Soft, chewy, homemade vegan peanut butter cookies.
These vegan peanut butter cookies are impossible to stop eating!!!
It’s been over six years since I first shared the recipe for these peanut butter cookies on the blog, and yet it is still one of the most popular recipes I’ve ever posted, with readers writing in pretty much on a daily basis to say how much they love these cookies.
One reader even emailed me to say she’d entered the recipe into a contest… and these peanut butter cookies took home first prize!
The cookies are so deliciously light, soft, chewy, and better than any other peanut butter cookie—vegan or not—that I’ve ever tried.
You Might Also Like: Vegan Brownies – NO Crazy Ingredients
(Watch the recipe video above)
The first time I made the recipe, I remember being shocked it could possibly be vegan.
How could there be no eggs or butter?!?!
They tasted way too good!
I’ll never forget how excited I was the first time I brought these peanut butter cookies to a pool party and heard that people couldn’t stop raving about them.
I loved seeing their surprised faces upon hearing the secret that the cookies were vegan. Yes, vegan peanut butter cookies that didn’t taste vegan.
(Ten years ago, veganism was much less mainstream than it is today.)
The recipe has another secret: applesauce! It makes these cookies so amazingly melt-in-your-mouth soft!
P.S. Be sure to also try my Chocolate Peanut Butter Nice Cream, because it is a huge reader favorite.
Discerning eyes might notice that although I roll the cookies into seven balls in the video, only six cookies come out of the oven…
This may or may not be due to the fact that I ate one of the cookie dough balls instead of baking it with the others.
My favorite part of vegan baking is that, since there are no raw eggs, you get to eat as much raw cookie dough as you could possibly want.
To be honest, sometimes when I make these cookies, none of them make it into the oven!
If you’ve been reading the blog for a while, you probably remember the original version of the recipe, posted back in 2011. It’s become so popular that I went back to it this past weekend to see if I could get the cookies even healthier while keeping them just as soft and perfect.
I was indeed able to decrease the sugar from the original version, and they are still just as delicious!
Vegan Peanut Butter Cookies
For More Recipes: Healthy Cookies – 100 Recipes
Secret Vegan Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter, or allergy-friendly sub
- 3/4 tsp baking soda
- 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
- 1/3 cup sugar, unrefined if desired
- 2 tbsp applesauce
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.
More Vegan Cookies:
Healthy Chocolate Chip Cookies
Trending Right Now:
Have you ever made vegan cookies?
Or have you ever made any vegan dessert? The best part about vegan peanut butter cookies is the lack of raw egg in the batter. So no one can stop you from eating as much cookie dough as you want!
For more peanut butter recipes: 50+ Healthy Peanut Butter Recipes.
Olivia says
11th December 2011 at 3:33 pmOmgg those cookies look amazing! will be making them today for sure (:
Michelle says
1st December 2013 at 2:44 amJust a tip after decades of baking. In general, peanut butter, banana, and applesauce recipes tend to do ok without eggs, as these ingredients often act as sticky binders to hold ingredients together (the applesauce, not as much). Applesauce when added to cookies, tend to take away the crunch, and create a more cake-like cookie. For serious cookie lovers, this may be disappointing. If you try this recipe, you might want to “half” it – to see if you like the texture. I personally prefer PB cookies that have a texture more like a shortbread cookie, but that’s me, and cookies are my number one obsession in life. Very picky. Saying that, I am still going to make these out of sheer curiosity.
As to this website blog…..absolutely superb Katie! I am without words at your talent, creativity, and imagination. You are a very very talented lady. Thank you!
Sarah says
30th January 2015 at 1:57 pmthanks for this.. Me and my bf are avoiding eggs due to mild-ish allergies and we sure miss them, especially when it comes to baked goods. I have yet to try applesauce as a replacement.
Sheila Johnston says
23rd June 2018 at 1:05 amGround flax seed and water replace eggs, no need to use too much.
Very vegan~♡~
Folabi says
22nd July 2018 at 8:23 pmSteak is better
Elyse says
12th August 2018 at 12:33 amI substitute Folabi for the applesauce
Sara says
24th September 2015 at 7:23 pmDo you know how to make crunchy vegan cookies without vegan bugger or tons of added sugar? I’m trying to make a crispy PB cookie (like shortbread) but they all turn out cake-like.
Katie says
14th December 2017 at 4:13 pmI made these with 1 more tablespoon of oat flour, flattened them with a cold fork, and baked it for about 10 minutes. These version was much crispier than the first time I made them according to the recipe.
Nayna says
7th January 2018 at 11:58 pmThat sounds great, thanks 🙂
Aaron Tyler says
17th July 2018 at 5:49 pmIt’s the applesauce that makes them cake like. Try the recipe with either no applesauce or with reduced amounts! Hope this helps 🙂
anali says
9th October 2017 at 12:40 amwhat can you substitute for the applesauce
Kia says
14th December 2017 at 7:52 pmI imagine you could sub pumpkin or zucchini puree, but would then have to add a bit more sugar And the pumpkin would definitely impart its own flavour, which could be yummy depending on your preferences.
Jennifer says
22nd December 2017 at 11:01 pmI subbed mashed banana because I didn’t have any applesauce on hand. They have a very slight hint of banana, but they’re really good.
Taylor says
16th December 2018 at 5:29 pmI subbed a flax egg for the applesauce. Worked like a charm.
Debbie says
27th December 2017 at 3:07 amSuperb advice.
peanutbutterlover says
11th December 2011 at 3:40 pmSounds so good! Quick question: Do you think it would be possible to scale back on the applesauce and use a date paste to make these sugar free?
Either way, I am totally making these!!!!
Chocolate-Covered Katie says
13th December 2011 at 4:15 pmNo clue, but if you try it I’d love to know!
Ironically, I just posted a recipe for cookies sweetened with dates! We’re on the same wavelength!
Colleen says
4th January 2014 at 4:13 pmI’ve looked up the conversion to use my favorite all natural sugar substitute. For my TRUest favorite, it’s 6 packets that equal 1/4 cup.
Amy says
20th February 2014 at 2:16 amI have tried using date sugar in place of sugar and they just did not come out as yummy as the original recipe. They were OK but not amazing..
Madison @ Eating For Balance says
20th February 2014 at 2:22 amThanks for reporting back Amy! Haha. This was SO long ago. I just got an e-mail notification from your comment and saw that is was in 2011. 🙂
Andrea says
20th August 2017 at 9:19 amDates are pure sugar, so how would using them instead of Applesauce be sugar free?
avah says
28th August 2017 at 10:04 pmidk either??♀️
Kia says
14th December 2017 at 7:56 pmMy thoughts exactly! Maybe the op wanted to sub dates for applesauce, and because dates are sweeter (and contain more sugar) than applesauce, they could eliminate the 1/3 cup of granulated sugar.
Belle says
1st August 2019 at 7:43 amDates may be pure sugar but what they are NOT is highly processed. Whole dates with a little liquid of your choice in the blender to form a paste. 8-1-19
Clair says
11th December 2011 at 3:49 pmYes! Vegan cookies and other desserts…inspired by you. 😀
Michelle says
11th December 2011 at 3:58 pmI’ve been Vegan since New years…started out baking … theppk site made it so easy
..muffins first, cookies, brownies you name it. Best part you can safely eat the dough.. but I have to admit im Loving you almost daily recipes….what will Katie think of next 😉 love it
Audrey Smith says
11th December 2011 at 4:12 pmOh this recipe came one day late for me (made some peanut butter cookies last night), but I can’t wait to try it! I made some last night using maple syrup instead of sugar and applesauce, but this sounds even better! Thanks for the recipe!
Sarah says
23rd April 2018 at 1:40 pmDoes maple syrup work better than honey for recipes like this as a replacement to sugar? I’m glad you posted this, because it makes sense that you’d get rid of the applesauce with this substitution.
Victoria says
1st November 2018 at 9:46 pmhttps://blog.kingarthurflour.com/2017/08/18/baking-with-liquid-sweeteners/
Check out this guideline from King Arthur Flour on substituting liquid sweeteners! I used maple syrup instead of sugar for these cookies. I added extra tablespoons of flour based on the King Arthur suggestion, and I also kept in the listed amount of applesauce. My cookies were super soft/cakey, but I liked it that way!
Kristy says
11th December 2011 at 4:36 pmI feel dumb for asking, but is it really 3 T of flour? I can’t wait to try these!
Chocolate-Covered Katie says
11th December 2011 at 5:35 pmYes! I use less flour so they’ll be less doughy and the pb flavor/texture will show through more :).
Silvia says
21st July 2016 at 12:24 pmCan the flour be almond flour or oat flour or coconut flour instead? If so, which of these substitutions do you recommend Katie? And can I replace the sugar with maple syrup?
Kyleigh says
4th January 2018 at 10:32 pmSOoo… I’m in the process of making these and my “dough” (if i can even call it that)is super runny:(
Jason Sanford says
5th January 2018 at 5:26 amSome peanut butters are runnier than others, especially if it’s warm in your kitchen. Just add a little more flour and you should be fine! You can also put the dough in the fridge for a little while.
Erin says
11th December 2011 at 4:40 pmYum, Katie! These look delicious. I want to try them right away. I’m so looking forward to all the recipes you plan to post before Christmas… can you say baking party? 🙂
Aja says
11th December 2011 at 4:50 pmI have made so many vegan desserts since becoming a blogger and stumbling into the food blogging community. Mostly the vegan blogs. It’s funny how people think they will taste horrible but they are, in my opinion, WAY better than non-vegan desserts.
Congrats on 10 years of veganism! I’m slowly making the transition into veganism myself.
And I know what I’m baking today. Peanut butter cookies are the best.
DawnW says
11th December 2011 at 5:01 pmI’ve been baking vegan for a few years now,but I avoid recipes using applesauce because I’m afraid it will tast apple-y. (I like apples,but not in cookies!) Do these taste like applesauce?
Chocolate-Covered Katie says
11th December 2011 at 5:56 pmNo not at all! I usually don’t like using applesauce in a recipe either, because it can sometimes make things taste gummy. But these aren’t gummy, and they only taste like peanut butter :).
DawnW says
11th December 2011 at 9:11 pmThanks! I gotta try these and throw in some chocolate chips 🙂
Ashley Wilson says
11th December 2011 at 5:04 pmThese look absolutely delicious! But I have a rather large problem…I live in Spain and I’ve looked everywhere and I can’t find applesauce!!! Is there something else I could use?
Thanks!
Chocolate-Covered Katie says
11th December 2011 at 5:57 pmHmmm… I’ve only ever tried them with applesauce. Maybe cook apple and then puree it to make your own? Or maybe pumpkin or oil, but I haven’t tried either of these.
Ashley Wilson says
11th December 2011 at 8:10 pmI actually tried substituting soy yogurt and they turned out great!
Anonymous says
2nd May 2012 at 6:42 pmI made raw applesauce in my vitamin by just pureeing a whole apple With the skins and made the cookies with that and it turned out beautifully.
Anonymous says
2nd May 2012 at 6:43 pmOops! I meant to say vitamix 🙂
Abby says
9th December 2017 at 2:33 pmI used a quarter of an apple in the food processor after grinding 3T oatmeal into flour. Worked like a charm!
Cookies were amazing.. Thanks again Katie!
lyd12348 says
14th December 2017 at 10:44 amHave you looked in the baby food section for apple sauce?
Ashley says
11th December 2011 at 5:06 pmI was vegan for a while and tried making peanut butter cookies once. I was SO excited to try them-until I took them out of the oven. All you had to do was barely poke them and they would crumble… Oops 🙂 I’m definitely going to try these though!
Katie @ Peace Love & Oats says
11th December 2011 at 5:12 pmI used to make peanut butter cookies all the time with my mom and brother! We’d always make some oatmeal raisin too for my dad… he’s allergic to peanuts. poor guy.
KellyB says
11th December 2011 at 5:27 pmHI
My favortie vegan baking book is Babycakes. Babycakes is a NYC bakery that is vegan and mostly GF. These baking books are fabulous (she has 2 out). They contain great pictures with every recipe and a little story behind each recipe. And best of all they are easy to follow and even my husband will eat these healthier versions of great treats. Oh and they are refined sugar free too!
Anna @ The Guiltless Life says
11th December 2011 at 5:31 pmOoh I love soft cookies, the softer the better! I really like peanut butter but haven’t made peanut butter cookies before, crazy!!
Megan says
11th December 2011 at 5:35 pmSoft peanut butter cookies are the best! I am so glad you posted these! Congrats on 10 years as a vegan too! I recently began to experiment with vegan baking. I have only made your blondies and a vegan pie thus far. Hopefully, I will make some more items soon because both were a success!
Nada (One Arab Vegan) says
11th December 2011 at 5:36 pmtotally agree about vegan cookie dough! I always have to restrain myself when baking now otherwise only half the batch actually gets made into cookies 🙂
Jemma @ Celery and Cupcakes says
11th December 2011 at 5:54 pmI love PB cookies. Oh my! Yum!
Rachel says
11th December 2011 at 5:56 pmthese look so good!! and I love doughy cookies 🙂 do you think oat flour would work? I’m gluten-free
made your 5 minute chocolate oatmeal for breakfast with the microwaved banana trick (which I am now completely addicted to!) that is DEFINITELY going to be one of my go-to breakfasts now
Chocolate-Covered Katie says
12th December 2011 at 2:00 amI bte it would! Let me know if you try them with oat flour. I’d love to know how they taste with it. 🙂
Rebecca @ Naturally Healthy and Gorgeous says
11th December 2011 at 6:07 pmI always sub applesauce for oil in baking and no one ever knows! It makes it so much healthier!
Katy says
11th December 2011 at 6:16 pmHaha! I never ate cookie dough as a kid; I pretty much thought raw eggs equaled death. But now I eat mostly vegan by default, because of my other dietary restrictions. This Thanksgiving I happened to mention to my mom (as I licked batter off the spoon from one of your recipes) that when I do make the decision to officially go vegan, it will probably be 10% for the animals, 10% for the environment, and 80% because I want to eat raw batter.
Chocolate-Covered Katie says
12th December 2011 at 2:01 amLOL!!
I definitely like eating raw batter more than baked cookies :).
Jamie @ Don't Forget the Cinnamon says
11th December 2011 at 6:45 pmYum! I’m surprised you didn’t throw any chocolate chips in these 🙂
And, although I’m not vegan, I actually prefer vegan baked goods and always opt to make them over traditional cookies, cakes, etc!
Katie @ ohshineon.wordpress.com/ says
11th December 2011 at 6:51 pmI’m currently looking at these cookies while in the library studying for finals. I think a break is in order VERY SOON so I can go home and make these as a reason to procrastinate from re-teaching myself about the sociological perspective. Yes, peanut butter trumps all things.
Lorin says
11th December 2011 at 7:17 pmOh yum! I love peanut butter, it is honestly my favorite food 🙂 Do you happen to have a vegan gingerbread men recipe?
Chocolate-Covered Katie says
12th December 2011 at 2:03 amI only have my raw one: https://chocolatecoveredkatie.com/2010/12/17/vegan-raw-gingerbread-men
Kelly @ Foodie Fiasco says
11th December 2011 at 7:51 pmYes, I’ll take a nice big stack please.
*nom, nom, nom*
Julie H. of Spinach and Sprinkles says
11th December 2011 at 8:28 pmPerfect to bring to the teacher cookie swap!
Heather @ Get Healthy with Heather says
11th December 2011 at 3:46 pmMmmmm nothing beats a super peanut buttery cookie. These look like the bomb! And I’ve been very much into making vegan cookies lately just so I can eat the cookie dough!
Averie @ Love Veggies and Yoga says
11th December 2011 at 3:50 pmI love that you make these without egg replacer, without specialty flours..just PB and applesauce for the wet and add to the (mainstream) dry. Easy, everyone can find it, everyone can do it.
Have you ever made vegan cookies? = yes, once or twice 🙂
And good thinking with the PB tag..I have a post where I have all my PB stuff compiled. I do it more for myself so I can keep my own stuff straight. lol
Helen says
11th December 2011 at 8:50 pmHey Katie! Thanks for posting this recipe. I just made them today, and they are delicious. I also added some chocolate chips to the batter too. 😉 My family can’t tell that they’re vegan either!
Thanks again!
Helen
Chocolate-Covered Katie says
12th December 2011 at 2:06 amOh wow, I am so excited you already made them!
Lauren @ Chocolate, Cheese and Wine says
11th December 2011 at 4:34 pmI have never made vegan cookies, but I might have to now that I see how amazing these look!
Katie @ Nutrition in a peanut shell says
11th December 2011 at 4:40 pmmmm peanut butter cookies. I’m assuming these are more cake like while your other PB cookies are more fudgy?
Chocolate-Covered Katie says
11th December 2011 at 5:35 pmThese are more like the texture of pb cookies you’d buy in a store, if that makes sense :).
Anna @ Food Fitness Frolicking says
11th December 2011 at 4:41 pmHooray for peanut butter cookies! These look so chewy, gooey, soft and delicious. I bet the raw dough is quite good too 🙂
Mary @ Bites and Bliss says
11th December 2011 at 4:50 pmThose sound delicious. While I’m partial to flourless peanut butter cookies, I’m down for all kinds!!
Abby @ Abz 'n' Oats says
11th December 2011 at 10:22 pmYour single serve pb cookie is the only vegan cookie recipe I have ever made and it is SO good! 🙂
[email protected] says
11th December 2011 at 10:28 pmJust made these, with GF brown bread flour and without chilling the dough and they’re so good, chewy/crunchy and delicious, thank you 🙂
Chocolate-Covered Katie says
12th December 2011 at 2:07 amOh wow, I’m excited to know they work with that gf flour. People are always asking for gf options; I’ll definitely pass along your idea! 🙂
[email protected]keahorse says
12th December 2011 at 9:07 pmThey worked perfectly – I might have to test them again though, just to check… 🙂
Chocolate-Covered Katie says
13th December 2011 at 3:02 amLOL! You are too cute, Eleanor. You always make me smile :).
Katrina @ Warm Vanilla Sugar says
11th December 2011 at 10:29 pmThese cookies sound delicious! Great recipe 🙂
Lauren @ What Lauren Likes says
11th December 2011 at 6:09 pmWoah!! This is a great recipe! Love it 😀
Albizia says
11th December 2011 at 11:11 pmI almost always make vegan cookies because it is easier and I can eat as much batter as I want 😀 .
Amber K says
11th December 2011 at 6:34 pmThat is absolutely the best part of vegan cookies, all of the raw cookie dough!
~Jessica~ says
11th December 2011 at 6:43 pmI’ve been trying to be vegan for 10 years (I say ‘trying’ because I have BED and thus sometimes mess up and consume animal products. I hate myself for doing so though) and I agree that finding vegan products a decade ago was near impossible (aside from naturally vegan things, of course), particularly in the UK.
Your deep dish cookie pie is the best vegan dessert I’ve ever made. I don’t think anything else will ever match it.
xxx
Katelyn @ Chef Katelyn says
11th December 2011 at 7:13 pmALL of my cookies are sugar free. Pure magic.
Em says
12th December 2011 at 12:56 amI made them with almond butter, because it’s all I had in the house. They are off the hook good, and I’d bet be even better when I get a hold of some PB!!!!! As always, your recipes rock!!
Chocolate-Covered Katie says
12th December 2011 at 2:09 amI’ve been wanting to try them with other nut butters. I’m so excited to know they work with almond butter! I want to try them with Justin’s maple almond butter next… or maybe chocolate. 🙂
Lena says
11th December 2011 at 8:40 pmKatie!
I just wanted to say thank you, thank you, for all your wonderful baking recipes!
Last year I got really into Christmas baking, but after changing into a vegan and health food junkie, I was worried this year I couldn’t bring myself to bake all the milk, egg and sugar filled treats like last year. I’m so happy I’ve found your blog! A vegan baker’s heaven 🙂
Lena
Chocolate-Covered Katie says
12th December 2011 at 2:05 amAwww thank YOU for such a sweet comment!
Erin @ Creative Styletopia says
11th December 2011 at 10:00 pmThese look so good! I love PB cookies 🙂 I make vegan cookies often and my favorite part is definitely that I can eat the dough without the fear of raw egg!
Kit-Kat says
11th December 2011 at 10:59 pmOh yes! Vegan cookies are the norm!
Michaela says
12th December 2011 at 4:49 amhaha, that is exactly what I always tell myself! Raw vegan cookie dough is “safe”. Since I am a vegan, I have made tons of vegan cookies before and I will definitely try this recipe, as I love pb!
[email protected] says
12th December 2011 at 12:41 amPeanut butter cookies are my favorite! Well, peanut butter anything actually. I need cookies for a swap, maybe these will be the winners!
ash says
12th December 2011 at 1:57 amGreat recipe- we are trying to be an all vegan household– I’ve used applesauce in cakes and brownies before but never cookies-now I must try it! Thanks!
Kaila @healthyhelperblog! says
12th December 2011 at 2:28 amI use applesauce in all my baked goods!! It adds such a great level of moistness and texture!
Raquel @ Ovenmitts Vegan Blog says
12th December 2011 at 2:42 amI’m so glad you made a whole tag for your peanut butter recipes. It definitely deserves the attention, considering it’s probably the best food out there.. These cookies look great!
Char @ www.charskitchen.ca says
12th December 2011 at 8:20 amMmmmm peanut butter cookays!! I love the ones made by Sweets From The Earth 🙂 so good!
Christine says
12th December 2011 at 3:49 amconventional PB or natural PB?
Chocolate-Covered Katie says
12th December 2011 at 3:56 amI usually use natural (Whole Foods brand, salted), but conventional will work too!
Anonymous says
29th September 2012 at 4:12 pmThank you just the question I was going to ask. I have natural PB and worried it might be thin without all the oil and thickeners/stabilizers that get put into conventional PB. I suppose you might have to reduce the sugar too if you had conventional, but I am glad to be using natural.
On another note, I do not have AP flour so I will let you know how it goes and what I use.
Anonymous says
29th September 2012 at 4:15 pmOops, I should say I don’t have wheat flour. I actually found some cake and pastry flour do I will use that, and will also be trying a gf option.
Sonja says
12th December 2011 at 8:57 amthose pb cookies look great! I think I’ll make them for my birthday next weekend! I love the story about your early vegan days. Yes, I baked vegan cookies in the past and the last ones I made were oat cookies and my flatmates loved them although they are not vegans 🙂
Sarah says
12th December 2011 at 1:13 pmYUM! I made these, and I wish I’d doubled the batch. They’re the best pb cookies I’ve ever had, and my bf thinks so too!
LizAshlee says
12th December 2011 at 12:50 pmI LUV pb cookies and what a super simple recipe!
Dani says
12th December 2011 at 3:04 pmOMG these look absolutely AMAZING! I have never made vegan cookies before, but i will definitely be trying these ASAP. I mean they’re peanut butter cookies, how can they not be good if they have peanut butter in them! I bet they’d be even more delicious with chocolate tips!! Yummmm!
I absolutely love your blog cause I am a huge sweets addict! I just started my own blog, so I hope you’ll stop by and check it out at : http://chocolatecoveredsneakers.wordpress.com/
Chocolate-Covered Katie says
13th December 2011 at 4:14 pmAww thanks! I’ll be sure to check it out 🙂
Heather @ Run Eat Play says
12th December 2011 at 9:22 pmI’ve never made a vegan cookies. Those pb cookies look amazing – I can’t wait to try out the recipe. I love anything with peanut butter!
Amanda says
12th December 2011 at 10:06 pmI can’t even remember the last time I used an egg in a recipe. I LOVE vegan baking! I’m on a chia seed egg kick right now, and the texture is pretty much spot-on. My favorite part is definitely eating the cookie dough. Sometimes I get the urge to bake just so I can eat the dough. 🙂
jess says
1st February 2014 at 6:18 pmamanda.. are you using chia seeds to replace eggs?? I’ve recently attempted flax seeds to do that and it worked! would love to hear what you’re doing.
Karen says
12th December 2011 at 10:34 pmSO good!! I made 22 out of the batch and they were tiny before baking. They spread a lot & turned into perfect sized cookies! I can’t believe they have no eggs or oil!
Kathryn says
12th December 2011 at 11:04 pmI made these today and find them almost too gummy/peanut buttery. Would there be a way to thin out the flavour and consistency little bit?
Also, mine stayed pretty soft even though I did not refrigerate the dough… not sure if that’s normal.
Chocolate-Covered Katie says
12th December 2011 at 11:07 pmAdd more flour?
Chocolate-Covered Katie says
15th December 2011 at 12:07 amAlso, what pb did you use?
Michelle Felt says
13th December 2011 at 3:44 amOMG! These just came out of the oven and they are ridiculously ridiculously amazing! Thank you so very much 🙂 Words I overheard from the husband through his mouthful, “these are muffing amazing!” hehe
I doubled the recipe and left out 1/2 teaspoon of baking soda and didn’t have applesauce but added a chopped 1/2 of an apple to the food processor. They turned out just like the ‘regular’ cookies I made when I was little. I liked being able to make the fork pattern too. 🙂