Vegan peanut butter cookies are a twist on the classic cookie your grandma would make every weekend! Slightly crispy edges but soft in the center, these cookies are made with no eggs, no butter, and no dairy, but you’d never tell. One bowl and ready in just 12 minutes!
Did you grow up eating peanut butter cookies? I sure did. I think in my household, peanut butter cookies were made more often than any other cookie here. Now, it’s no secret that I LOVE LOVE LOVE Peanut butter. I also love cookies.
While I do already have a 3 ingredient peanut butter cookie recipe, it’s not exactly the best vegan cookie possible. While it can be made without eggs, the texture is not 100% like the classic.
Not anymore. I had to create a vegan peanut butter cookie recipe that tasted JUST like the original. The only real tweaks I made was to add some flour and switched up the sugar used, but I promise you, it won’t compromise on taste.
While it has no eggs, butter, or oil in them, you won’t be able to tell. It is loaded with peanut butter flavor and has the perfect texture we love in a cookie- the slightly crispy edges, the soft centers, and using simple and affordable ingredients!
How to make peanut butter cookies?
Unlike traditional cookies, these peanut butter ones don’t need any fancy mixers to kitchen gadgets to put together- just one bowl! They come together to easily, the hard part is waiting for the dough to chill!
- All purpose flour– Sift your flour first, to ensure that there are no clumps. You can also use gluten free all purpose flour, like Bob’s Red Mill 1:1.
- Baking powder and baking soda– A combination of the two ensures the cookie remains thick and rises nicely.
- Peanut Butter– Smooth and creamy peanut butter, not crunchy. I recommend using a brand that has no added sugar. Avoid using all natural peanut butter (smooth or crunchy) and they often have a hard time mixing into the flour. You want to be using the mainstream brands, like. Jif or Teddy’s.
- Powdered sugar– Many peanut butter cookie recipes call for white or brown sugar, but using powdered sugar gives them a lovely thickness, but with a softer texture.
- Non dairy milk– Any plant based milk works. I’ve used oat milk, unsweetened almond milk, and even soy milk.
- Vanilla extract– A must for any good cookie recipe!
In a mixing bowl, add your flour, baking powder, and baking soda, and mix well. In a separate bowl, add your peanut butter, powdered sugar, and two tablespoons of milk. Beat together (either by hand or a stick mixer), until combined and smooth. Whisk in the vanilla extract. Slowly add the dry ingredients and mix well, until combined. If the dough is too thick or crumbly, add an extra tablespoon or two or milk.
Cover the dough and refrigerate for 30 minutes. Once it has been slightly chilled, form 12 balls of cookie dough and place on a lined cookie sheet or baking sheet. Press down onto each cookie or use a cookie mold if you’d like patterns. Bake the cookies for 12-14 minutes, or until the edges begin to look golden brown. Remove from the oven and allow cookies to cool on the sheet completely.
Tips to make the best cookies
- Do not overmix the dough, otherwise it will be prone to spreading. You want all the ingredients to be just incorporated together.
- You must chill the dough for 30 minutes before baking them, so they remain thick. Again, if this is omitted, your cookies will overspread.
- Do not overbake the cookies. These are the kind of cookies that continue to cook as they are cooling down. When they look like they are just beginning to go golden around the sides, remove them from the oven.
- For a more traditional classic peanut butter cookie, you can roll the cookie dough balls in some granulated sugar, before baking them.
Make ahead and storage tips
- To make ahead cookie dough– If you’d like to prepare the dough in advance, you can keep it chilled and covered for up to 2 days. Be sure to remove it from the refrigerator 30 minutes before baking.
- To store– Leftover cookies will keep fresh at room temperature, in a sealed container, for up to 2 weeks. They will keep longer if you refrigerate them.
- To freeze cookies– Place cookies in a ziplock bag and place it in the freezer for up to 6 months.
- To freeze cookie dough– Form a large ball of cookie dough and wrap in plastic wrap, ensuring no pockets of air can enter, and it is completely sealed. Place in the freezer for up to 2 months. Before using the cookie dough, thaw it overnight in the refrigerator, before letting it sit at room temperature for 30 minutes, before baking.
More vegan cookie recipes you’ll enjoy
- Double Chocolate Cookies
- Levain Bakery Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Monster Cookies
Vegan Peanut Butter Cookies
- In a large mixing bowl, add your flour, baking powder, and baking soda and mix well. Set aside. In a separate bowl, whisk together your powdered sugar, peanut butter, and milk, until thick and smooth.
- Combine your wet and dry ingredients. If the dough is too thick, add an extra tablespoon of milk. Cover the mixing bowl and refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 180C/350F. Line a large baking tray with parchment or a cookie sheet.
- Remove the cookie dough from the refrigerator and form 12 balls of dough. Place each ball of cookie dough on the lined tray, one to two inches apart. Press down on each cookie or use a cookie stamp. Bake the cookies for 10-12 minutes, or until just beginning to go golden.
- Remove from the oven and allow cookies to cool on the tray completely.