Vegan Peanut Butter Cream Cheese Cookies

Enjoy these dairy-free Peanut Butter Cheesecake Cookies with a glass of soy milk. Crispy on the outside and chewy on the inside, you'll love every bite!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 98kcal

Author Marly McMillen

Ingredients

¾ cup peanut butter
8 oz vegan cream cheese
¾ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup plant-based milk
2¼ cup all-purpose flour
1 tablespoon ground flaxseed
2 tablespoons cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt

Instructions

In a medium-sized bowl cream together the peanut butter, vegan cream cheese, sugars, vanilla, and milk until light and fluffy, approximately two minutes.
In a separate bowl, combine the flour, flaxseeds, cornstarch, baking soda, baking powder, and sea salt. Stir until well combined and then pour into wet ingredients.
Stir until the dough forms a ball. Cover the dough with a lid or plastic wrap and refrigerate for 30 minutes to an hour. (You can even make this ahead and let the dough chill until the next day).
When you're ready to bake the cookies, heat your oven to 350˚F.
Use a cookie dough dispenser or a large spoon to drop dough onto a cookie sheet, allowing 2 inches between. Use a fork to make a criss-cross pattern in the tops of each cookie dough ball.
Bake for 10 - 12 minutes. The centers should still be soft, but the edges will be a nice golden color. Once they're cool enough to handle, place on a wire wrack to cool.
Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.

Nutrition