Low Iodine Classic Peanut Butter Cookies

Total time57 min

Prep time15 min

Cook time12 min

Low Iodine Classic Peanut Butter Cookies

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Ingredients

24 servings

½ cup (1 stick) unsalted butter, softened
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup granulated sugar
½ cup packed light brown sugar
1 cup creamy peanut butter
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ¼ cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
¼ tsp fine salt
2 tbsp granulated sugar, for rolling

Instructions

1
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
2
Add the peanut butter, egg, and vanilla extract to the butter mixture and beat on medium speed until fully combined and smooth, about 1 minute.

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