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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 Jump to Video Print 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.
    4.91 from 60 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 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. Kali Macklin says

      February 14, 2021 at 1:10 am

      Ive tried a lot of vegan pb cookies recipes and this one is the winner!! Simple and makes a lot of cookies, thank you!5 stars

      Reply
      • Alison Andrews says

        February 15, 2021 at 11:09 am

        Thanks Kali!

        Reply
    2. Claudia says

      February 05, 2021 at 8:08 pm

      Amazing cookies! I have been making your Chocolate Chip cookies for a while and wanted to try something new.. these things – mindblowing – they melt in my mouth!

      These are definitely a new favourite. Thank you!5 stars

      Reply
      • Alison Andrews says

        February 06, 2021 at 10:38 am

        Yay! Thanks so much Claudia!

        Reply
    3. Paris says

      January 18, 2021 at 5:55 pm

      These cookie are yummy ! I followed the recipe exactly but I did add more soy milk as noted because my vegan butter was stiff and the cookies were crumbly in first “batch” without the extra soy milk 🙂5 stars

      Reply
    4. Kelso says

      December 21, 2020 at 10:38 pm

      Made these and used 1/4cup oil + 1/4cup oat milk instead of 1/2cup butter/oil. Came out great! Add some chocolate chips I had leftover just because. Made around 20 cookies. Would make again!

      Reply
    5. Alycia says

      October 25, 2020 at 7:52 am

      So delicious!5 stars

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:12 am

        Thanks Alycia!

        Reply
      • Jay'sen says

        December 03, 2020 at 11:34 pm

        The very first time EVER making peanut butter cookies, and this recipe is so simple, even I could do it! AND IT’S ALL VEGAN! I used almond milk and threw in some ground walnuts, and I must say that these taste better than the ones you would buy at at Whole Foods! Wow!

        Reply
        • Alison Andrews says

          December 04, 2020 at 9:41 am

          So glad you enjoyed them! 🙂

          Reply
    6. Sara says

      October 12, 2020 at 6:33 pm

      Killer!!! Full of flavor and so easy to make. Absolutely love them! Perfect to make on a cold rainy day!5 stars

      Reply
      • Alison Andrews says

        October 13, 2020 at 11:01 am

        Awesome! Thanks so much Sara!

        Reply
    7. elizabeth Simurdiak says

      October 03, 2020 at 4:02 pm

      Love these cookies!!! Have been looking for a peanut butter with this texture, reminiscent of my childhood. However, there is one change that I will make to the recipe when I make them again: Because I am on a low salt diet, I only used 1/4 t. of salt, and still found them to be plenty salty everything tastes slaty when you aren’t use to cooking with it) Next time I think I will eliminate the salt entirely. Thanks for a great recipe!

      Reply
      • Alison Andrews says

        October 03, 2020 at 4:24 pm

        Wonderful! Thanks for sharing Elizabeth!

        Reply
    8. Leigh Taylor says

      September 30, 2020 at 3:36 pm

      These turned out amazing! Thanks so much!

      Reply
      • Alison Andrews says

        October 01, 2020 at 8:02 am

        Awesome! Thanks for sharing Leigh!

        Reply
    9. Jennifer says

      September 09, 2020 at 4:25 pm

      These cookies are absolutely amazing! My husbands words were “they are the best cookies I’ve ever had!” We went vegan October last year after being veggie for a long time, and I only started trying out vegan baking this year (I’ve always loved cooking, but never been a successful baker, vegan or veggie) and every single recipe I have used of yours has been amazing, so thought I should leave a comment to say thank you!5 stars

      Reply
      • Alison Andrews says

        September 10, 2020 at 9:05 am

        So glad to hear that Jennifer! Thanks so much!

        Reply
    10. Evelyn says

      September 05, 2020 at 3:55 pm

      Hello! Can you use vegan margarine for this recipe instead of the butter? Thank you!

      Reply
      • Alison Andrews says

        September 07, 2020 at 11:19 am

        Yes definitely!

        Reply
    11. Jae says

      July 20, 2020 at 10:30 am

      Another great recipe!
      I baked this for my family friends, everyone loved it!
      Please post more cookie recipes!
      Thanks!5 stars

      Reply
      • Alison Andrews says

        July 20, 2020 at 12:17 pm

        Hi Jae! So happy to hear! We’ve done a ton of cookie recipes, just type ‘cookies’ into the search bar to see all of them. Let us know if there are any in particular that we’re missing. We love baking cookies! 🙂

        Reply
        • Ak-4DSlaviin says

          July 26, 2020 at 2:08 am

          Is honey sunflower butter usable? Response quick please! 🙂 thank you5 stars

          Reply
          • Alison Andrews says

            July 27, 2020 at 9:17 am

            Probably, but I haven’t tried that. If it’s very similar to peanut butter then most likely.

    12. esma says

      July 18, 2020 at 7:14 am

      Hi I’m a 11 year old baker and through out my search for good vegan recipes i fell upon this recipe for peanut butter cookies. Ive made so many vegan peanut butter cookies in my life time that were ok but i decided to try this one and this was the best vegan peanut butter cookies ever! They were so light and fluffy and amazingly tasty now i have this page book marked so i can make it a lot, i make it every time we buy a thing of peanut butter (around once every 2 weeks.) I also happened to try your vegan snickerdoodle recipe which was also one of the best recipes ever! thanks for sharing all of your amazing recipe!5 stars

      Reply
      • Alison Andrews says

        July 18, 2020 at 8:47 am

        That is so awesome Esma, thanks so much for your lovely comment. I’m so pleased they were a success (and the snickerdoodles too!). 🙂

        Reply
    13. Filho says

      July 17, 2020 at 5:43 pm

      I just made them and they turned out real nice!5 stars

      Reply
    14. Melody says

      July 04, 2020 at 1:10 am

      I LUV peanut butter cookies and really wanted to try this recipe. Unfortunately I didn’t have all the necessary ingredients (getting stuff from the grocery store is challenging right now) so I experimented with what I had on hand. I had turbinado sugar, but not quite enough so I did half turbinado and half date sugar. I also didn’t have enough flour, so used a cup of all purpose and 1/2 cup of almond flour. The result was tasty, but very crumbly. Next time I bake these, I’ll try to follow the recipe! Is there a good substitute for the white sugar?

      Reply
      • Alison Andrews says

        July 04, 2020 at 9:44 am

        Hi Melody, the white sugar really works great in these cookies, but turbinado sugar should also work okay. The crumbliness is most likely from the almond flour which isn’t a good swap for all purpose. 🙂

        Reply
    15. Cathie says

      June 25, 2020 at 3:28 pm

      Is it natural peanut butter you use?

      Reply
      • Alison Andrews says

        June 26, 2020 at 10:29 am

        No, we used a commercial style peanut butter, but natural does also work fine.

        Reply
        • Cathie Coulson says

          June 26, 2020 at 4:18 pm

          I used natural peanut butter and rolled them in turbinado sugar. This is my new favourite cookie recipe. They’re really good. Hello from Canada.

          Reply
          • Alison Andrews says

            June 29, 2020 at 11:50 am

            Thanks Cathie!

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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