1 Bowl Vegan Peanut Butter Cookies
Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft, and chewy homemade peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla, and almond milk are the best!
Every recipe collection needs a great peanut butter recipe. And that, my friends, is what I have for you today!
These vegan cookies are joining the likes of these delicious classic Chocolate Chip Cookies, Vegan Chocolate Chip Oatmeal Cookies, flourless Salted Pecan Sandies with chocolate chips, 4 ingredient Almond Butter Cookies, and classic Vegan Snickerdoodles!
And like the others, this vegan peanut butter cookie recipe is super easy, using simple ingredients, and is crazy delicious. Not to mention they make the best air freshener!
This cozy homemade recipe is so easy that you’ll probably memorize it and make it again and again. Dairy and egg-free, it’s my all-time favorite peanut butter cookies!
How To Make Vegan Peanut Butter Cookies
These vegan peanut butter cookies contain no complicated ingredients and are super easy to make with just a few simple steps.
What you’ll need (measurement are in the recipe card below):
- Peanut butter – crunchy or creamy (almond butter is great too)
- Sugar – coconut or organic pure cane
- Flour – light spelt, all-purpose, almond flour, gluten free flour blend or chickpea flour
- Almond milk – water is ok too
- Baking soda – baking powder works as well
- Vanilla – can be optional
- Mineral salt – only use if peanut butter is unsalted
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased.
- In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla.
- Next, add the flour and baking soda, and mix to combine. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together.
- Using a trigger scooper, scoop out the dough and roll into balls, about 1 1/4 inch.
- Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Bake, on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).
- Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes about 20 – 24 cookies.
Do I Need To Chill The Cookie Dough?
No! Unlike most peanut butter recipes that call for chilling the dough before baking which keeps the dough from spreading too much, this recipe doesn’t require you to chill the dough, making for one less step and cookies in minutes. BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill in the refrigerator for 30 minutes before baking. My kitchen was a cool 74 with the air on.
Tips For Your Best Peanut Butter Cookies!
- For a less sweet cookie, reduce the sugar to 3/4 cup which is just as delicious.
- If you don’t have baking soda on hand, baking powder works great too. I tested many batches and they were just fine.
- To warm the milk, set it in a warm spot by the oven while it’s heating.
- When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking.
- Recipe can easily be cut in half or doubled.
- If you’re allergic to nuts, try using sunbutter instead.
Recommended Equipment: I love using this silpat or parchment paper to line my baking sheets. And this tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
How To Store Peanut Butter Cookies
Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. They do well loosely covered for a couple of days too. To keep longer, store them in the refrigerator for up to 2 weeks.
How To Freeze Peanut Butter Cookies
- To freeze peanut butter cookies, let the cookies cool completely and store them in a freezer safe container with parchment paper between the layer of cookies. Cookies will keep for up to 2 months. Let thaw in the fridge or on the counter.
- To freeze peanut butter cookie dough, roll the dough into balls as directed, place the balls on a cookie sheet and place in the freezer until solid. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 2 – 4 minutes longer than recipe time.
If you try this peanut butter cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN PEANUT BUTTER COOKIES
Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Makes 20 – 24 1x
- Category: Dessert, Cookie
- Method: bake
- Cuisine: American
- Diet: Vegan
- 1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
- 1 cup coconut sugar or pure cane sugar* (192g)
- 6 tablespoons almond milk, room temp
- 2 teaspoons vanilla extract
- 1 cup flour (120g), spelt, unbleached all-purpose, almond flour, or 1-1 gluten-free blend
- 1 teaspoon baking soda**
- generous pinch of mineral salt (only use if nut butter is unsalted)
Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
Makes 20 – 24 cookies.
Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months.
*Reduce the sugar to 3/4 cup for a less sweet cookie. It’s just as delicious!
**If you don’t have baking soda on hand, baking powder works great too. I tested many batches and they were just fine.
When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking.
If allergic to nuts, use sunbutter instead.
Recipe can easily be cut in half or doubled.
Gram conversions may vary depending on the exact ingredient used, ie all purpose vs spelt have different measurements. Although this recipe is pretty forgiving, use this Ingredient Weight Chart from King Arthur to ensure you have the correct measurement for your exact ingredient (or do a quick google search if your ingredient isn’t listed).
RECOMMENDED EQUIPMENT: I love this silpat or parchment paper to line my baking sheets. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
Nutritional values are estimates only. See our full nutrition disclosure here.
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Super simple and tasty. I’m not vegan, but made these for a friend. I had vanilla almond milk on hand and it worked well. I love that it only makes 20 cookies. Perfect for two people.
:( I bake often but for some reason my cookies turned out flat, would it have to do with my baking soda? Maybe it’s not fresh enough. I’m not sure but I’d like to try again. I split the recipe in half, not sure if that had anything to do with it.. hope you can help, thank you!
I would try again with a fresh box of baking soda, and I also recommend that you chill the cookie dough for about 1 hour before baking to help them not flatten out so much during baking. You can either chill the dough in the mixing bowl or roll the cookie balls and chill them on a baking sheet or plate until ready to bake. I hope that helps!
Great recipe – thanks for sharing! I make these a lot – so yummy and so easy :)
I am thinking of trying to make these as bars, maybe an 8×8 pan (?). Have you ever tried it, or do you think it would work well?
Sooooo good 👌👌👌 I ended up having to make a second batch a few days later because they somehow disappeared… Into my belly.
5 stars BUT with a caveat. The first time I made them I used 1/2 almond flour and 1/2 gluten free 1-to-1 flour blend (Bob’s Red Mill). They were outstanding!!! The second batch I made I used only the gluten free mix. They were underwhelming because of the texture… dense and crumbly. I don’t blame the recipe, only that 100% GF flour doesn’t do well in all recipes, and this is one. So if your GF be wise and mix that 1-to-1 GF flour with some almond flour and you’ll thank me.
Absolutely delicious! Thank you so much for this recipe. I added chocolate and it was very yummy!
LOVE the recipe… I used chickpea flour and the texture was just perfect. Hubby and kids also adored them!
I made these this weekend and they are incredible! I did a 1.5x batch and it made 48 good sized cookies (using one tablespoon). I used half coconut sugar and half cane sugar, and they weren’t overly sweet. I added pb chips and some chocolate pieces to 1/3rd of the batch for my husband and we ate way too many yesterday! Thanks for a great, easy recipe, Simple Veganista!
I made these tonight and they are so easy to make and so delicious. I made one pan according to the main recipe and one pan in which I added a dash of rolled oats on top.
Thanks for a easy and quick dessert recipe.
Very nice. My first batch of cookies in eons. I used 3/4 c sugar, as you noted was an option–and I honestly think it could be even less, though not sure how much less. I was wondering about date sugar for various reasons. BIG QUESTION: If I freeze the dough in balls, how long do I need to let them sit at room temperature before I flatten them with a fork? The instructions I think just note how to freeze and that you can bake them frozen.
Great question, Elizabeth! I would let the frozen cookie balls rest for one hour before flattening them with a fork and baking. You can always flatten the cookie balls before freezing as well. I hope that helps!
Thank you so much, Julie! I can’t tell you how much I appreciate all the work you’ve put into these recipes. I’ve made this recipe, your banana bread and cranberry-orange bread, and several meals. The no-oil feature of so many of your recipes is a godsend. I love all the insights you share over time, too–and all the alternative approaches/ingredients. You always have such a positive, encouraging manner when responding to questions, as well! Are these recipes in a cookbook, by chance?
Thank you so much for the feedback, Elizabeth! It truly makes my day! At the moment, I don’t have a cookbook, but that is something I may focus on in the future. I hope you continue enjoying all the recipes on the site! :)