Delicious Vegan Peanut Butter Cookies Recipe!
Peanut butter cookies are the kind of treat that feels like home—warm, cozy, and just sweet enough.
These vegan peanut butter cookies bring that same comfort without dairy or eggs, and they’re incredibly easy to make.
You don’t need special tools or fancy ingredients, just pantry basics and a mixing bowl.
The result is soft, chewy cookies with crispy edges and a rich, nutty flavor. If you love a classic cookie with minimal fuss, this recipe will become a go-to.
Why This Vegan Peanut Butter Cookies Recipe Works
This recipe uses peanut butter as both a flavor booster and a natural binder, so there’s no need for eggs.
A bit of plant-based milk brings the dough together and keeps it moist.
Baking soda provides lift, while a mix of brown and white sugar keeps the texture balanced: chewy centers, lightly crisp edges.
The dough is easy to handle and doesn’t require chilling, though chilling can help if your kitchen is warm.
Best of all, the ingredients are flexible and forgiving, making this perfect for beginners.
What You’ll Need
- 1/2 cup coconut oil or vegan butter, softened (not melted)
- 1 cup creamy peanut butter (natural or processed; see pitfalls section for tips)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 tablespoons unsweetened plant milk (oat, almond, or soy)
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt (skip if peanut butter is very salty)
- Optional mix-ins: 1/2 cup vegan chocolate chips, chopped peanuts, or a sprinkle of flaky salt
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).Line two baking sheets with parchment paper for easy cleanup.
- Cream the fats and sugars: In a large bowl, beat the softened coconut oil or vegan butter with the granulated and brown sugars until light and creamy, about 1–2 minutes. A hand mixer is helpful but not required.
- Add peanut butter and liquids: Mix in the peanut butter, vanilla, and plant milk until smooth and fully combined. The mixture should look glossy and thick.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.This prevents pockets of leavening.
- Combine into a dough: Add the dry ingredients to the wet mixture. Stir just until no dry streaks remain. If adding chocolate chips or chopped peanuts, fold them in now.
- Check consistency: The dough should be soft but not sticky.If it’s too sticky to roll, chill it for 15–20 minutes or stir in 1–2 tablespoons more flour.
- Shape the cookies: Scoop about 1 1/2 tablespoons of dough per cookie (a small cookie scoop works well). Roll into balls and space them 2 inches apart on the sheets.
- Criss-cross pattern: Use a fork to gently press a criss-cross on top of each dough ball, flattening them slightly. This helps them bake evenly and gives the classic look.
- Bake: Bake for 9–11 minutes, until the edges are set and lightly golden.The centers may look soft—this is perfect for chewy cookies.
- Cool: Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack. They firm up as they cool.
Keeping It Fresh
Store cookies in an airtight container at room temperature for up to 5 days. Slip a small piece of bread or a slice of apple into the container to keep them soft; replace it every day or two.
For longer storage, freeze the baked cookies for up to 2 months. You can also freeze portioned, unbaked dough balls for up to 3 months—bake straight from frozen, adding 1–2 minutes to the bake time.
Health Benefits
Peanut butter provides plant-based protein and healthy fats that help keep you satisfied. Using plant milk and vegan fats makes these dairy-free and suitable for many dietary needs.
Compared to some bakery cookies, these use straightforward ingredients without artificial additives. If you want to reduce refined sugar, you can swap part of the granulated sugar for coconut sugar, which adds a caramel note. For extra fiber, use up to half whole-wheat pastry flour without sacrificing tenderness.
Pitfalls to Watch Out For
- Overbaking: The cookies should look slightly underdone in the center when you pull them out.They firm up as they cool. Overbaked cookies turn dry fast.
- Runny natural peanut butter: If your peanut butter is very oily, stir it well before measuring. You may need 1–2 extra tablespoons of flour to balance the moisture.
- Too much flour: Spoon flour into the measuring cup and level it off.Packed flour makes dense, crumbly cookies.
- Warm kitchen woes: If the dough feels greasy or sticky, chill it briefly. Warm dough spreads too much and loses shape.
- Salt levels: Taste your peanut butter. If it’s salty, reduce or skip added salt to avoid overly salty cookies.
Variations You Can Try
- Chocolate-Dipped: Dip half of each cooled cookie in melted vegan dark chocolate and sprinkle with chopped peanuts.
- Peanut Butter and Jelly: Make a thumbprint indentation before baking and fill with a small spoonful of raspberry or strawberry jam after they come out of the oven.
- Oatmeal PB Cookies: Replace 1/2 cup of the flour with quick oats for extra texture and a heartier bite.
- Maple-Sweetened: Use 1/3 cup maple syrup and reduce plant milk to 1 tablespoon.Add 1–2 tablespoons flour if the dough seems loose.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. Add an extra tablespoon of plant milk if the dough seems dry.
- Crunch Lover’s: Add 1/2 cup chopped roasted peanuts and a pinch of flaky sea salt on top before baking.
FAQ
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds great texture.
Just make sure it’s well-stirred, and keep an eye on moisture—if the dough feels dry, add 1 teaspoon of plant milk at a time until it comes together smoothly.
Do I need to chill the dough?
Not always. The recipe works without chilling, but if your kitchen is warm or you’re using very soft peanut butter, chilling for 15–20 minutes helps prevent spreading and keeps the criss-cross pattern sharp.
How do I make them less sweet?
Reduce each sugar by a tablespoon or two, or swap part of the white sugar for coconut sugar.
Keep in mind that sugar affects texture—going too low can make cookies dry, so balance sweetness with a touch more plant milk if needed.
Can I substitute almond butter or sunflower seed butter?
Absolutely.
Almond butter yields a milder flavor, while sunflower seed butter gives a deeper, toasty taste.
With sunflower seed butter, the cookies may take on a green tint due to a reaction with baking soda—that’s harmless and totally normal.
Why did my cookies turn out crumbly?
Too much flour or overbaking are the usual culprits. Measure flour lightly, and pull the cookies when the edges are set but the centers are still soft.
If the dough feels dry before baking, add a splash of plant milk.
Can I make these oil-free?
You can try replacing the coconut oil or vegan butter with 1/3 cup unsweetened applesauce.
The texture will be softer and cake-like rather than chewy, but still tasty. Chill the dough to help it hold shape.
Wrapping Up
These vegan peanut butter cookies are simple, reliable, and full of nostalgic flavor.
With a short ingredient list and easy steps, they’re perfect for weeknights, bake sales, or a quick dessert when the craving hits.
Keep the tips in mind for consistent results, and don’t be afraid to try a variation or two.
Warm, chewy, and deeply peanutty—this is a cookie you’ll want to bake again and again.
