The Best Vegan Peanut Butter Cookies: Soft, Chewy, and Irresistible
Description
These vegan peanut butter cookies are delightfully soft and chewy, packed with rich peanut butter flavor, and made with simple ingredients. This easy one-bowl recipe is completely dairy-free and egg-free, yet still achieves the perfect texture. A touch of brown sugar enhances the sweetness while a hint of salt balances the flavors beautifully. Whether you prefer them as an afternoon treat or a midnight snack, these cookies are sure to become a staple in your kitchen!
Ingredients:
1 cup natural peanut butter (creamy or crunchy, unsweetened)
3/4 cup brown sugar (or coconut sugar for a refined sugar-free option)
1/4 cup non-dairy milk (almond, soy, oat, or coconut milk work well)
1 teaspoon pure vanilla extract
1 cup all-purpose flour (or oat flour for gluten-free cookies)
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, brown sugar, non-dairy milk, and vanilla extract. Stir until smooth and well blended.
Add the flour, baking soda, and salt. Mix until a thick dough forms. If the dough feels too dry, add a splash of non-dairy milk.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press down each cookie in a crisscross pattern.
Bake for 10–12 minutes, or until the edges are lightly golden. They may appear soft but will firm up as they cool.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Cookie):
(Approximate values—may vary based on ingredients used)
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 4g
Fiber: 1g
Sugar: 9g
There’s something undeniably comforting about a peanut butter cookie—the rich, nutty aroma filling the kitchen, the soft and chewy bite, and the perfect balance of salty and sweet. These vegan peanut butter cookies are a game-changer. No eggs, no dairy, just pure, plant-based perfection that rivals any traditional recipe.
These vegan peanut butter cookies are everything you love about the classic treat—without the dairy or eggs. They’re rich, comforting, and easy to make, perfect for any occasion. Whether you’re baking for a cozy night in or a special gathering, these cookies will quickly become a household favorite. Give them a try, and let me know in the comments how they turned out for you!
This recipe was inspired by childhood memories of baking with my grandmother, who always kept a jar of peanut butter cookies on her counter. When I transitioned to a vegan lifestyle, I was determined to recreate that nostalgic flavor and texture without any animal products. After much trial and error, I finally perfected this recipe: soft in the center, slightly crisp around the edges, and packed with peanut butter goodness.
These cookies come together effortlessly with simple pantry staples and require only one bowl, making cleanup a breeze. Whether you’re a seasoned vegan baker or just dipping your toes into plant-based treats, this is a foolproof, crowd-pleasing recipe that you’ll make again and again.
Ingredient Breakdown & Importance
Peanut Butter: The star of the show! This provides the primary flavor and fat content, which ensures a soft, rich cookie.
Brown Sugar: Adds sweetness and moisture, contributing to the chewy texture.
Non-Dairy Milk: Helps bind the ingredients together while keeping the dough moist and pliable.
Vanilla Extract: Enhances the flavor and brings out the natural sweetness of the peanut butter.
Flour: Provides structure and body to the cookies. Use oat flour for a gluten-free alternative.
Baking Soda: Works as a leavening agent, giving the cookies a slight lift and tenderness.
Salt: Balances the sweetness and enhances the depth of flavor.
Baking Tips for Perfect Cookies:
Don’t overbake! The cookies will continue to set as they cool, so remove them from the oven when they still look slightly underdone.
For extra chewiness, store the cookies in an airtight container overnight before serving.
Want them extra crispy? Bake them for an additional 2 minutes and let them cool on the baking sheet longer.
Use high-quality peanut butter. A natural, unsweetened peanut butter works best, but stir it well to avoid excess oil separation.
Why You’ll Love This Recipe
Easy to make: Simple ingredients and minimal effort.
Incredibly soft & chewy: The perfect peanut butter cookie texture.
Rich peanut butter flavor: No compromises, just pure nutty goodness.
Naturally dairy-free & egg-free: Completely plant-based with no specialty ingredients.
Gluten-free option: Easily adapted for those with dietary restrictions.
The Best Vegan Peanut Butter Cookies
Author: Purely Plant Plate
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Servings: 12 cookies
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About Purely Plant Plates
Purely Plant Plates – A Nourishing Food Blog
Purely Plant Plates is a comprehensive food blog dedicated to plant-based living, offering a wealth of delicious and nutritious vegan recipes, expert baking tips, and in-depth nutritional insights. Whether you're a long-time vegan, exploring plant-based eating for the first time, or simply looking to incorporate more wholesome, animal-free meals into your diet, this blog is your go-to resource for all things vegan cooking.
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