Vegan Peanut Butter Bliss Cookies

Ok – time to be real. If you’ve read my other vegan recipes, you know I don’t go for all those crazy vegan (and expensive) ingredients. If a recipe calls for flax seed I’m running faster than a beagle after a rabbit. I’m not even sold on precious coconut oil. Two experiences gone bad. I like to stick to the ingredients my mom and grandma used. However (oh, this pains me to say), I did come across a vegan shortening made with red palms and coconut oil at my local Kroger. It’s called Nutiva and I decided to give it a chance on my peanut butter cookies. Damn it, the result was amazing. I even branched out to organic palm sugar. What’s happening to me? While I contemplate my life, enjoy these amazing vegan peanut butter cookies.


½ cup organic coconut palm sugar

½ cup brown sugar

½ cup peanut butter (I’d avoid the really oily natural crap, it’s makes flattens the cookie just like the thirties did my ass)

½ cup Nutiva shortening

¼ cup vegan butter (I used Earth Balance)

¼ cup unsweetened applesauce

1 1/3 flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Preheat the oven to 375 degrees. Mix sugars, PB, shortening, butter and applesauce with a mixer. Add dry ingredients.

Roll into one inch balls and place on ungreased cookie sheet. Lightly squash those suckers with a fork in the classic crisscross pattern. Bake for 8-10 minutes.


  • If the dough seems too greasy or too weak to hold a ball shape, add more flour.
  • These suckers burn fast, so keep a close eye on their bottoms (I just giggled).
  • Makes roughly 20 cookies, so double the recipe if you are a cookie monster.

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