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    Home » Cookies

    The Best Vegan Peanut Butter Cookies

    Published: Oct 2, 2020 Updated: Oct 31, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Cookies

    These vegan peanut butter cookies are the best cookies ever! Wonderfully crunchy and packed with peanut butter flavor. Quick and easy to make using everyday ingredients.

    Vegan peanut butter cookies stacked up on a white plate.

    Oh YUM! Crunchy vegan peanut butter cookies!

    If you love peanut butter as much as I do, then you want to put it in as many things as possible, and baking it into cookies is nothing but a very fine idea.

    And these peanut butter cookies are simply divine.

    And if you love peanut butter cookies then also check out our peanut butter chocolate chip cookies and our vegan peanut butter oatmeal cookies. You’ll also love our vegan almond butter cookies.

    A stack of vegan peanut butter cookies.

    How To Make Vegan Peanut Butter Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add sugar and vegan butter to a mixer and beat them together until creamy. Add peanut butter and vanilla extract and mix in.
    • In a separate bowl, add all purpose flour, baking soda, baking powder and salt and mix. Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don’t use your electric mixer for this part.
    • Add soy milk and mix into a cookie dough.
    Cookie dough for vegan peanut butter cookies in a bowl with a wooden spoon.
    • Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray.
    Balls of peanut butter cookie dough on a parchment lined tray.
    • Flatten slightly with a fork.
    Vegan peanut butter cookie dough balls flattened with a fork on a parchment lined baking tray.
    • Bake for 10-15 minutes until golden on top. They will be soft when they come out of the oven but will firm up as they cool.
    Freshly baked vegan peanut butter cookies on a parchment lined baking sheet.

    Recipe Tips

    Vegan butter can vary a lot by brand. Depending on the brand of vegan butter (and peanut butter) you use, you may need a little more non-dairy milk than the 1 Tbsp stated in the recipe OR you may not need to add any non-dairy milk at all. Firm stick versions of vegan butter have a lower water content than softer tub styles of vegan butter. And some peanut butter brands are oilier than others.

    If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp non-dairy milk and try again to roll into a ball. If needed, add another 1 Tbsp non-dairy milk and so on. If you’re in any doubt, see our photo of the cookie dough (above) or watch the video to see the consistency that the cookie dough should be.

    Bake for 10 minutes for a softer cookie. If you want a softer cookie then bake for 10 minutes. If you want it a little crunchier then bake for 12 minutes. For a really crunchy cookie, you can bake for 14-15 minutes. But keep a close eye on them so that they don’t burn.  

    Make them gluten-free. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. We’ve had great success doing this simple switch with our cookies to make them gluten-free.

    Cookies stacked up on a white plate.

    Storing and Freezing

    These cookies keep perfectly at room temperature for up to a week in an airtight container. You can also store them in an airtight container in the fridge. 

    They are also freezer friendly and baked cookies can be frozen for up to 3 months. 

    A stack of four peanut butter cookies.

    More Vegan Cookies

    1. Vegan Chocolate Cookies
    2. Vegan Oatmeal Cookies
    3. Vegan Snickerdoodles
    4. Vegan Chocolate Chip Cookies
    5. Vegan Sugar Cookies
    6. Vegan Lemon Cookies
    A stack of vegan peanut butter cookies with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peanut butter cookies in a stack of four.

    Vegan Peanut Butter Cookies

    These vegan peanut butter cookies are the best cookies ever! Wonderfully crunchy and packed with peanut butter flavor. Quick and easy to make using everyday ingredients.
    4.93 from 81 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 20
    Calories: 183kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup White Granulated Sugar (200g)
    • ½ cup Vegan Butter (112g)
    • 1 cup Smooth Salted Peanut Butter (250g)
    • 1 Tbsp Vanilla Extract
    • 1 ½ cups All Purpose Flour (190g)
    • 1 tsp Baking Soda
    • 1 tsp Baking Powder
    • ½ tsp Salt
    • 1 Tbsp Soy Milk or other non-dairy milk

    For Rolling:

    • ¼ cup White Granulated Sugar (50g)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375°F (190°C). 
    • Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in.
    • In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together. Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don’t use your electric mixer for this part.
    • Add the soy milk and mix into a cookie dough. (See notes)*
    • Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray.
    • Flatten slightly with a fork.
    • Bake for 10-15 minutes* until golden on top. They will be soft when they come out of the oven but will firm up as they cool.

    Video

    Notes

    1. Depending on the brand of vegan butter and peanut butter you use, you may need a little more soy milk than the 1 Tbsp stated OR you might not need any added milk at all. If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp soy milk and try again to roll into a ball. If it’s still too crumbly then add another 1 Tbsp and try again. With certain brands of vegan butter I’ve tested (very hard stick variety), I’ve sometimes needed as much as 3 Tbsp of soy milk. And I’ve also made these cookies and not needed to add in any soy milk at all. Usually 1 Tbsp is sufficient. If you’re in any doubt, then see our process photos and/or watch the video to see the consistency that the cookie dough should be. 
    2. If you want a softer cookie then bake for 10 minutes. If you want it a little crunchier then bake for 12 minutes. For a really crunchy cookie, you can bake for 14-15 minutes. But keep a close eye on them so that they don’t burn.  
    3. Make them gluten-free. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. We’ve had great success doing this simple switch with our cookies to make them gluten-free.
    4. Storing: Keep your cookies stored in an airtight container at room temperature for up to 7 days. They can also be stored in an airtight container in the fridge. 
    5. This recipe was first published in June 2016. 

    Nutrition

    Serving: 1Cookie | Calories: 183kcal | Carbohydrates: 22.7g | Protein: 3.7g | Fat: 9.1g | Saturated Fat: 1.8g | Sodium: 236mg | Fiber: 0.9g | Sugar: 13.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Amie says

      January 31, 2024 at 7:27 pm

      I found this recipe when I had an emergency sweet craving, considering what ingredients I already had in the cupboard I decided to make these. Although, I didn’t have quite enough peanut butter so added in some biscoff spread to make up the rest. Omg absolutely delicious!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 01, 2024 at 12:23 pm

        That sounds delicious! Thanks so much for your great review Amie!

        Reply
      • Mandy M says

        February 16, 2025 at 12:11 pm

        Delicious! One of our favourite cookie recipes, quick and easy to make when we need a sweet treat quick!

        Reply
        • Nadine @ Loving It Vegan says

          February 18, 2025 at 11:52 am

          Happy to hear you enjoyed the recipe Mandy!

          Reply
    2. Devon says

      December 11, 2023 at 2:44 am

      Can I use this recipe to make PB reindeer cookies? Just add pretzel antlers, chocolate chips and and M&Ms before baking?
      Thanks!

      Reply
      • Nadine @ Loving It Vegan says

        December 13, 2023 at 2:19 pm

        Sure you can, that sounds super cute!

        Reply
    3. Phil says

      November 20, 2023 at 1:57 am

      These cookies get the best reviews and the most recipe requests of anything I’ve ever baked. I’ve tried a few variations that all work well: 1) instead of milk, I’ll use whatever non-dairy sub I have, usually almond milk caramel creamer; 2) they’re killer with chocolate chips and/or chocolate frosting, and 3) I added different flavors of jam to the center (thumbprint cookies?) and they’re really good that way too.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 20, 2023 at 1:16 pm

        That’s amazing Phil! Thank you so much for your wonderful review!

        Reply
    4. Surinder says

      October 25, 2023 at 12:02 pm

      Delicious and so easy. I cut the sugar by half, still delicious. Thank you5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 27, 2023 at 9:40 am

        Great to hear you enjoy the recipe and thanks for your wonderful review!

        Reply
    5. Rohini says

      October 15, 2023 at 8:36 pm

      perfect texture, perfect balance of sugar, peanut butter and flour. simply great! 🙏5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 18, 2023 at 8:39 am

        Awesome! Thanks so much for your lovely review!

        Reply
    6. Lynn says

      September 24, 2023 at 6:02 am

      Quick, easy and tasty. Satisfying to shape!
      Complimentary comments on how neat and professional they looked!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 26, 2023 at 1:34 pm

        Awesome! Thank you so much Lynn!

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.93 from 81 votes (19 ratings without comment)

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