These Vegan Peanut Butter Cookies are soft and chewy, rolled in sugar and melt in your mouth! Only needing 9 ingredients I know you will love them.
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Why you will love this recipe
- Perfect Texture: These easy Vegan Peanut Butter Cookies are chewy and soft from the combination of the peanut butter, vegan butter and sugars creamed together and have a slight taste of vanilla.
- 9 ingredients: Quick and easy taking only about 45 minutes to mix up the cookies and bake these tasty Vegan Peanut Butter Cookies.
- Vegan: These cookies are vegan and you would never even be able to tell.
- Staying fresh: These Vegan Peanut Butter Cookies are chewy and soft and stay that way for about 3-5 days in a sealed container on the counter. You can also freeze them see recipe notes.
If you love chocolate chips cookies check out my Crispy Chocolate Chip Cookies, Chocolate Chip Cookie Bars, Chocolate Chunk Coconut Oat Cookies, Vegan Oatmeal Raisin Cookies, Edible Cookie Dough or my seasonal Vegan Snickerdoodle Cookies, Vegan Apple Cider Cookies, Pumpkin Chocolate Chip Cookies I know you will love them all!
Ingredients
For the full list of ingredients and quantities for these Vegan Peanut Butter Cookies check the recipe card below.
- White and Brown Sugar: The combo of both sugars gives the perfect amount of chewy texture to these Vegan Peanut Butter Cookies.
- Flour: I used unbleached white all purpose flour here, I have not tried any gluten free varieties.
- Peanut Butter: Gives the flavor to these Vegan Peanut Butter Cookies, I like to use a natural peanut butter with nothing added to it (just peanuts and salt).
- Vegan Butter: I like to use Miyokos (now called MELT), Vio Life or Earth Balance butter here.
- Yogurt: I like unsweetened coconut or almond yogurt for these Vegan Peanut Butter Cookies .
Variations
- Nut butter: If you'd like you can swap the peanut butter for almond butter, cashew butter, walnut butter, pecan butter, hazelnut butter or even sunflower butter, just know that any swap will change the taste and texture of these Vegan Peanut Butter Cookies and they obviously won't be peanut butter flavored any more.
- Add nuts: You can add chopped pecans, almonds or macadamia nuts or other nuts that you like to these Vegan Peanut Butter Cookies.
- Adding chocolate chips: These are the best Vegan Peanut Butter Cookies but you can easily change the taste and texture of them by adding a sweetness from chocolate chips, or even a vegan chocolate kiss on top to make them peanut butter blossoms!
How to make these Vegan Peanut Butter Cookies
Prep: Pre heat the oven to 375° F and line a baking sheet with parchment paper.
Step 1: In a large mixing bowl add the softened butter (let sit out for at least 30 minutes to soften) white sugar, brown sugar and cream together using a hand mixer for about 2 minutes.
Step 2: Add in the peanut butter, vanilla and yogurt and using the had mixer mix again for 1 minute until well combined.
Step 3: Add the flour, baking soda and salt and mix until well combined, use a spatula to scrape down the sides as needed.
Mixed up cookie dough!
Step 4: Put extra sugar in a small bowl to roll the cookie dough balls in.
Step 6: Use a 1 ounce cookie scoop and scoop out balls and roll them in the sugar, place on the lined baking sheet (I got 6 cookies on a large baking sheet) and place in the oven on the middle rack to bake for 11 minutes. Remove and let cool 5 minutes. Repeat until all the dough is gone. Store in a sealed container for 3 days.
Expert Tips
- Softened butter: Softened/room temperature butter is not the same as melted butter, be sure to let it sit out for at least 30 minutes, this is so you can mix the sugar with the butter easily.
- Storing: A sealed container is the best way to store these cookies, to help keep the cookies soft and moist add a plain white piece of bread (be sure plain white bread so cookies don't take on the flavor of the bread).
- Cool the cookies: Let the Vegan Peanut Butter Cookies cool, yes its hard to wait before eating the cookies, but as they cool the cookies set so they don't fall apart when you pick them up. The peanut butter flavor is also greatly enhanced once the cookies are cooled.
Recipe FAQs
Yes you can substitute natural peanut butter in place of regular peanut butter. Generally natural peanut butter needs to be stirred up a bit until it is a smooth consistency. This recipe actually calls for natural peanut butter.
The ingredients you use in your homemade vegan cookies are the deciding factor. These vegan peanut butter cookies are made entirely from vegan ingredients only! A vegan cookie avoids all animal-derived products, such as eggs, butter, milk, and honey and more. Be sure to follow the recipe and if you substitute anything be sure it's a vegan item, if it's not then it will not be a vegan cookie.
Vegan cookies are made with common ingredients like flour, sugar, vanilla, baking powder, baking soda, and salt. However, unlike traditional cookies, vegan cookies do not contain any dairy or eggs. In this recipe, vegan butter, plant-based milk, and vegan sugars and vegan peanut butter are used, there are no eggs or dairy.
Some brands contain gelatin that comes from collagen which is not vegan. They use gelatin so the flavorings and spices adhere to the peanuts. Not all brands of peanuts use gelatin if it's not stated vegan on the bag/container you'd need to check with that company to find out if they use gelatin.
More Cookie Recipes
Vegan Peanut Butter Cookies
Ingredients
- ½ cup sugar (100 grams)
- ½ cup light brown sugar (packed-110 grams)
- ½ cup vegan butter (softened, I used Miyokos - 113 grams)
- ½ cup natural peanut butter (120 grams)
- ¼ cup non-dairy yogurt (I used unsweetened coconut - 60 grams)
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour (unbleached - 219 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Extra sugar for rolling the cookie dough in.
Instructions
- Pre heat the oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl add the softened butter (let sit out for at least 30 minutes to soften) white sugar, brown sugar and cream together using a hand mixer for about 2 minutes.
- Add in the peanut butter, vanilla and yogurt and using the had mixer mix again for 1 minute until well combined.
- Add the flour, baking soda and salt and mix until well combined, use a spatula to scrape down the sides as needed.
- Put extra sugar in a small bowl, use a 1 ounce cookie scoop and scoop out balls and roll them in the sugar, place on the lined baking sheet (I got 6 cookies on a large baking sheet) and place in the oven on the middle rack to bake for 11 minutes. Remove and let cool 5 minutes. Repeat until all the dough is gone.
- Store in a sealed container for 3-5 days on the counter.
