1

ABOUT THE RECIPE:

These cookies make an ideal, easy-to-prepare treat since they do not require baking! This tasty “cookie” is a good recipe to make with children’s help and it makes a fun holiday cookie too!

Makes 16 cookies

2

INGREDIENTS:

1 cup vegan cookie crumbs (see note) or vegan graham cracker crumbs
1⁄2 cup chopped walnuts

1⁄3 cup raisins

4 to 5 heaping tablespoons peanut butter (creamy or chunky), plus more if needed

3 tablespoons brown rice syrup, date syrup, or maple syrup

3

INSTRUCTIONS:

Line a large baking sheet with unbleached parchment paper. Put all of the ingredients in a medium bowl.

Mix together with clean hands until all of the ingredients are incorporated, adding more peanut butter if the mixture is not holding together when squeezed in the palm of your hand. The dough will be very stiff.

4

For each cookie, very firmly press about 1 tablespoon of the dough into a cookie scoop, then gently place it onto the lined baking sheet. Shape each cookie into a dome shape, using your hands (to help them hold together)

Refrigerate for about 4 hours, or until the cookies have set. Store any leftover cookies in the refrigerator, tightly covered, for up to 3 days.

5

NOTE: Vegan vanilla snaps and/or vegan peanut butter cookies are great to use for the base of this recipe.

Ingredients

Directions

1

ABOUT THE RECIPE:

These cookies make an ideal, easy-to-prepare treat since they do not require baking! This tasty “cookie” is a good recipe to make with children’s help and it makes a fun holiday cookie too!

Makes 16 cookies

2

INGREDIENTS:

1 cup vegan cookie crumbs (see note) or vegan graham cracker crumbs
1⁄2 cup chopped walnuts

1⁄3 cup raisins

4 to 5 heaping tablespoons peanut butter (creamy or chunky), plus more if needed

3 tablespoons brown rice syrup, date syrup, or maple syrup

3

INSTRUCTIONS:

Line a large baking sheet with unbleached parchment paper. Put all of the ingredients in a medium bowl.

Mix together with clean hands until all of the ingredients are incorporated, adding more peanut butter if the mixture is not holding together when squeezed in the palm of your hand. The dough will be very stiff.

4

For each cookie, very firmly press about 1 tablespoon of the dough into a cookie scoop, then gently place it onto the lined baking sheet. Shape each cookie into a dome shape, using your hands (to help them hold together)

Refrigerate for about 4 hours, or until the cookies have set. Store any leftover cookies in the refrigerator, tightly covered, for up to 3 days.

5

NOTE: Vegan vanilla snaps and/or vegan peanut butter cookies are great to use for the base of this recipe.

No-Bake Peanut Butter Cookies
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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