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.
PrintVEGAN 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
Ingredients
- 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)
Instructions
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.
Notes
*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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These were AMAZING. Perfect texture and taste. Mine spread a bit more than yours did (as per your photos), but I think chilling these may stop the spread if you want the cookies to maintain their original shape more. Regardless, this didn’t affect the taste of the cookies at all. SO DELICIOUS. Thank you for a vegan cookie recipe that actually tastes good.
I just made these cookies with one notable change– I mashed up 12 medjool dates to form a paste (soak in boiling water for about 15 minutes first to soften them up), then added them to the peanut butter and added ¼ cup cane sugar instead of 1 cup. Also used 2 teaspoons cashew milk (in addition to the 6 tablespoons) instead of vanilla extract (didn’t have any on hand). Baked for 10 minutes. They came out delicious and perfectly sweet!! Best of all, each cookies has only 1.7 grams of cane sugar. Wooo hooooo!! :)
Will try with whole wheat flour next time to make it even healthier. Thanks for a great recipe! :)
Thanks so much for the inspiration, Brooke! I love the changes you made, so delicious and healthy! Cheers :)
Thank you for a great recipe! I used home ground oat flour instead of all purpose and decreased milk to 4 tbsp because of higher moisture content in fresh ground oat flour. They turned out perfectly – baked for 15 min as I like a crispier cookie :)
I used these modifications since the stores have been all out of ap flour and only made half the recipe so as not to use up all our peanut butter- and my family unanimously agreed that they would be ok without peanut butter if it meant they got more of these cookeis. amazing recipe :)
I needed a recipe fast and found this one. It is great! I have made them 3 times! I have substituted sugar with natural sweeteners and made them smaller so calorie content per cookie was less. I also tried baking soda vs baking powder. No difference in taste but baking powder rose a little more and spread a little less. Great recipe as is or one you can play with and tweak. I added vegan chocolate chips. Quick, easy and tasty recipe! Thank you!
Wonderful recipe! Thank you for sharing it. It made 24 cookies. I cut the sugar down to 3/4 cup. My husband is borderline diabetic. Do you think this recipe could be done with agave?
I used 3/4 cup truvia brown sugar blend in place of sugar. They tasted great and each cookie came out to 2.3 grams sugar.
Thank you, love your vegan recipes
Made these cookies last night and just finished another batch tonight! My family who isn’t vegan loved these and me, being vegan, loved this super easy but tasty recipe. I 100% recommend. Might even make some more tomorrow to have for thanksgiving!!
Could you do this with whole wheat flour? Do you think you’d need to make any adjustments?
Yes, just to be on the safe side try adding 2 extra tablespoons of almond milk (or whatever plant milk you use), since whole wheat flour tends to soak up liquids. If you find the mixture a little soft, go ahead and chill it in the fridge for at least 30 minutes before rolling into balls. We would love to know how it goes for you so please be sure to share your results!
Thanks for the quick response! I just made these as you recommended and they turned out! The 8 tbs of almond milk seemed to be enough liquid. I used 1/3 cup of white sugar since I didn’t have coconut sugar but will probably try subbing with honey next time because they weren’t quite sweet enough. I just put the second half of the batch in the oven and sprinkled sugar on top so I’m going to see how those are!
Yay, I’m so glad that worked! Hopefully the added sugar on top will help with the sweetness for you on this batch. Thanks so much for the feedback, I’ll add the notes to the recipe card too. Enjoy your holidays! Cheers :)
Delicious! My 7 year old daughter had the brilliant idea of putting a dollop of jam on top!
Made these, very easy. True PB flavor. None of my friends missed the dairy milk that wasn’t in there. They could not tell any taste difference so I can make these and my vegan coworkers can partake. 😁
I think this recipe is missing when the baking powder is mixed in … my assumption is with the flour, but you may want to add it in
Yes, thank you Bree! I’ve updated the recipe to include the baking powder. Cheers :)