The classic peanut butter cookie criss cross pattern made with the tines of a fork dates back to the 1930s, popularized by Pillsbury in their 1933 "Peanut Butter Balls" recipe. This famous design was most likely developed to help flatten dough and allow the cookies to bake evenly. I find that the indents make an ideal canvas for sprinkling a little extra sugar on top! I adapted this vegan and nut-free version from Pillsbury's current recipe. There is absolutely nothing wrong with peanut butter, unless of course you have a nut allergy like my cousin Zak. I've discovered that out of all the nut and seed butters out there, sunflower seed butter mimics the taste and texture of peanut butter the best. I am so happy with these cookies and I hope you will be too!
Ingredients
1/2 cup granulated sugar (plus extra for sprinkling on top)
1/2 cup brown sugar
1/2 cup vegan butter
1/2 cup sunflower seed butter (I used Once Again Unsweetened & Salt Free Sunflower Seed Butter)
1 teaspoon vanilla
1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar (plus extra for sprinkling on top)
1/2 cup brown sugar
1/2 cup vegan butter
1/2 cup sunflower seed butter (I used Once Again Unsweetened & Salt Free Sunflower Seed Butter)
1 teaspoon vanilla
1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 375°F. Using a hand mixer or standing mixer, cream together the sugars and vegan butter. Add in the sunflower seed butter, vanilla and flax egg.
In a separate bowl, stir together the dry ingredients (flour, baking soda, salt). Nothing fancy.
Gradually mix the dry ingredients into the wet ingredients until thoroughly incorporated. Optionally, to help the cookies hold their shape while baking, refrigerate the dough for about 30 minutes. If you want to eat some of the dough before baking, I won't tell anyone.
Line a baking sheet with parchment paper and spoon out evenly spaced balls of dough (no cooking spray needed). Dip a fork in the extra granulated sugar, and use it to press down and flatten the balls of dough in that trademark criss cross pattern.
Bake for 7-9 minutes until golden. Transfer the cookies to a cooling rack and sprinkle additional granulated sugar on top. Enjoy!
Preheat oven to 375°F. Using a hand mixer or standing mixer, cream together the sugars and vegan butter. Add in the sunflower seed butter, vanilla and flax egg.
In a separate bowl, stir together the dry ingredients (flour, baking soda, salt). Nothing fancy.
Gradually mix the dry ingredients into the wet ingredients until thoroughly incorporated. Optionally, to help the cookies hold their shape while baking, refrigerate the dough for about 30 minutes. If you want to eat some of the dough before baking, I won't tell anyone.
Line a baking sheet with parchment paper and spoon out evenly spaced balls of dough (no cooking spray needed). Dip a fork in the extra granulated sugar, and use it to press down and flatten the balls of dough in that trademark criss cross pattern.
Bake for 7-9 minutes until golden. Transfer the cookies to a cooling rack and sprinkle additional granulated sugar on top. Enjoy!