Raise your hand if you love peanut butter cookies! *Raises both hands* I know I do! And, today I have a recipe for vegan and keto-friendly Cinnamon Raisin Peanut Butter Cookies that are just as delicious as the traditional version. These cookies are perfect for the holiday season or just because! So, let’s get baking!
Cinnamon Raisin Peanut Butter Cookies
What You’ll Need: Ingredients and supplies
Before you can start whipping up a storm in the kitchen, you’ll need to ensure you have all the necessary ingredients and supplies. Amazon has everything you need to get started, from pots and pans to spices and seasonings. Plus, with Amazon’s Prime shipping, you can get your groceries delivered to your door in no time. So what are you waiting for? Get cooking!
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How to make Cinnamon Raisin Peanut Butter Cookies
Making cookies is a fun and easy activity that can be enjoyed by people of all ages. And thankfully, it doesn’t require a lot of ingredients or equipment. All you need is peanut butter, spices,
While the oven is heating, mix in two scoops of vanilla protein, two flax eggs or two eggs, 1 cup peanut butter, two scoops of Collagen Peptides, protein powder, 1/2 tsp ground cinnamon, two tablespoons of raisins, 1/2 tsp stevia (or 1 tbsp honey for non-keto and non-vegan variation), and a pinch of sea salt. You’ll want to mix the ingredients together.
Now comes the fun part: shaping the dough into cookies! You can use a cookie cutter to create any shape you want. Or, if you’re feeling creative, you can use a spoon to make little balls of dough. Roll dough into approx. 2 tablespoon balls (1-1.5”), place on a non-stick baking sheet or lined with parchment paper, and then flatten balls with a fork to form a cookie shape with a criss-cross. pop them in the oven and cook for 10 minutes. Once you have your desired shapes, place them on a baking sheet lined with parchment paper. Because I opted to make them into approx. 2 tablespoon balls (1-1.5”), once placed on a non-stick baking sheet or lined with parchment paper, and then flatten balls with a fork to form a cookie shape with a criss-cross.
Bake the cookies for 10-12 minutes or until they are golden brown. Take them out of the oven and finish with a flaky salt. Let them cool for a few minutes before enjoying them!
Tips and tricks
Tips and tricks are always appreciated when making any food for the first time, especially sweets. No one likes to fail when trying a new recipe, so here are some tips and tricks to making Cinnamon Raisin Peanut Butter Cookies that are sure to please.
Tip 1: First, ensure all ingredients are at room temperature before beginning. Room-temperature ingredients mix together more efficiently and produce a more consistent batter.
Tip 2: Use a cookie scoop or spoon to drop dough onto the baking sheet- this will help ensure evenly sized cookies.
Tip 3: Don’t forget the cinnamon! A generous amount of cinnamon in the dough will give these cookies the perfect flavor balance. Lastly, be patient when baking – over-baking results in dry, crumbly cookies.
How to Make a Flax Egg
If you’re like me and have an egg allergy or follow a vegan diet, flax eggs are the perfect alternative to eggs when it comes to baking. So, how exactly do you make a flax egg? Simple!
To make a flax egg, use 1 tablespoon of ground flax mixed with 1/2 teaspoon of baking powder and three tablespoons of room-temperature water. This equals 1 egg for baking.
With these tips and tricks in mind, anyone can make delicious Cinnamon Raisin Peanut Butter Cookies that are sure to please!
Cinnamon Raisin Peanut Butter Cookies Recipe
Recipe makes 12-14 cookies
Ingredients
- 2 scoops vanilla protein
- 2 flax egg or pasture-raised organic eggs
- 1 cup all-natural peanut butter
- 1/2 tsp ground cinnamon
- 2 tbsp raisins
- 2 scoops Collagen Peptides
- 1/2 tsp stevia (or 1 tbsp honey)
- 1/4 tsp Sea salt
- Flaky salt for finishing
Directions
1. Preheat oven to 350F.
2. While the oven is heating, mix in two scoops of vanilla protein, two flax eggs or two eggs, 1 cup peanut butter, two scoops of collagen, protein powder, 1/2 tsp ground cinnamon, two tablespoons of raisins, 1/2 tsp stevia (or 1 tbsp honey for non-keto and non-vegan variation), and a pinch of sea salt. You’ll want to mix the ingredients together.
3. Roll dough into approx. 2 tablespoon balls (1-1.5”), place on a non-stick baking sheet or lined with parchment paper, and then flatten balls with a fork to form a cookie shape with a criss-cross. Pop them in the oven and cook for 10 minutes. When ready, sprinkle a flaky salt salt.