Craving more vegan cookie recipes? Try my vegan Girl Scout cookies, vegan chocolate chip cookies, and vegan double chocolate cookies next. Did you grow up eating peanut butter cookies? I sure did. In my household, peanut butter cookies were made more often than any other cookie. Now sometimes, I need that classic peanut butter cookie flavor, but sans egg and dairy. That’s where my vegan cookies come in.
Why I love this recipe
Freshly baked in 12 minutes. Yes, you’ll have to chill the dough, but the actual bake time is super quick. No egg replacers needed. Most vegan cookie recipes require flax eggs or other egg substitutes, but not this one! Easy to make ahead. If you’re like me and try to keep a batch of cookie dough in the freezer at all times, just in case, this recipe is perfect. The perfect taste and texture. Like my healthy peanut butter cookies, these cookies tick all the boxes.
Ingredients needed
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), as they often have a hard time mixing into the flour. You want to be using 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!
How to make vegan peanut butter cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the cookie dough. In a large mixing bowl, combine the flour, baking powder, and baking soda. In a separate bowl, whisk together the powdered sugar, peanut butter, and milk. Step 2- Chill the dough. Combine the two bowls. Cover the bowl and refrigerate for 30 minutes. Step 3- Prep. Preheat the oven to 180C/350F and line a large baking tray with parchment paper. Step 4- Shape and bake. Form 12 dough balls and place them on the parchment-lined baking sheet 1-2 inches apart. Press down on each cookie with a fork. Bake the cookies for 10-12 minutes or until golden.
Arman’s recipe tips
Swap the peanut butter. This may sound like blasphemy, but you can, in fact, use other types of nut butter to make these cookies. I just made a batch with almond butter, and they turned out great! Don’t over-mix the dough. Otherwise, the cookies will spread too much. Only mix until you have a smooth dough. Chill the dough! I know it can seem like a pain, but chilling the dough helps the cookies not overspread and remain thick and chewy. Add a sugar coating. For a more traditional peanut butter cookie ‘look,’ roll the peanut butter cookie dough balls in sugar before baking them. Make the cookie dough in advance. Prepare the dough up to two days in advance and keep it covered in the fridge, then let it come to room temperature for 20 minutes before baking. You can also freeze the cookie dough, but you’ll want it to thaw overnight in the fridge first.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for up to one month. To freeze: Transfer the leftover cookies into a freezer-safe container and freeze for up to six months.
Frequently asked questions
More vegan dessert recipes
Vegan brownies Vegan chocolate cake Vegan cookie dough Vegan cinnamon rolls Or any of these vegan desserts
Originally updated September 2022, updated and republished July 2024
