Vegan Peanut Butter Cookies

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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!

Side view of vegan peanut butter cookies stacked on a cooling rack.

With their familiar flavor and signature crisscross pattern, these vegan peanut butter cookies bring a sense of nostalgia that is hard to resist. One bite and you'll be reminded why they remain a beloved staple in cookie jars worldwide.

They pair perfectly with a glass of cold oat milk or a scoop of vegan chocolate ice cream. If you prefer the addition of chocolate, you can try my vegan peanut butter blossoms. It's a heavenly combination!

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:

Ingredients to make peanut butter cookies on a stone table top.

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 - This combination ensures that the cookies have the right balance of structure, tenderness, and flavor.

How to make Peanut Butter Cookies

The method to make these cookies is super easy. Here are the step-by-step photos to show you how:

Four process photos showing how to make the cookie dough in a stand mixer bowl.

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.

Four process photos showing how to make the dough and flattening the cookies with a fork.

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.

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.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can. The cookies will have a delightful crunch and added texture with crunchy peanut butter.

Can I freeze the dough?

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.

Can I use almond butter instead of peanut butter?

Absolutely! Just note that the flavor profile will be different and the cookies will be slightly crumblier, but still tasty!

2 vegan peanut butter cookies on white plate.

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