Gluten-Free, Vegan White Chocolatey Peanut Butter Cookies

I simply cannot recall a time or date when I was NOT in the mood for peanut butter. 

The creamy, sweet, savory wonderful magic is simply a treat to be enjoyed anytime…any day.
Thus, I concede to baking cookies – again! This time, it’s peanut butter cookies (well, again), with a little “white chocolatey” note. There’s really no white chocolate involved, remember, these babies are vegan. 

But the extra addition of vanilla adds a white chocolate flavor to the mix. Oh, and don’t forget, my fancy friends, not only are these cookie treats vegan, but they are also gluten-free too!

Gluten-Free, Vegan White Chocolatey Peanut Butter Cookies

8 Tbs. vegan butter, room temperature
2 cups White Chocolatey Wonderful Peanut Butter Spread 
4 vegan eggs (6 tsp. Ener-G egg replacer + 8 Tbs. warm water, whisked)
1/2 cup brown sugar
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 3/4 cups Pamela’s Gluten-Free Artisan Flour

 

Using a stand mixer or hand mixer, cream together the vegan butter and peanut butter spread until light and fluffy. Add the vegan eggs and sugars, along with the baking powder, baking soda, and sea salt. Mix well.

Add the flour in batches until everything is combined.

Chill the dough for 2-3 hours.

 

Preheat the oven to 355 degrees.

 

Line several cookie sheets with parchment paper and form the dough into golf ball-sized mounds.

Using a parchment-lined glass, press the bottom of the glass onto the balls to flatten into cookies.

Bake for 20-25 minutes, until golden brown on the edges.

 

Cool before transferring to a serving plate and devouring with a huge glass of (vegan) milk!