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Vegan Peanut Butter Cookies with Chocolate Ganache
These vegan peanut butter cookies are delicious on their own, but enter "best cookie ever" territory dipped in peanut butter chocolate ganache. They're chewy on the inside, with a soft crunch around the edges. File this one under "don't tell them it's vegan and they'll never know."
Ingredients
  • subheading: Wet ingredients:
  • Vegan butter - Miyoko's unsalted is the best
  • Granulated sugar or white sugar
  • Dark brown sugar - light brown sugar works in a pinch, but isn't as rich
  • Creamy peanut butter - a storebought version like Jiff or Peter Pan works best for maximum peanut butter flavor. Natural peanut butter is fine, but note we don't want anything that is too runny or loose, though that is typically what I use for smoothies and everyday snacking. The "natural" version of Jif or Skippy should work, as it's still quite thick. Note that these store bought peanut butters may not be technically vegan due to cross contamination. Use whatever you're comfortable with, as long as it isn't crunchy peanut butter.
  • Vanilla extract - the good stuff, such as Nielsen Massey
  • Ground coffee to complement the peanut butter and chocolate
  • Aquafaba - aka juice from a can of chickpeas or white beans - this is a fantastic egg replacer for cookies
  • subheading: Dry ingredients:
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Chocolate ganache
  • Dairy free chocolate chips, chunks or chopped chocolate
  • Canned coconut milk or coconut cream
  • Creamy peanut butter
  • See recipe card for quantities.
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