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.
- Two bowls 9 ingredients: Quick and easy taking only about 45 minutes to mix up the cookies and bake these tasty Vegan Peanut Butter Cookies. One large bowl for mixing ingredients, one small bowl for sugar that you roll the delicious balls of dough into for a sugary coating. Making this recipe super quick and easy to clean up also.
- Vegan: These cookies are vegan and you would never even be able to tell.
- Staying fresh: This vegan peanut butter cookie recipe is chewy and soft for about 3 days in a sealed container on the counter, if any last longer than that, I’d freeze them in an airtight sealed container for up to 3 months. You can also freeze the dough balls unbaked for 3 months as well. Simply line a baking sheet with parchment paper, scoop out the dough balls, roll in sugar and freeze them, once frozen store them in a freezer safe ziplock bag.
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 organic white all purpose flour here, I have not tried any gluten free varieties.
- Peanut Butter: Gives the flavor of these 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 or Earth Balance butter here.
- Oat Milk: I like oat milk because it's mild in flavor and doesn't alter the peanut butter and sugar flavor of these cookies.
Variations
- Milk: Any plant milk will be fine to use.
- 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.
- Gluten free: I have not personally tried it but I usually have success with King Arthur 1:1 all purpose gluten free baking flour so I would try that if you are wanting to experiment, but do expect a slightly different texture as the base will be rice flour and not as glutinous as white flour.
- Adding chocolate chips: These are the best vegan peanut butter cookies for sure, but you can easily change the taste and texture of them by adding a sweetness from chocolate chips, yes this will slightly change the texture and definitely change the taste but if you love chocolate it will be a great addition.
- Perfect dessert or snack: These cookies are perfect as a quick grab for a snack with a glass of homemade oat milk or almond milk or added as a dessert after a meal.
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 milk and using the had mixer mix again for 1 minutes 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 12 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.
- Customization: You can easily adjust many ingredients in this recipe, yes each change will affect the cookies to a certain degree, but if it’s items you like it should work out ok. Like adding chocolate chips, changing the peanut butter to other nut butter, adding nuts or changing flour to gluten free flour.
- 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 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)
- ⅛ cup non-dairy milk (I used oat milk - 30 ml)
- 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 milk and using the had mixer mix again for 1 minutes 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 12 minutes. Remove and let cool 5 minutes. Repeat until all the dough is gone.
- Store in a sealed container for 3 days.
