Air Fryer Vegan Peanut Butter Cookies
Add Preferred SourceI reach for these Air Fryer Vegan Peanut Butter Cookies when I want that warm peanut butter goodness without heating up my whole kitchen. Each bite is soft and chewy in the middle with crispy edges, and the peanut butter flavor is rich and satisfying. The sea salt on top makes the sweetness pop and creates a salty-sweet combo you’ll crave all day.
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I make them for Christmas cookie swaps, bake sales, and fall gatherings because they’re kid-friendly and perfect for gifting. They’re great as after-school treats or last-minute cravings since they stay fresh at room temperature for 3 days or freeze for up to 2 months. The air fryer makes holiday baking faster with minimal cleanup compared to the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Peanut Butter Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make perfectly crispy-edged air fryer peanut butter cookies from start to finish.
Prep the Air Fryer Basket
Line your air fryer basket with parchment paper to prevent sticking. I use pre-cut parchment baking sheets because they fit perfectly and have holes for optimal air circulation. Make sure the paper sits flat and doesn’t bunch up around the edges.
Mix the Wet Ingredients
In a large bowl, beat the peanut butter and brown sugar until the mixture turns creamy and lighter in color, building a smooth consistency. I use this hand mixer because it gets everything perfectly whipped in minutes and saves me a ton of effort compared to mixing by hand.
Add the almond milk and vanilla extract (pure vanilla extract works great here too), along with a splash of maple syrup if you want extra sweetness and deeper caramel-like flavor, then mix until everything is well combined, being careful not to overbeat, or the cookies will spread unevenly in the air fryer.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and baking soda so the leavening agents distribute evenly throughout the mixture. I use a stainless steel whisk set for this step because it blends everything thoroughly and gives me a dough with a consistent texture every time.
Form the Cookie Dough
Add the flour mixture to the peanut butter mixture and stir until just combined, creating a thick, slightly crumbly dough. Don’t overmix, or the cookies will turn out tough; the dough should hold together when you press it but still feel slightly sandy.
Shape and Mark the Cookies
Scoop 1 ½-inch balls of dough with a spoon. I prefer using a cookie scoop here because it makes forming those dough balls fast, neat, and totally foolproof; I place them on a cookie sheet first to keep everything organized, then transfer them to the lined basket with enough space between each one so they cook evenly.
You’ll need to work in batches since they need room to spread slightly. Flatten each ball gently with a fork to create the classic crisscross pattern, dipping the fork in a little flour if it starts to stick.
Air Fry the Cookies
Set your air fryer to 350°F (180°C) and cook for 6 minutes. The cookies will look slightly underdone when you first open the basket, but they’ll firm up as they cool. I use this compact air fryer because it fits perfectly on my counter and delivers consistently quick cooking, making each batch finish in only 6 minutes.
Cool and Finish
Let your delicious peanut butter cookies cool in the basket for at least 5 minutes before moving them. Once they’re set enough to handle, transfer them to this wire cooling rack so the bottoms don’t steam and lose their crispness.
They’re fragile when hot and will crumble if you transfer them too soon. Sprinkle sea salt over the tops while they’re still slightly warm so it sticks. The salt cuts through the sweetness and brings out the peanut butter flavor. Serve and enjoy!
These air-fried cookies transport well to potlucks, holiday parties, and cookie swaps since they stay firm and don’t break apart during travel. I usually stack them with parchment separators in kraft gift boxes or pack them in Christmas cookie tins when I’m putting together festive gifts.
For longer trips, I slip the container into an insulated casserole carrier so they arrive just as fresh as when I made them.
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Sea salt for serving
Video
Instructions
- Line the air fryer basket with parchment paper.
- In a large bowl, beat the peanut butter and brown sugar until creamy.1 cup peanut butter, 1 cup brown sugar
- Add the almond milk and vanilla extract and mix until just combined.¼ cup almond milk, 1 teaspoon vanilla extract
- In a separate bowl, whisk the flour, baking powder, and baking soda.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
- Add the dry mixture to the wet ingredients and stir until just combined—avoid overmixing.
- Scoop 1 ½-inch dough balls and place them in the basket, leaving space between each cookie. (Work in batches.) Flatten each dough ball gently with a fork to make a crisscross pattern.
- Air fry at 350°F (180°C) for 6 minutes.
- Let the cookies cool in the basket before moving them. Sprinkle with sea salt and serve.Sea salt
Notes
- Use natural peanut butter cautiously: If you’re using natural peanut butter instead of regular, the dough might be oilier and spread more, so add an extra 2 tablespoons of flour if it feels too wet.
- Flatten consistently: Press the fork down with even pressure to create uniform thickness so the centers don’t stay too thick to cook through in 6 minutes.
- Work in small batches: Only cook 4–6 cookies at a time, depending on your basket size, because overcrowding blocks airflow and leads to unevenly cooked cookies with pale spots.
- Adjust for your air fryer: Every model runs slightly differently, so if your cookies are browning too fast, drop the temperature to 325°F and add a minute or two to the cook time.
- Don’t skip the cooling time: Let the cookies sit in the basket for at least 5 minutes after air frying so they can firm up, because they’re extremely fragile when hot and will fall apart if you move them too soon.
- Flash freeze for storage: Freeze cookies on a baking sheet for 1 hour before transferring to containers so they don’t stick together or lose their shape in the freezer.
Nutrition
How to Store Leftovers
Keep the cooled cookies in an airtight container at room temperature for up to 3 days, layering them with parchment paper between each row to prevent sticking so they stay crisp on the edges and soft in the center. I like storing mine in a cookie jar like this one because it keeps the edges perfectly crisp and the centers soft for days without any fuss.
For longer storage, freeze the cookies in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe container for up to 2 months.
They thaw at room temperature in about 15 minutes or can be refreshed in the air fryer at 300°F for 2 minutes, and the sea salt topping stays perfectly crunchy even after freezing.
What to Serve With Air Fryer Vegan Peanut Butter Cookies
These cookies pair beautifully with cold almond milk, oat milk, or hot coffee for dunking. They’re also amazing with a scoop of ice cream, especially when you drizzle melted chocolate on top for extra indulgence. The salty-sweet flavor works surprisingly well with chai tea too.
I love serving them with fresh fruit like sliced strawberries or banana coins for a lighter dessert spread. They also pair perfectly on cookie platters alongside chocolate chip cookies and brownies at potlucks, where the rich peanut butter flavor balances sweeter treats and gives everyone variety.
More Easy Recipes for You to Try at Home
If you’re all about air fryer convenience, these vegan recipes are perfect.
