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A stack of five Vegan Peanut Butter Cookies, with a bite taken out of the top cookie, rests on a wooden surface.

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies are my go-to when I'm craving a dessert with classic peanut butter flavor that comes together quickly. Brown sugar and peanut butter create soft, chewy middles with golden, caramelized edges that have rich, nutty flavor in every bite. I make them for Christmas cookie exchanges, holiday trays, bake sales, and after-school snacks since they travel well and keep their texture. They stay fresh at room temperature for about 3 days or freeze for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Keyword: Vegan Peanut Butter Cookies
Servings: 24
Calories: 119kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

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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

Here are my top tips for a perfect peanut butter cookie recipe every time.
  • 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

Calories: 119kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Calcium: 27mg | Iron: 1mg
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