These vegan peanut butter cookies are the best cookies ever! Wonderfully crunchy and packed with peanut butter flavor. Quick and easy to make using everyday ingredients.
Oh YUM! Crunchy vegan peanut butter cookies!
If you love peanut butter as much as I do, then you want to put it in as many things as possible, and baking it into cookies is nothing but a very fine idea.
And these peanut butter cookies are simply divine.
And if you love peanut butter cookies then also check out our peanut butter chocolate chip cookies and our vegan peanut butter oatmeal cookies. You’ll also love our vegan almond butter cookies.
How To Make Vegan Peanut Butter Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add sugar and vegan butter to a mixer and beat them together until creamy. Add peanut butter and vanilla extract and mix in.
- In a separate bowl, add all purpose flour, baking soda, baking powder and salt and mix. Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don’t use your electric mixer for this part.
- Add soy milk and mix into a cookie dough.
- Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray.
- Flatten slightly with a fork.
- Bake for 10-15 minutes until golden on top. They will be soft when they come out of the oven but will firm up as they cool.
Recipe Tips
Vegan butter can vary a lot by brand. Depending on the brand of vegan butter (and peanut butter) you use, you may need a little more non-dairy milk than the 1 Tbsp stated in the recipe OR you may not need to add any non-dairy milk at all. Firm stick versions of vegan butter have a lower water content than softer tub styles of vegan butter. And some peanut butter brands are oilier than others.
If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp non-dairy milk and try again to roll into a ball. If needed, add another 1 Tbsp non-dairy milk and so on. If you’re in any doubt, see our photo of the cookie dough (above) or watch the video to see the consistency that the cookie dough should be.
Bake for 10 minutes for a softer cookie. If you want a softer cookie then bake for 10 minutes. If you want it a little crunchier then bake for 12 minutes. For a really crunchy cookie, you can bake for 14-15 minutes. But keep a close eye on them so that they don’t burn.
Make them gluten-free. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. We’ve had great success doing this simple switch with our cookies to make them gluten-free.
Storing and Freezing
These cookies keep perfectly at room temperature for up to a week in an airtight container. You can also store them in an airtight container in the fridge.
They are also freezer friendly and baked cookies can be frozen for up to 3 months.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Oatmeal Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan Lemon Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Cookies
Ingredients
- 1 cup White Granulated Sugar (200g)
- ½ cup Vegan Butter (112g)
- 1 cup Smooth Salted Peanut Butter (250g)
- 1 Tbsp Vanilla Extract
- 1 ½ cups All Purpose Flour (190g)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Soy Milk or other non-dairy milk
For Rolling:
- ¼ cup White Granulated Sugar (50g)
Instructions
- Preheat the oven to 375°F (190°C).
- Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in.
- In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together. Add the dry ingredients to the wet and mix in until crumbly. Mix by hand, don’t use your electric mixer for this part.
- Add the soy milk and mix into a cookie dough. (See notes)*
- Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined baking tray.
- Flatten slightly with a fork.
- Bake for 10-15 minutes* until golden on top. They will be soft when they come out of the oven but will firm up as they cool.
Video
Notes
- Depending on the brand of vegan butter and peanut butter you use, you may need a little more soy milk than the 1 Tbsp stated OR you might not need any added milk at all. If you try to roll some of the cookie dough into a ball and it doesn’t want to stick together and just crumbles, then add 1 Tbsp soy milk and try again to roll into a ball. If it’s still too crumbly then add another 1 Tbsp and try again. With certain brands of vegan butter I’ve tested (very hard stick variety), I’ve sometimes needed as much as 3 Tbsp of soy milk. And I’ve also made these cookies and not needed to add in any soy milk at all. Usually 1 Tbsp is sufficient. If you’re in any doubt, then see our process photos and/or watch the video to see the consistency that the cookie dough should be.
- If you want a softer cookie then bake for 10 minutes. If you want it a little crunchier then bake for 12 minutes. For a really crunchy cookie, you can bake for 14-15 minutes. But keep a close eye on them so that they don’t burn.
- Make them gluten-free. If you’d like these cookies to be gluten-free then simply use a gluten-free all purpose flour blend to replace the regular flour in these cookies. We’ve had great success doing this simple switch with our cookies to make them gluten-free.
- Storing: Keep your cookies stored in an airtight container at room temperature for up to 7 days. They can also be stored in an airtight container in the fridge.
- This recipe was first published in June 2016.
Can I use this recipe to make PB reindeer cookies? Just add pretzel antlers, chocolate chips and and M&Ms before baking?
Thanks!
Sure you can, that sounds super cute!
These cookies get the best reviews and the most recipe requests of anything I’ve ever baked. I’ve tried a few variations that all work well: 1) instead of milk, I’ll use whatever non-dairy sub I have, usually almond milk caramel creamer; 2) they’re killer with chocolate chips and/or chocolate frosting, and 3) I added different flavors of jam to the center (thumbprint cookies?) and they’re really good that way too.
That’s amazing Phil! Thank you so much for your wonderful review!
Delicious and so easy. I cut the sugar by half, still delicious. Thank you
Great to hear you enjoy the recipe and thanks for your wonderful review!
perfect texture, perfect balance of sugar, peanut butter and flour. simply great! 🙏
Awesome! Thanks so much for your lovely review!
Quick, easy and tasty. Satisfying to shape!
Complimentary comments on how neat and professional they looked!
Awesome! Thank you so much Lynn!