I’ve been on a cookie tear this weekend. Friday, I made a batch of Vegan Richa‘s Nan Khatai cookies for a Diwali celebration over the weekend. While mine spread out and didn’t stay in neat little balls like hers did, they tasted fantastic! Like spicy, chewy sugar cookies. Incredible.
And Saturday, I wanted to make something to have at home. I’ve been in a peanut butter mood lately, and also craving snickerdoodles… so I combined them both ~ thus, the Peanut Butter Snickerdoodle!
These are nice little cookies, with some fat and protein to take the edge off of the sugar, and a chewy, cakey texture. Great with some pumpkin spice tea!
If you’d like a moister, chewier cookie, you can add more Earth Balance or peanut butter.
Peanut Butter Snickerdoodles
- 1/2 cup Earth Balance
- 1/2 cup peanut butter
- Substitute for 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 – 2 cups flour (whole wheat, white whole wheat or spelt)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2+ tablespoons sugar
- 2+ teaspoons cinnamon
In a medium bowl, whisk together the first 5 ingredients (Earth Balance to vanilla). Blend together the flour, baking powder and salt, and stir into the wet ingredients. The amount of flour will depend on how runny your peanut butter is – you want to end up with a fairly dry dough that is wet enough to roll into balls. If it turns out too dry, add some water or non-dairy milk to make it more wet.
Blend the remaining sugar & cinnamon. Roll the dough into about 22 balls, and roll in the cinnamon sugar. Bake at 350 degrees for 15 minutes.
I wanted flatter cookies, so I smushed them down with a fork at the very end of baking. Unsmushed, they looked like this:
Let cool and enjoy!