1 1/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for sprinkling on top)
1/2 cup brown sugar
1/2 cup vegan butter (I used Earth Balance)
2 tablespoons peanut oil
1/2 cup creamy peanut butter
1/4 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup finely chopped peanuts
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Sift together flour, baking soda and salt. This is the dry mixture. Set aside.
Using a stand mixer or large bowl with hand mixer, whip vegan butter for two minutes. Then add granulated and brown sugars and continue to mix for two more minutes until it gets a little bit fluffy. Gradually add in peanut oil, peanut butter, applesauce and vanilla. Continue mixing until well combined. This is the wet mixture.
Now slowly incorporate the dry mixture into the wet mixture until you have a sticky and delicious dough. Stir in the chopped peanuts with a wooden spoon or spatula.
Refrigerate the dough for 15-20 minutes before baking.
Scoop heaping tablespoons of dough onto the prepared baking sheet, a few inches apart. Using the tines of a fork, press a criss cross pattern into the top of each cookie. Then sprinkle with extra granulated sugar.
Bake for 7-9 minutes until golden. Allow the cookies to cool completely before removing from the baking sheet. Enjoy!