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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!
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:
- 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:
- 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.
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
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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Recipe
Vegan Peanut Butter Cookies
Ingredients
- ¾ cup (192g) creamy peanut butter (see note)
- ½ cup (113g) vegan stick butter , softened at room temperature (about 30 minutes)
- ½ cup (107g) light brown sugar
- ¼ cup (50g) sugar
- 3 tablespoons (45ml) non-dairy milk
- 1 tablespoon vanilla extract
- 1 ½ cups (188g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Recommended Equipment
- Stand or Hand Mixer
- Parchment Paper or a silicone baking mat
- Medium cookie scoop (optional)
Instructions
- 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 (if using a hand mixer, you may need to finish this part by hand with a sturdy spatula). Don't overmix. The dough should be stiff and slightly sticky and easily stick together when rolling. If it seems crumbly when forming the ball, add a splash or two of milk and combine. If the dough seems overly soft when forming, place it in the fridge for 1 hour (*see note).
- 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.
Notes
- 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.
- Dough Consistency - Many things can affect the consistency of the dough such as the brand of peanut butter, vegan butter, or even the brown sugar and flour. It's ok if the dough is soft, the cookies will just spread a little more while baking. If you want to reduce that, place it in the fridge to chill for an hour.
- 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
Lucille
Looks delicious Can’t wait to make it
Melissa Huggins
Thank you, Lucille! 🙂
Theresa
This recipe was so easy to follow and the cookies came out amazing! My family loved them. Thank you.
Melissa Huggins
Great to hear from you Theresa! Thanks for the feedback. 🙂