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Vegan peanut butter cookies in a stack of four.
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4.93 from 79 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Baking, Cookies, Dessert
Cuisine: Vegan
Diet: Vegan
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)

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