Recipe Recommended by GRP Runner Jess Scheriff

Looking for a quick and easy dessert to prep and finish before your lunch break is over? Try these super chewy, one bowl, vegan, peanut butter cookies that are just as delicious as they are easy to make. Plus, you probably already have all the ingredients in your pantry! 

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 15-20 cookies 

INGREDIENTS:

• 1 c peanut butter (or any nut butter that you prefer) 

• 1 c cane sugar (coconut sugar works great too)  

• 1 c flour

• 6 T almond milk

• 1 t baking soda

• 2 t vanilla extract (optional) 

• Large pinch of salt (only needed if nut butter is unsalted)

• Chocolate Chips (optional but highly recommended) 

INSTRUCTIONS: 

Step 1: Preheat oven to 350 degrees Fahrenheit. 

Step 2: In a large bowl, add the peanut butter and sugar. Mix until creamy. Next add in the almond milk and vanilla. Stir until combined. 

Step 3: Add the flour, baking soda and salt. At this point the dough will start to thicken and might be hard to stir. Continue to combine the dough together with your hands if necessary. (This is also when you will fold in the chocolate chips if you plan to add them). There is no need to cool the dough in the fridge overnight—which makes this recipe great for last minute plans.

Step 4: Using an ice-cream scoop (or a tablespoon), measure and roll the dough into balls about 1 ½ inch and line them on a baking sheet about 2 ½ inches apart. Using the back of a fork, flatten the dough ball in a crisscross pattern. I typically skip this step though when adding chocolate chips (as the chips get in the way of flattening the cookie properly).

Step 5: Place in the oven and bake for 10-13 minutes (or whenever the cookies start to brown on the outsides). The cookies might seem too soft when removing from the baking tray but they will harden once cooled.

Step 6: Transfer the cookies to a baking rack and let cool for a few minutes. 

Step 7: Eat and Enjoy! 

NOTES:

This recipe is pretty versatile and can be modified based on your preferences. If you would like a less sweet cookie, cut the sugar down to 3/4 cup. If you are allergic to nuts, sunflower butter works great as a substitute! Cookies can be stored in an airtight container for around two weeks.