Vegan Peanut Butter Cookies with Agave

October 21, 2015

Wednesday October 21st, 8:23 pm. Just saw the largest spider ever observed in recorded history. Because we have a catch-and-release policy for spiders — the spiders don’t know they’re trespassing, right? — Josh just spent a solid 15 minutes trying to wrangle it into a cup. And by cup, I mean takeout container from the Thai restaurant down the road because the spider was that freaking big.

Vegan Peanut Butter Cookies with Agave @hiddenfruitnveg

So let’s apply some spider/cookie logic. This spider is roughly cookie sized and has 8 legs to grab cookies with, so it’d probably eat 8 cookies if given the chance. All in all, I’d say we rescued 8 cookies from certain spider contamination an deserve to celebrate by eating 4 each. Does my math check out?

Vegan Peanut Butter Cookies with Agave @hiddenfruitnveg

I made these for the Recipe Redux‘s monthly theme: nuts.  Can we skip over the whole “But peanuts are legumes” and get to the part where we all settle on the fact that peanut butter is delicious and you could really use whatever nutbutter you want in these, so it’s all good. Normally when I make peanut butter cookies, I basically just stir some peanut butter into regular cookie dough because I’m classy like that.  These are a better-for-you choice because they contain no extra added fat/oil other than the nut butter, less processed sugar, and whole grains. These beauties are extra delicate in your mouth (Josh described it as starting to crumble but instead melting into deliciousness) but still hold up wonderfully to dunking in a glass of your favorite milk.

Vegan Peanut Butter Cookies with Agave @hiddenfruitnvegVegan Peanut Butter Cookies with Agave @hiddenfruitnveg

5.0 from 1 reviews

Vegan Peanut Butter Cookies with Agave
Prep time: 
Cook time: 
Total time: 

Serves: 24 cookies

  • 1 c creamy natural peanut butter
  • ½ c turbinado sugar or brown sugar, plus extra for sprinkling
  • ¼ c agave nectar
  • 2 tsp vanilla extract
  • 1 c white whole wheat flour
  • ½ tsp baking soda
  • pinch salt (if your peanut butter isn’t salted)

  1. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. Mix together the peanut butter, sugar, and agave nectar. Add vanilla extract and stir until incorporated.
  3. Add the flour, baking soda, and salt to the same bowl and mix until just combined.
  4. Gently roll into about 24 balls and space about 2 inches apart on the baking sheets.
  5. Press the balls with a fork to get the iconic peanut butter cookie shape. Sprinkle with sugar, if desired.
  6. Bake for 7 – 9 minutes. Remove from oven and let cool for at least 5 minutes before removing (or they will be extra fragile).

Nutritional estimate includes a generous 1 tbsp turbinado for sprinkling on top.

Nutrition Information
Serving size: 1 cookie Calories: 110 Fat: 5 Carbohydrates: 12 Fiber: 1 Protein: 3

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    Kayle (The Cooking Actress) Oct 23, 2015

    awww! Michael’s big on catch & release too even though spiders freak him out lol. But anyway—cookies! They look so chewy and perfect and delicious!

    Becky @ Olives n Wine Oct 22, 2015

    You know I love a good peanut butter cookie! But for spiders – blech! Those things come near me and they’re dead meat, haha. Mitchell knows to chase after them now if he sees one 😉 Thankfully, I haven’t seen them in the new house. Knock on wood… I probably just cursed myself.