Ingredients

The following ingredients have 18 Servings
  • ½ cup vegan butter
  • ½ cup creamy peanut butter
  • ¾ cup granulated sugar (, divided)
  • ½ cup brown sugar (, packed)
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla
  • 1 ¼ cups whole wheat pastry flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons plant-based milk

Instruction

  • In a stand mixer, add vegan butter and peanut butter. Beat on medium-high speed for 30 seconds. Add a half cup of granulated sugar and all of the brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in the chia seeds and vanilla until combined. 
  • In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture into the peanut butter mixture and use a spatula to stir until the ingredients are combined. Add plant-based milk, one tablespoon at a time, and stir to achieve a soft dough. Cover and refrigerate for 30 minutes.
  • When the cookie dough is chilled, heat the oven to 375°F/190°C. Cover two cookie sheets with parchment paper.
  • Shape dough into 1-inch balls. Roll balls in reserved, granulated sugar to coat. Place rolled balls 1 to 2 inches apart on prepared cookie sheets. Using a fork to create crisscross marks on the top of each dough ball, slightly flattening each one. 
  • Bake for 8 to 10 minutes, until light brown. Allow cooling for a moment on the cookie sheet before transferring to a wire rack to cool. Makes about 36 cookies.