For one of the Wiess cookouts, I wanted to include a vegan cookie option and found this fantastic recipe by Alison Andrews. To make it even friendlier to our Wiess residents with dietary restrictions, I chose Quaker gluten-free oatmeal and Bob’s Red Mill 1-to-1 Gluten Free flour. This makes 16 to-die-for cookies. If you don’t tell, no one will ever guess by the texture and taste that they are vegan and gluten-free!
Here is my version. I do not always recommend brands; after a few failed attempts at other vegan recipes, I am including the brands of the products that turned out these extraordinary peanut butter cookies in my kitchen.
- 1 stick (1/2 Cup) Earth Balance buttery vegan spread – do not melt; use it softened to room temperature.
- 1/2 Cup Imperial white sugar
- 1/4 Cup Imperial dark brown sugar, packed into measuring cup
- 1/2 Cup Smucker’s Natural chunky peanut butter (stir before measuring)
- 1 teaspoon Danncy pure Mexican vanilla
- 3/4 Cup Bob’s Red Mill 1-to-1 Gluten Free baking flour
- 1/2 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Arm & Hammer baking soda
- 1/2 teaspoon salt
- 1 Cup Quaker Gluten Free quick oats
Preheat the oven to 350° F. Cut or fold parchment paper to fit a flat baking sheet (the baking sheet should have no sides or only very low sides). This recipe makes 16 large cookies so a single sheet is sufficient. I use an Airbake 12″ x 14″ sheet for all my roll-and-cut or drop cookies.
Using a stand mixer and a large bowl, cream the Earth Balance spread with the white and brown sugars. Beat on medium speed 3 minutes.
Add the peanut butter and vanilla and beat 1-2 minutes more.
Remove the bowl from the mixer stand. Sift the flour, baking powder, baking soda, and salt onto a plate or sheet of waxed paper. Pour these dry ingredients into the bowl and dump the oats on top.
Use a sturdy spatula or large spoon to combine the dry ingredients, oats, and creamy mixture.
Continue blending until you have a moist lump of dough. I use a 2-Tablespoon measuring spoon to turn out a consistent size for most of my drop cookies, but you can also use a coffee scoop or an ice cream scoop.
Place 16 mounds of dough, each approximately a level 2-Tablespoon quantity, evenly spaced over the parchment paper on the baking sheet. Cover the mounds of dough with waxed paper and press firmly down on the top if each mound to flatten it into a round cookie. (The wax paper keeps the dough from sticking to the glass.)
Peel away the waxed paper and bake the sheet of cookies for 15 minutes at 350° F.
Remove cookie sheet from oven and allow to cook on a rack or trivet for at least 20 minutes. Carefully remove from sheet with a pancake turner. Store in an airtight container and consume within 4-5 days.
Makes 16 cookies.