CLASSIC PEANUT BUTTER COOKIES #dessert #cookies

Thick, chewy, great nutty spread treats, in vegetarian structure! These treats have so much nut y enhance, you'd never have the capacity to tell they're veggie lover!

Welcome to June, everybody! One more month is in the books – and this blog has authoritatively been fully operational for 3 months. It's as yet an infant, yet it's a growin'! I need to give a major gratitude to every one of you that have been around for as long as a little while, and warm interwebz welcome in case you're a newcomer to this blog! Get settled, remain a while.. I have loads of yummies to impart to you!

This week we're goin' straightforward. We're additionally returning to nutty spread. Cause, well, nutty spread is life. All my nutty spread addicts, holla! These exemplary treats will doubtlessly fulfill those PB longings. For progressively nutty spread goodness, look at my formulas for peanut spread glass nutty spread blondies or my chocolate doughnuts with nutty spread coating

Also try our recipe : HOMEMADE TWIX BARS #bars #healthycake

Ingredients :

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients:

• 1 cup peanut butter, unsalted and unsweetened
• 1/2 cup vegan butter, room temp (I used Earth Balance)
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1/4 cup dairy free milk, unsweetened
• 1 tsp vanilla extract

Instructions :

1. Preheat oven to 350 F
2. In a medium bowl, mix together all dry ingredients (flour, baking soda, baking powder, and salt) and stir to combine
3. In a large bowl, mix together peanut butter and room temperature vegan butter using an electric or stand mixer (if you're peanut butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds)
4. Add in both types of sugar to peanut butter/butter mixture and continue to mix until combined
5. Add in dairy free milk and vanilla extract and mix once more
6. Add the dry ingredient mixture to the wet and mix until fully incorporated
7. To make these big and thick, scoop dough balls of 3 tbs and place onto a parchment lined baking sheet (I used my medium cookie scoop and scooped 2 balls per cookie and combined them into 1 giant ball)
8. Using a fork, gently press a crisscross pattern on the top of the cookies. As you press they will flatten a bit, but make sure they're still relatively thick
9. Bake in preheated oven for 15-18 minutes, or until edges are firm and bottoms are golden brown
10. Allow to cool on pan for 5-10 minutes, then transfer to wire cooling rack to finish cooling (or eat while they're warm!)
11. Enjoy!

Source : bit.ly/2Se7nYB

Read more our recipe : GLUTEN FREE PALEO PUMPKIN PROTEIN MUFFINS #muffin #pumpkin