These vegan peanut butter cookies are made in one bowl and take just 12 minutes to bake! Crisp edges and soft in the middle, these are so easy to make!
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.
While those were all delicious, they were made with eggs and butter.
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.
Why you’ll love this recipe
- Bakes in 12 minutes. Although these cookies need to be chilled for a few minutes, the actual baking time is pretty much nothing.
- No egg replacer needed. Most vegan baked goods require an egg substitute, but not this one!
- Easy to make ahead. If you are the kind of person who likes to keep a batch of cookie dough frozen to make at another time, this dough works perfectly for it.
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!
You’ll love the simple and basic ingredient list to make this recipe that uses basic pantry staples. Here is what you’ll need:
- 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 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!
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!
Step 1- Make the cookie dough
Start by adding your flour, baking powder, and baking soda into a mixing bowl and mix together. 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.
Step 2- Chill and shape
Next, 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.
Step 3- Bake the cookies
Now, 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 recipe
- Do not over-mix 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 spread considerably.
- Do not over-bake 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
What we love about these cookies is that you can prep the dough in advance and also freeze it for later! Here are best practices for cookies and cookie dough:
- 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.
- Double Chocolate Cookies
- Levain Bakery Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Chocolate chip cookies
Frequently Asked Questions
If you’d like these cookies to be gluten free, swap out the all purpose flour for a gluten free flour with added xanthan gum.
If you over-bake the cookies, you risk them being dry and brittle. Remove them from the oven when the edges are just golden.
Unless you choose a flavored peanut butter, there is no dairy or eggs in them.
Vegan Peanut Butter Cookies
- 1 cup all purpose flour gluten free, if needed
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup powdered sugar
- 1 cup peanut butter
- 1/4 cup milk of choice I used unsweetened almond milk
- 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.
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Hi! these look wonderful, and I plan to try them very soon! Just a couple things: there is no mention of vanilla in the written recipe, though I see it in the post, just FYI. Also, do the cookies spread in baking? Just wondering how much to flatten them. Thanks for your input and all of the amazing recipes!
Will fix it up 😀 They can, but refrigerate the dough for 30 minutes prior and they shouldn’t do it much 🙂
I doubled the recipe and used 1 cup of almond flour and one cup of gf flour. I added some chocolate chips too. Turned out really well! Thanks for the wonderful recipe!
I was wondering if I could bake these as a bar cookie? How much time would they need to bake for? Thanks Kim
You can experiment and see