 355°F. In a large bowl, with an electric mixer, beat the butter until creamy. Then add peanut butter and beat together. Beat in your natural sugar choice, vanilla and cinnamon until light and fluffy.
- Now add whole wheat flour and mix together, once the dough gets a bit crumbly add plant milk. Once cookie dough has formed, fold in chopped pecans with a spatula. Take one tablespoon of dough and roll into small balls with your hands. Place onto prepared tray around 4cm (1 ½ inches) apart and flatten with a fork.
- Bake for 11-15 minutes, depending on how chewy or crunchy you'd like your cookies. The longer you leave them in the oven, the crunchier they'll get. Let cool for 5 minutes on the tray before transferring to a cooling rack to cool completely.
Regular version:
- Preheat oven to 180°C / 355°F. In a large bowl with an electric mixer, beat the butter and cane sugar until creamy. Then add peanut butter, vanilla and cinnamon. Beat together until light and fluffy.
- Add whole wheat flour and mix together. Once the dough gets a bit crumbly add plant milk. When cookie dough has formed, fold in chopped pecans with a spatula. Take one tablespoon of dough and roll into small balls with your hands. Place onto prepared tray around 4cm (1 ½ inches) apart and flatten with a fork.
- Bake for 11-15 minutes, depending on how chewy or crunchy you'd like your cookies. The longer you leave them in the oven, the crunchier they'll get. Let cool for 5 minutes on the tray before transferring to a cooling rack to cool completely.