Moon Cookies

These cookies skip the eggs and butter entirely. Canola oil and soy milk keep things vegan, while a generous amount of peanut butter provides the rich, sticky backbone that holds everything together.

Rolled oats mixed into cake flour give Moon Cookies a hearty chew with soft edges. Pressing the portioned dough flat to about ¼ inch before baking is important. It creates thin, crisp-edged cookies with chewy centers rather than puffy rounds.

A touch of cinnamon in the dry mix adds warmth that pairs naturally with the peanut butter, and semi-sweet chocolate chunks scattered throughout bring the sweetness since the dough itself stays on the less-sweet side.

These come together in about 30 minutes start to finish. The dough mixes quickly and doesn’t need chilling, so you can go from craving to cookie fast.

Pro Tips

• Use natural peanut butter (the kind you stir) for the best flavor and texture. Heavily processed brands add too much sugar and change the consistency.
• Press the dough portions down firmly. If they’re too thick, the centers won’t bake through in 15 minutes.
• Pull them from the oven when the edges are golden but the centers still look slightly soft. They firm up as they cool on the pan.
• Let cookies cool on the baking sheet for at least 5 minutes. They’re fragile when hot.

Variations

• Trail mix version: Add raisins, sunflower seeds, or coconut flakes along with the chocolate for a loaded cookie.
• Nut-free option: Swap the peanut butter for sunflower seed butter to keep them vegan and allergy-friendly.