Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.

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Holiday Baking Begins with these soft pillowy Peanut Butter Cookies. These cookies are easy and ready within minutes. They are studded with buttery pecans and chocolate chips. Use dried cranberries or other additions.

I usually use smooth Almond butter to make these cookies as that is my preferred nut butter. Use any nut butter of choice. Almond buuter is more drippy and moist compared to pb. It also depends on the brand as some have added oil. So the dough might need less flour (or additional moisture) depending on the nut or seed butter used. The cookie dough can be prepared ahead and chilled for up to 2 days. Of course, the cookie dough is also edible, so you may or may not have any remaining by the end of the day. These cookies are palm oil free if you use a nut butter that doesn’t have added palm oil.

More Cookies from the blog. No palm oil in these recipes.

Steps:

Cream the wet ingredients until well combined. Add the dry and mix in to make a soft dough. Fold in the pecans and chocolate chips.

Chill, shape into balls and place on baking sheet. Press using a fork to make criss cross pattern.

Bake for 11 minutes. Cool completely and serve or store.