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Get ready to bake up some happiness with these nostalgic Vegan Peanut Butter Cookies! These classic cookies satisfy every craving, with their rustic peanut butter flavor and buttery soft crumb that melts in your mouth. They come together easily, too!
Whether you’re a passionate cookie enthusiast or simply someone with a sweet tooth, these Vegan Peanut Butter Cookies are guaranteed to tickle your taste buds. You’ll be hooked!
With their familiar flavor and signature crisscross pattern, these cookies bring a sense of nostalgia that is hard to resist. One bite, and you’ll understand why they remain a beloved staple in cookie jars around the world.
They pair perfectly with a glass of cold oat milk or even a scoop of vegan chocolate ice cream. So gather your ingredients, follow the simple instructions, and treat yourself to a batch of these delectable cookies.
Ingredients Needed + Additional Notes
With just a few pantry staples, you’ll be well on your way to creating peanut buttery goodness. Here’s what you’ll need:
- Peanut Butter – I used salted creamy peanut butter that doesn’t need to be stirred. Add ¼ teaspoon more salt if you use unsalted peanut butter. If you use natural peanut butter, add 1 additional tablespoon of non-dairy milk and note that the cookies will be slightly crumblier but still so delicious!
- Vegan Butter – Any non-dairy stick butter will work here such as Miyoko’s or Country Crock.
- Light Brown Sugar + Cane Sugar – The combination creates a desirable balance between a soft center and slightly crisp edges.
- Non-Dairy Milk – any sweetened or unsweetened variety will work here such as almond, coconut, oat, soy, or rice milk.
- Vanilla Extract – It adds a pleasant and aromatic note that complements the nuttiness of peanut butter, creating a more balanced and flavorful cookie.
- All-Purpose Flour – If you want to make these gluten-free, I would recommend using a 1.1 gluten-free all-purpose flour. However, I haven’t tested it yet.
- Baking Soda + Baking Powder – The combination of these leavening agents ensures that the cookies have the right balance of structure, tenderness, and flavor.
- Salt – this brings all the flavors together. Try not to skip this!
How to make Vegan Peanut Butter Cookies
The method to make these cookies is super easy. Here are the step-by-step photos to show you how:
- Combine peanut butter and vegan butter using a hand mixer or stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 1 minute.
- Add the sugar and brown sugar to the bowl.
- Beat on medium for 1-2 minutes until fluffy and lighter in color.
- Add the milk and vanilla to the bowl.
- Mix the vanilla and milk until incorporated, about 30 seconds.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until combined then add to the wet ingredients.
- Mix at the lowest speed until the flour is just incorporated and the dough is formed. It’ll be stiff and slightly sticky.
- Scoop out 1.5 tablespoons of dough for each cookie and roll it into a smooth ball. Place each ball on the baking sheets about 2 inches apart. Use a fork to slightly press down the cookies, making a criss-cross pattern. Bake for 12-14 minutes until the edges are lightly golden. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
Tips and Tricks
Here are some simple tips to ensure your peanut butter cookies turn out as expected:
- Measure ingredients accurately: it’s best to weigh your ingredients, but If you don’t have a food scale measure accurately using measuring cups and spoons. When measuring the flour, make sure to use the ‘spoon and level’ method (aerate it first). Here’s a video tutorial on how to spoon and level flour.
- For a crisper cookie surface, let them bake for 1 more minute, but watch carefully so they don’t get overly brown.
- If the dough is too soft and isn’t holding shape when you’re rolling, just wrap it in cling wrap and place it in the fridge for 30-60 minutes to firm up.
- The dough should be stiff, and slightly sticky. If it’s crumbling while you’re rolling, then it needs more moisture. Just add 1-3 teaspoons of non-dairy milk until it can be rolled easily.
- For even baking, try to use the same amount of dough for each cookie (about 1.5 tablespoons). A small cookie scoop works great for this!
- Don’t overmix: Be cautious not to overmix the dough. Mix the ingredients until just combined, as overmixing can lead to tough cookies.
- Don’t use peanut butter that looks dry and crumbly or your cookies will end up really dry and crumbly too.
- If you want to add extra pizazz, lightly sprinkle some sugar or flaky sea salt on the cookies right before baking.
To keep these vegan peanut butter cookies fresh and enjoyable for as long as possible, follow these simple storing recommendations:
- Room Temperature – Allow the cookies to cool completely, then store them in an airtight container at room temperature. I like to line the bottom of the container with a paper towel to absorb excess moisture. They will stay fresh for 4-5 days.
- Fridge – If you’re looking to extend their shelf life, pop them in the refrigerator for up to two weeks in a ziptop bag or airtight container.
- Freezer – Freeze them for up to three months. When ready to enjoy, let them thaw at room temperature or warm them up in the microwave for a few seconds.
How to make without a mixer
If you don’t have a mixer, you can put everything together by hand. It takes a little extra effort, but worth it. Here’s how it’s done:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, combine the softened vegan butter and creamy peanut butter. Use a sturdy wooden spoon or spatula to mix them together until smooth and well combined.
- Add the granulated sugar and brown sugar to the bowl. Stir and mix vigorously for 1-2 minutes until the mixture becomes fluffy and lighter in color.
- Pour in the non-dairy milk and vanilla extract. Stir until all the ingredients are fully incorporated.
- Gradually add the dry ingredient mixture to the bowl. Mix everything together using the wooden spoon or spatula until the flour is just incorporated. Be careful not to overmix.
If your cookies are dry, the culprit might be overbaking. Keep a close eye on them and remove them from the oven when the edges are just set but the centers still appear slightly undercooked. The cookies will continue to firm up as they cool, resulting in a perfect texture.
Yes, you can. The cookies will have a delightful crunch and added texture with crunchy peanut butter.
Yes, the dough freezes perfectly. Just prepare and shape the dough into balls, and place them on a lined baking tray. Flatten the dough balls with a fork to create the criss-cross pattern. Place the baking tray in the freezer for 1-2 hours until firm then transfer the cookies to a freezer-safe container or bag, layered with parchment paper. When ready to bake, preheat your oven to 350°F and place frozen cookies on a lined baking sheet. Adjust baking time to account for the frozen dough, about 1-2 minutes more.
Absolutely! Just note that the flavor profile will be different and the cookies will be slightly crumblier, but still tasty!
More vegan cookie recipes to enjoy
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Vegan Peanut Butter Cookies
Get ready to bake up some happiness with these nostalgic Vegan Peanut Butter Cookies! These classic cookies satisfy every craving, with their rustic peanut butter flavor and buttery soft crumb that melts in your mouth.
Servings: 23 cookies
Preheat the oven to 350°F (177 °C) and line two cookie sheets with parchment paper.
Combine peanut butter and vegan butter using a hand mixer or stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 1 minute.
Add the sugar and brown sugar and beat on medium for 1-2 minutes until fluffy and lighter in color.
Add the milk and vanilla and mix until incorporated, about 30 seconds.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt until combined. Now add to the wet ingredients and mix on the lowest speed until the flour is just incorporated, scraping down sides as needed. Don’t overmix. The dough should be stiff and slightly sticky and easily stick together when rolling. If it doesn’t roll easily, add a splash of milk and combine.
Scoop out 1.5 tablespoons of dough for each cookie and roll into a smooth ball (A medium-sized cookie scoop works well for this). Place the dough balls on the baking sheets about 2 inches apart.
Use a fork to gently press down the cookies, about ½ inch in thickness, making a criss-cross pattern. Place one baking sheet in the oven and set the other aside.
Bake for 12-14 minutes until the edges are lightly golden (they will look very soft and undercooked in the middle). For soft cookies bake them for 12 minutes, for a crispier cookie surface, let them bake for the full 14 minutes.
Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. Place the second batch in the oven and repeat.
- Peanut Butter: I prefer a creamy no-stir variety for this but you can use a natural one that you have to stir. Just add one additional tablespoon of milk to the recipe and note that the cookies will be slightly crumblier but still delicious!
- Cookie Sheet: If you only have one cookie sheet, wrap up half of the cookie dough in cling wrap and place it in the fridge. When the first batch is done, let the cookie sheet completely cool before baking the second batch.
- Measuring Ingredients: It’s best to use a scale to weigh your ingredients for successful results. If you don’t have a scale, measure them as accurately as possible using measuring cups and spoons. To measure the flour, use the ‘spoon and level method’ – aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it’s a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for 2-3 months.
- See the post above for step-by-step photos, extra tips, and FAQs
Serving: 1cookie | Calories: 171kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 69mg | Sugar: 9g