Vegan Peanut Butter Cookies

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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 146kcal

Author Arman Liew

Ingredients

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

Instructions

Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
In a large mixing bowl, combine the flour, baking powder, powdered sugar, and baking soda, mixing well. Add the peanut butter and milk and mix until just combined.
If you want thicker cookies, cover the mixing bowl and refrigerate the cookie dough for 30 minutes.
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

Video

Notes

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.
Freezing cookie dough. Freeze individual dough balls and keep in a ziplock bag. Bake from frozen, but add an extra 5 minutes cooking time.
Leftovers. Keep at room temperature for up to 2 weeks or in the freezer for 6 months.
Gluten-free. Use a gluten-free flour blend that has xanthan gum in it, like Bob's Red Mill or Dove's Farm. Please do not use any grain-free flour (almond, coconut, etc), as it won't work.

Nutrition