Perfectly soft on the inside with crisp edges on the outside, these Vegan Peanut Butter Cookies are a classic. Just like the ones your mom used to make, but totally plant based. You can't go wrong with this recipe whether you are making cookies for the holidays, the office, or your kids school event!
This peanut butter cookie recipe brings back a lot of memories for me of baking with my mom as a kid. Of course this version is vegan and I don't get flour all over the place or spread peanut butter on everything I touch anymore, but they are that same yummy cookie. After just one bite it takes me back and I find myself with a huge smile on my face.
So when I was working on this recipe I was determined to make the best version of vegan peanut butter cookies out there. And for me I did. The peanut butter is the star ingredient. The texture of these cookies is soft, but the edges are a touch crisp. It's the perfect cookie texture. I should know I tested them over a dozen times! And you can't even tell the dairy has been removed, which is what I want when making anything vegan.
They are also super easy to make as well as downright delicious. In fact, another one of my favorite things about this recipe is that there is no need to chill the dough! Just make, form, and bake.
So pull out your peanut butter and turn your oven on! These peanut butter cookies make the perfect cookie to help fill your holiday cookie tins, take to an event, or make for a fun afternoon in the kitchen.
The name of this recipe says it all! The main ingredient you will need is all natural peanut butter, which you likely already have on hand. And the other ingredients are fairly common as well, so you may find that you already have everything needed in your pantry.
- Vegan Butter- I used Earth Balance, but any type of vegan butter will work.
- All Natural Salted Peanut Butter- It's important that you use a peanut butter that has no sugar added. The label should say peanuts and salt. That's it.
- Sugar- You can use regular granulated sugar or cane sugar.
- Brown Sugar- Make sure to use light brown sugar. Dark brown has too much molasses in it and will change the consistency of the dough.
- All-purpose Flour- I used regular flour, but if making gluten-free use a 1-to-1 flour. It must have xanthan gum in the gluten free flour mixture.
- Cornstarch- Arrowroot can be used in place of cornstarch, but cornstarch will work better. It helps to make a more tender cookie and binds the dough well.
- Baking Soda- The cookies benefit from just a touch of leavening from baking soda.
- Salt- I used sea salt.
- Unsweetened Almond Milk- Any type of plant based milk will work.
- Vanilla Extract- The vanilla like the salt just brings out the flavors of the other ingredients when used in the right amount.
How To Make Vegan Peanut Butter Cookies
The beautiful thing about this recipe is that it is quick for a cookie recipe. You can literally make the dough and have cookies out of the oven in a matter of 45 minutes!
To begin, you preheat your oven to 375°F and line a few baking sheets with parchment paper or silicone baking mats. To move things along more quickly you want to have these ready before you make the dough.
Next, you sift the flour, cornstarch, and baking soda together into a medium bowl. Then whisk all the dry ingredients together and set aside for a later step. And again in a different small dish you will mix the almond milk and vanilla extract together. Also, set this dish aside for later.
Then it's time to really get the dough going by creaming the vegan butter, peanut butter, sugar, brown sugar, and salt together in a stand mixer or using a hand mixer until it is fully combined. You want the mixture to be smooth. This will take about a minute. You can also do this by hand, but using a mixer will be a lot easier and probably produce better results.
Once the mixture is creamed, you slowly add the almond milk and vanilla while the mixer is running on low until fully combined. Then you will begin to add the dry ingredients to the wet ingredients a little at a time while the mixer is still running on low. You want to add about a third of the flour mixture at a time. The finished dough will be soft but thick.
Now, it's time to form the cookies. To do this, you scoop about 1 tablespoon size portions of the dough and roll it into balls. Each ball will weigh about 30 grams in weight. Then you roll each dough ball in sugar, place it on the baking sheet, and use a fork to flatten each cookie with a crisscross indent on top. You will want to space the cookies about 2" apart from each other.
Finally, you bake each batch for 12 to 14 minutes until very lightly browned on the sides. You also want to be sure to rotate the pans halfway through for even baking. When the cookies are done the centers will look a tad soft.
To finish, you remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If you remove them too soon they will fall apart. The cookies will firm up as they cool off.
Tips For Success
- Room Temperature Ingredients: It is important that both your vegan butter and peanut butter be room temperature in this recipe. Doing so ensures that your dough is both properly mixed and bakes up well. You don't want the butter melted, but you don't want chunks of it either in your dough. Same goes for the peanut butter. Often times not having all the ingredients at room temperature is the reason for a baking recipe not coming out well.
- Weigh Ingredients: Get yourself a digital scale. They are cheap and make a huge difference. Every cup of flour weighs a different amount based on how it's packed into the cup, brand and type. The same goes for most dry ingredients. By weighing ingredients you will get a more consistent bake. In most of the world outside of the United States all baking recipes are in weights. All pastry chefs all over the world including the US weigh everything. It may seem like a pain, but in fact it will save you time in the long run and it makes a lot less mess.
- Mixing Order: You want to mix the ingredients exactly as the recipe states. Add the almond milk in the wrong step and the dough could separate. We don't want that! Also, adding the flour in batches will help to fulling incorporate it without over mixing the dough.
- Silicone Mats: Using silicone baking mats are a lifesaver. Your cookies will never stick again and cleanup is easy. They are also sustainable because you can use them over and over again for many years unlike parchment paper.
These vegan peanut butter cookies will keep at room temperature in an airtight container for up to a week. You can also store them sealed in a bag or container in the freezer for up to 3 months.
This recipe for Vegan Peanut Butter Cookies is amazing because it's...
- Peanut butter lover's delight
- Soft with crisp edges
- Quick and easy to make
- Perfect for the holidays, office, or baking with the kids
I hope you love this recipe and enjoy this classic cookie! This peanut butter cookie recipe and my vegan chocolate chip cookie recipe are my main go to cookie recipes.
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
More Vegan Baking Recipes
- Apple Cinnamon Bread
- Vegan Blueberry Muffins
- Vegan Cranberry Orange Oatmeal Cake with Almonds
- Easy Vegan Double Chocolate Muffins
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Vegan Peanut Butter Cookies
- ½ cup vegan butter, softened (room temperature not melted)
- ¾ cup all natural salted peanut butter- no sugar added (stirred well at room temperature)
- ½ cup sugar (100 grams)
- ½ cup brown sugar (108 grams)
- ¼ teaspoon salt
- 3 tablespoon unsweetened almond milk (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (187 grams)
- 2 tablespoon cornstarch
- ½ teaspoon baking soda
- Preheat the oven to 375°F. Then line 2-3 large baking sheets with parchment paper or silicone baking mats. Set these aside for later.
- Sift the flour, cornstarch, and baking soda together in a medium bowl and then whisk together. Now, set aside.
- Mix the almond milk and vanilla extract together in a small dish and set aside.
- Cream the vegan butter, peanut butter, sugar, brown sugar, and salt together in a stand mixer or using a hand mixer until fully combined and smooth. About 1 minute. You can also do this by hand, but I do recommend using a mixer for better results.
- Once the mixture is creamed well, slowly add the almond milk and vanilla while the mixer is running on low. Keep mixing until it is fully incorporated.
- Add the dry ingredients to the wet ingredients a little at a time, then mix on low until combined. I add about a third of the flour mixture at a time. The dough will be thick but soft.
- To form the cookies scoop about 1 tablespoon size portions of the dough and roll into balls, which is about 30 grams in weight. Then roll each ball in granulated sugar. Now, use a fork to flatten each cookie and make a crisscross indent on top. The cookies should be spaced about 2" apart from each other.
- Bake each batch for 12 to 14 minutes until very lightly browned on the sides. You will want to ROTATE THE PANS halfway through for even baking. When done centers will look very soft.
- Remove from the oven. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. If you remove them too soon they will fall apart. These cookies firm up as they cool off.
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