Vegan Peanut Butter Cookies
Add Preferred SourceVegan Peanut Butter Cookies never last long in my kitchen. Peanut butter creates that soft, chewy center while brown sugar caramelizes into crispy, golden edges. Each cookie has rich, nutty flavor with the perfect sweet and salty combo, making them the kind of treat you keep sneaking back to the counter for all afternoon.
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I make them for Christmas cookie exchanges, holiday trays, bake sales, and after-school snacks because they’re crowd-pleasers that kids and adults both love. They’re perfect for everyday dessert, potlucks, and meal prep since they keep well, travel easily, and come together with minimal ingredients. They stay fresh at room temperature for about 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
Let me walk you through making these easy vegan peanut butter cookies.
Prep Your Baking Sheets
Preheat your oven to 350°F and line two baking sheets with parchment paper. I like using an oven thermometer to make sure my temperature is accurate.
Mix the Wet Ingredients
Beat the peanut butter and brown sugar together in a large bowl until smooth and creamy. The sugar will start to dissolve into the peanut butter, creating a thick, glossy mixture.
Add the almond milk and vanilla extract, then mix just until everything’s combined. You don’t want to overmix at this stage.
Combine the Dry Ingredients
Whisk together the flour, baking powder, and baking soda in a separate bowl; the baking powder and baking soda work together to give the cookies their classic texture. The baking soda helps them spread while the baking powder keeps them tender.
Form the Dough
Combine your dry ingredients with the peanut butter mixture, stirring just until no more flour streaks remain on the batter. Overmixing will make your cookies tough, so stop as soon as everything’s incorporated.
The dough will be thick and slightly crumbly, but it will hold together when you scoop it.
Shape and Flatten
Scoop the dough into small balls about 1½ inches wide using a cookie scoop for uniform sizing, then place them on your parchment-lined baking sheet, leaving about 2 inches between each. Use the back of a fork to press down on each dough ball to create the classic criss-cross pattern.
Dip your fork in a little flour between presses if the dough starts sticking. This wire cooling rack is essential for letting these cool properly after baking, so air can circulate underneath and prevent them from getting soggy.
Bake and Finish
Bake the cookie dough balls for 8 minutes. They’ll look slightly underdone when you pull them out, but that’s exactly what you want. They’ll continue cooking on the hot baking sheet as they cool.
Let them sit on the tray for at least 5 minutes before moving them. Sprinkle a little sea salt on top while they’re still warm.
Serve
Let the cookies cool completely before serving. Enjoy!
These cookies transport well to bake sales, potlucks, and cookie swaps, as they’re sturdy and don’t crumble easily. I layer them between sheets of parchment paper in kraft gift boxes when giving them as gifts, or pack them in an insulated casserole carrier for potlucks to keep them fresh during travel.
Equipment
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
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the peanut butter and brown sugar until smooth and 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 together the flour, baking powder, and baking soda.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
- Add the dry ingredients to the peanut butter mixture and stir just until combined—do not overmix.
- Scoop 1 ½-inch balls of dough and place them on the baking sheets, leaving about 2 inches of space between each. Flatten each dough ball with a fork to create a crisscross pattern.
- Bake for 8 minutes, then let the cookies cool on the tray. Sprinkle with a little sea salt before serving.Sea salt
Notes
- Natural vs. conventional peanut butter: I use conventional peanut butter (the kind that doesn’t separate) because it has a creamier consistency and helps the cookies hold their shape better.
- Space them out: Leave at least 2 inches between dough balls, since they’ll spread as they bake, and you don’t want them to merge into one giant cookie.
- Flatten evenly: Press your fork down firmly to create deep grooves. This helps the cookies bake evenly and gives them that classic look.
- Don’t overbake: Pull them from the oven when they still look slightly underdone in the center. They’ll firm up as they cool on the baking sheet.
- Sea salt is key: Don’t skip sprinkling sea salt on top. The contrast between sweet and salty makes these cookies absolutely addictive.
- Flash freeze first: Freeze cookies on a baking sheet for 1 hour before transferring to containers so they don’t stick together.
Nutrition
How to Store Leftovers
Keep them at room temperature in an airtight container for about 3 days. I like using a cookie jar to keep them fresh and easily accessible on the counter.
They’ll stay soft and have a chewy texture if you make sure the container is sealed tightly. For longer storage, place them in the fridge in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 2 months.
When you’re ready to eat them, let them thaw at room temperature for about 15 minutes, or warm them in a 300°F oven for 3-4 minutes to restore that fresh-baked taste.
What to Serve With Vegan Peanut Butter Cookies
I love pairing them with a cold glass of almond milk or oat milk. The creamy milk balances out the rich peanut butter flavor perfectly. They’re also great with a cup of coffee or tea for an afternoon snack. Serve them as part of a dessert spread with brownies, blondies, or chocolate chip cookies for variety.
If you’re packing them for a lunchbox or road trip, throw in some fresh apple slices or banana chips. The fruit adds a refreshing contrast to the sweet, nutty cookies. They also pair beautifully with a scoop of vegan vanilla ice cream for a more indulgent treat.
More Easy Cookie Recipes for You to Try at Home
If you love these vegan peanut butter cookies, you’ll want to try these other vegan cookie recipes that taste just as good as traditional versions.
