March 5, 2021

Classic Vegan Peanut Butter Cookies

These vegan peanut butter cookies are perfectly sweet, chewy, and packed with peanut-buttery flavor. Easy to make and perfect for dunking in a big glass of almond milk!

Hand Grabbing a Vegan Peanut Butter Cookie From a Stack

I was on the fence a bit about this post. I’ve been itching to create a recipe for vegan peanut butter cookies for a while. Peanut butter cookies were always a favorite of mine growing up!

Obviously, being such a big fan of classic peanut butter cookies, I wanted my vegan version to be perfect. I worked on this recipe quite a bit, until they were almost there. Perfect flavor? Check! Just chewy enough texture? Check! Easy to make? Check!

The problem I kept running into was all about aesthetics. I couldn’t get my vegan peanut butter cookies to look just like the ones I ate growing up. I was snacking on a cookie from my last batch (the one you see in the photos), when I decided it didn’t matter. These peanut butter cookies tasted so good, I was okay with them looking a little rough around the edges.

What You’ll Need

Vegan Peanut Butter Cookies Arranged on a White Wooden Surface
  • Vegan butter. Look for brands like Earth balance or Miyoko’s.
  • Peanut butter. Normally I’m all about natural peanut butter, but for these cookies, regular old peanut butter works much better. Make sure it’s creamy (not chunky).
  • Organic sugar.
  • Organic brown sugar.
  • Non-dairy milk. Just about any variety will work…soy, almond or oat would all be goo choices. Whatever you use, make sure it’s unsweetened and unflavored.
  • Vanilla extract.
  • Flour. We’re using all-purpose wheat flour. Other types might work, but I can’t guarantee it.
  • Baking powder.
  • Baking soda.
  • Salt.

How to Make Vegan Peanut Butter Cookies

The following is a detailed photo tutorial on how to make vegan peanut butter cookies. Scroll down if you’d prefer to skip right to the recipe!

Stack of Vegan Peanut Butter Cookies with Bowl of Strawberries in the Background
  • Make sure to take your vegan butter out of the fridge early in the day, so it has time to soften up.
  • Now place the butter in a bowl with your sugars, peanut butter, milk, and vanilla.
  • Cream everything on high speed with a mixer for about 1 minute.
  • Begin stirring in your flour, about a third at a time.
  • Sprinkle your baking powder, baking soda, and salt over the final addition before stirring everything together.
Collage Showing Steps for Making Vegan Peanut Butter Cookie Dough: Add Liquid Ingredients and Sugars to a Bowl, Beat with Mixer, and Stir in Dry Ingredients in Stages
  • Shape your cookie dough into a ball and wrap it tightly in plastic.
  • Chill the dough for 2 to 3 hours, no more, no less! Check the dough periodically — you want it to be firm but not rock solid.
Hands Wrapping a Ball of Vegan Peanut Butter Cookie Dough in Plastic
  • Once your dough is ready, line a couple of baking sheets with parchment paper and heat up the oven.
  • Roll the dough into balls, then, if you’d like, roll each ball in some extra sugar.
Hand Dipping a Ball of Vegan Peanut Butter Cookie Dough in a Bowl of Sugar
  • Place your dough balls on a baking sheet and use a fork to flatten them out, pressing the tines into the top of the cookie once, turning the fork 90 degrees, then pressing again, to make a grid.
Hand Using a Fork To Flatten Balls of Vegan Peanut Butter Cookie Dough on a Baking Sheet
  • Pop the baking sheets into the oven and bake your cookies for 10 to 12 minutes, until they’re barely set.
  • Transfer the baking sheets to cooling racks so your cookies can cool — they will continue to set as they do!
Stack of Vegan Peanut Butter Cookies on a White Wooden Surface with Glass of Almond Milk and Bowl of Strawberries

Vegan Peanut Butter Cookie Tips & FAQ

  • Can these cookies be made gluten-free? I’m afraid I’m not sure. An all-purpose gluten-free flour blend might work, but I haven’t tried this.
  • Shelf-life & storage. Cookies will keep for about 2 weeks in a sealed container at room temperature, or about 3 months in the freezer.
  • Can I use natural peanut butter for this recipe? I don’t recommend using runny natural peanut butter, as your cookies will probably spread out too much. You can use conventional peanut butter or one of those peanut butters labeled as “natural,” but where the peanut oils have been replaced with palm oil or coconut oil (the consistency should be similar to conventional peanut butter).
  • Where can I get vegan butter? This is usually found near the regular butter at the store. Earth Balance and Miyoko’s are two popular brands.
  • Why does the sugar need to be organic? Most granulated sugar in the United States is processed using animal bone char. Organic sugar is processed differently and considered vegan.
  • Looking for more vegan versions of classic cookies? Try my chocolate chip cookies, gingerbread cookies, or oatmeal raisin cookies.
Hand Dipping a Vegan Peanut Butter Cookie in a Glass of Almond Milk

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Hand Grabbing a Vegan Peanut Butter Cookie From a Stack

Classic Vegan Peanut Butter Cookies

These vegan peanut butter cookies are perfectly sweet, chewy, and packed with peanut-buttery flavor. Easy to make and perfect for dunking in a big glass of almond milk!

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes

Servings 24
Calories 123 kcal
Author Alissa Saenz

Ingredients

  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup creamy peanut butter (not natural peanut butter)
  • 1/2 cup organic granulated sugar, plus 3 tablespoons for coating (optional)
  • 1/2 cup organic brown sugar
  • 1 tablespoon unflavored and unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Place the butter, peanut butter, sugar, brown sugar, milk and vanilla into a large mixing bowl.

  2. Beat the ingredients together with an electric mixer on high-speed, until smooth and creamy, about 1 minute.

  3. Being stirring in the flour, about 1/3 at a time.

  4. Before stirring in the last addition of flour, sprinkle the baking soda, powder, and salt on top. Proceed with stirring until the ingredients are uniformly mixed.

  5. Roll the dough into a ball and wrap it in plastic.

  6. Place the dough into the refrigerator to chill for 2-3 hours.

  7. Check the dough periodically after about 2 hours and remove it when it has firmed up quite a bit but isn’t rock hard.

  8. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.

  9. Roll the dough into 1-inch balls, then, optionally coat each ball by rolling it in a bowl filled with the additional 3 tablespoons of sugar.

  10. Arrange the balls evenly spaced on the baking sheet.

  11. Flatten each dough ball with a fork by first pressing the back of the fork into a ball, then rotating the fork 90 degrees and pressing again to create a grid.

  12. Place the baking sheets into the oven and bake the cookies for 10 to 12 minutes, until just barely set.

  13. Transfer the baking sheets to cooling racks for the cookies to cool. They will continue to set as they do.

Nutrition Facts

Classic Vegan Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 123 Calories from Fat 59

% Daily Value*

Fat 6.5g10%

Saturated Fat 1.8g9%

Sodium 127mg5%

Potassium 57mg2%

Carbohydrates 14.9g5%

Fiber 0.9g4%

Sugar 5g6%

Protein 2.1g4%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

Source