Here is a quick and easy vegan treat that doesn’t require any plastic packaging, so long as you can find a grind-your-own peanut butter station at your local grocery store, or can at least buy it in glass.
Feel free to share this image!
Okay, okay, so this recipe uses honey. That’s not technically vegan. But it doesn’t harm bees, so can we maybe consider it animal-friendly? I love supporting my local beekeepers because bees are essential to, you know, the majority of LIFE on EARTH. And for me, taking a daily dose of local honey means I don’t ever have use Benadryl or other antihistamines to combat my seasonal allergies.
But if you’re anti-honey, you can substitute this for sugar, your choice, just use the same amount. Also, you can probably swap out the honey for agave or maple syrup, but I haven’t personally tried it.
Image Credit: itisapieceofcake2011
**Just remember, if you’re using the bulk peanut butter grinder, make sure you’re not using their plastic containers. Bring your own reusable container, just make sure to mark the weight of the jar on the jar before you fill it.
The bulk peanut butter you grind yourself is an awesome consistency somewhat in between creamy and crunchy, but on the creamier side. Anyway, they make great cookies.
One more thing, these cookies are PEANUT BUTTERY. Like, extremely. If that’s not your jam, cut the batter with 1/ 2 cup of quick cooking oats (Available in the bulk section).
Now, onto the recipe.
This recipe is crazy simple. The original called for one egg, but to make it sustainable and vegan, we swapped it out for 1/4 cup of unsweetened apple sauce. Alternatively ,you can use half a ripe, mashed banana.
1 cup of bulk peanut butter.
3/4 cup of honey
1/4 cup unsweetened apple sauce
Note: you can use sugar in place of the honey, or 1/2 cup of honey with 1/2 cup of the sugar of your choice. Whatever you can find in bulk, go with it!
Optional: adding 1/2 teaspoon of baking soda to the cookie dough will make a fluffier cookie.
Pre-heat oven to 350F/175C
1.) Mix ingredients together until well blended. It’ll look something like this:
2.) Roll into ping-pong ball sized balls and flatten with a fork, making a criss cross pattern:
3.) Bake on compostable parchment paper or lightly grease a baking sheet and cook for 8-10 minutes, do not over bake! You want them soft.
Use your nose to tell when they are done, when they smell ready, they’re usually ready!
Allow the cookies to cool on the baking sheet for 1 to 2 minutes , then slide onto a rack to finish cooling. They’re amazing warm or at room temperature.