Vegan Peanut Butter Cookies
These easy vegan peanut butter cookies are soft, chewy, sweet and salty! The recipe is dairy-free, gluten-free friendly, and contains no eggs. They’re made with one bowl, pantry staples, and a no chill cookie dough. This is one of the best peanut butter desserts!
Peanut butter lovers rejoice! These vegan peanut butter cookies are THE ultimate cookie flavor for you. They have a delicious melt-in-your-mouth texture and a rich, buttery flavor. They’re salty-sweet, soft, moist, and chewy all at once.
The easy recipe is made in one bowl with simple ingredients – like flour, butter, sugar, and peanut butter. From start to finish, you can enjoy them within 30 minutes or less. Enjoy them all year long, whether it’s with ice cream during summertime or gifted to friends during the holidays.
These peanut butter cookies are:
- Vegan, dairy-free, eggless, and gluten-free friendly
- Soft, chewy, tender, and moist
- An easy one bowl cookie recipe
- Made with pantry staples
- A sweet and salty cookie recipe
- A classic dessert for peanut butter lovers!
Ingredients in vegan peanut butter cookies
- Flour: These cookies are made with plain flour, also known as all-purpose flour. If you follow a gluten-free diet, you can use gluten-free baking flour. I personally love the Bob’s Red Mill brand.
- Peanut butter: Use a thicker peanut butter, not a super drippy, thin kind.
- Vegan butter: Vegan buttery spread is best for baking cookies. You can use dairy-free butter sticks, but I always get better results with the kind that comes in a tub.
- Sugar: We’ll use half granulated sugar and half light brown sugar. This combo creates a moist and chewy texture. Additionally, the cookie dough balls are rolled in extra sugar before baking.
- Almond milk: Use any type of plant-based milk, such as almond milk.
- Vanilla extract: An entire tablespoon of vanilla extract is needed. It creates a delicious vanilla flavor and aroma while baking.
- Cornstarch: Cornstarch gives the cookies a tender texture and slight crumble.
- Baking soda and baking powder: These ingredients help the peanut butter cookies rise and spread while baking.
- Salt: Peanut butter is already a bit salty, but we’ll add an extra dash to enhance the salty-sweet flavor.
How to make easy vegan peanut butter cookies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Next, add peanut butter, vegan butter, granulated sugar, and light brown sugar to a large bowl. Using an electric handheld mixer or a stand mixer, cream the ingredients together until combined (about 1-2 minutes). Add the almond milk and vanilla extract. Cream together once more to combine.
Then, add all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Fold the ingredients together until evenly combined.
After, add the extra 1/2 cup granulated sugar for rolling to a small bowl. Scoop the cookie dough into balls, then roll in the sugar to evenly coat the outside. Transfer balls of cookie dough to the baking sheet(s).
Finally, bake cookies for 14-16 minutes on the middle rack in your oven. You should remove them from the oven while the center still appears underbaked. Once you remove them from the oven, let the cookies rest on the baking sheet for 5 minutes. They will de-puff and firm up while cooling. Enjoy!
Frequently asked questions (FAQ)
Why are my peanut butter cookies falling apart?
If your cookies are too crumbly or falling apart, they are probably too dry. What causes this? Either too much flour or too much peanut butter was used. To resolve this issue, I recommend weighing the ingredients for accurate results. The recipe calls for 170g flour and 256g peanut butter.
What can you substitute for butter in peanut butter cookies?
I do not recommend substituting anything in this recipe, especially not the vegan butter. You must use both vegan butter and peanut butter.
Is peanut butter vegan?
Yes! Despite the name, peanut butter does not contain any butter. Instead, it’s made from just peanuts. Sometimes, it also contains a little salt, oil, and sugar.
Why do you press down on peanut butter cookies?
Oftentimes, you need to press down on peanut butter cookies to help them spread while baking. However, this is not required for this particular recipe. Simply roll the dough into balls, coat in sugar, and then place on the baking sheet.
Tips for making the best peanut butter cookies
Use a no-stir peanut butter. I do not recommend using a super drippy, thin peanut butter. Instead, choose a no-stir brand (or one that needs minimal stirring) and has a thicker consistency.
Measure the flour correctly. For the best results, use a food scale to weigh the flour accurately. This recipe uses 170g of flour. If you do not have a food scale, make sure you gently spoon the flour into the measuring cup and scrape off any excess with a flat surface (like the back of a knife). Do not scoop or pack flour into the measuring cup.
Use slightly softened butter. Slightly softened butter is best for baking cookies. It should take a subtle imprint when you gently press it with your finger.
Bake cookies on the middle rack in your oven. For truly soft and chewy peanut butter cookies, bake them on the middle rack of your oven. This will produce evenly baked cookies.
Underbake the cookies. Remove them from the oven while the edges are light golden brown, but the center still looks underbaked. The cookies will de-puff and firm up while cooling on the baking sheet.
How to store them
Store these vegan cookies inside a sealed container at room temperature. Enjoy within 3-4 days.
Alternatively, if you would like to store them longterm, you can freeze the cookie dough or the baked cookies. Follow the steps below.
- How to freeze peanut butter cookie dough: place balls of cookie dough (before rolling in sugar) inside a ziplock bag. Remove as much air from the bag as possible before sealing. Store in the freezer for up to 3 months. Let thaw to room temperature before rolling in sugar and baking.
- How to freeze peanut butter cookies: place the baked and cooled cookies inside a ziplock bag. Store in the freezer for up to 3 months. Let thaw to room temperature before consuming.
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Vegan peanut butter cookies are chewy, soft, moist, and easy to make! The one bowl recipe is gluten-free friendly, dairy-free, and contains no eggs. They are made in 30 minutes with pantry staples like flour, butter, sugar, and peanut butter. These sweet and salty cookies are one of the best peanut butter desserts! #vegancookies #cookierecipes #peanutbuttercookies #peanutbutter #cookierecipe #veganbaking #vegandesserts #vegandessert #glutenfreecookies
- 1 cup peanut butter (see notes*)
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, tightly packed
- 1/4 cup almond milk
- 1 tbsp vanilla extract
- 1 and 1/4 cups all-purpose flour (170g) (see notes**)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar, for rolling
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, vegan butter, granulated sugar, and light brown sugar. Using an electric handheld mixer or a stand mixer, cream the ingredients together until combined (about 1-2 minutes). Add the almond milk and vanilla extract. Cream together once more to combine.
- Add all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Fold the ingredients together until evenly combined.
- In a small bowl, add the extra 1/2 cup granulated sugar for rolling. Scoop the cookie dough into balls, then roll in the sugar to evenly coat the outside. Transfer balls of cookie dough to the baking sheet(s).
- Bake cookies for 14-16 minutes on the middle rack in your oven. You should remove them from the oven while the center still appears underbaked. Once you remove them from the oven, let the cookies rest on the baking sheet for 5 minutes. They will de-puff and firm up while cooling. Enjoy!
- *Peanut butter: Use a thicker peanut butter, not a super drippy kind.
- **How to measure flour: Flour should never be scooped or packed into a measuring cup. Instead, gently spoon the flour into a measuring cup and scrape off any excess. For accurate measurements, I highly recommend weighing the flour. This recipe uses 170g of all-purpose flour.
- How to store cookies: Store cookies inside a sealer container at room temperature for 3-4 days. If saving longterm, store inside a sealed ziplock bag in the freezer for up to 3 months.
- Serving Size: 1 cookie
- Calories: 172
- Sugar: 11g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3.5g
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