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Vegan Peanut Butter Cookies

Deliciously soft and chewy vegan peanut butter cookies made without eggs or butter, perfect for satisfying cookie cravings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1.25 cups smooth or crunchy peanut butter Natural peanut butter works best.
  • 0.5 cups light brown sugar Adds moisture and chewiness.
  • 0.5 cups granulated sugar For sweetness and texture.
  • ⅓ cup granulated sugar For rolling the cookies.
  • 1.5 teaspoons vanilla extract
For Structure and Rise
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1.25 cups all-purpose flour Can substitute for gluten-free flour.
For Moisture and Binding
  • ⅓ cup almond milk, oat milk, soy milk, or other plant-based milk Use for moisture; oat milk gives the richest flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough
  1. In a mixer, combine peanut butter, brown sugar, ½ cup granulated sugar, and vanilla extract. Mix until smooth.
  2. In a separate bowl, whisk together baking powder, baking soda, salt, and flour until evenly distributed.
  3. Gradually add dry ingredients to the peanut butter mixture while mixing. Once incorporated, add plant-based milk gradually.
  4. Mix until the dough forms and is consistent.
Shape Cookies
  1. Divide dough into 16 equal portions and roll each into a ball.
  2. Roll each ball in the reserved ⅓ cup of sugar and place on the prepared baking sheet with enough space in between.
  3. Flatten each ball gently with a fork to create a crosshatch pattern.
Bake
  1. Bake cookies for 10-12 minutes until the edges are golden and centers look soft.
  2. Allow to cool on the baking sheet for 7 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week or freeze for up to 3 months.