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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I used oat milk and did half cup brown sugar half granulated and they were a little softer and so amazing! Thank you.
My partner and I are not even vegan and we love these cookies so much. I literally never comment on these things, but I had to for this recipe. Simple, easy and yummy!
I’m not vegan but I made these for my brother and there better than any other peanut butter cookies I’ve tried totally recommend it ❤️
I LOVE these PB cookies!!! Just made a couple changes. Made them for a friend who is vegan and modified a bit for us non-vegans. Used almond flour in lieu of wheat flour and Silk Coconut milk instead of almond milk.
For the non – vegans I added big Hershey Kisses to 1/2 the batch of cookies. When they come out of the oven, just add a big Hershey Kiss to the warm cookie before they cool down!!!
These were so easy to make, straightforward ingredients, and turned out perfectly! The consistency on the few that survived till the next day was a lovely crisp-chewy. My omni husband was thrilled with them, too.
I didn’t bother with a measuring cup as I wanted to empty out the PB jar regardless of how much it contained. Having noted that the PB, flour and sugar were proportional, I just used the jar for measuring. A little extra liquid and they were exactly right!
I also didn’t bother rolling out balls before flattening – just scooped and squashed. The shape wasn’t as exact but it didn’t affect the baking time or consistency.
Thank you!
I made these and was pleasantly surprised. Most vegan cookies w/o oil tend to be dry. These were not. I did add a bit more milk to making and used less sugar. They turned out pretty and soft. Definitely a keeper!
Delicious! I used chickpea flour, hemp milk, and vegan chocolate chips. Yummy.
Such a delicious yet simple recipe! Great for when you don’t have any butter to hand.
If like me you prefer a chewier moister cookie, I would lose 25g of flour so it’s not as dry. But other than that it works great!
Cashew butter was half price in the supermarket (it’s normally too expensive for me!). I bought some thinking “now i can make one of those WFPB cookie recipes I keep seeing”. Did a search – every one that came up was gluten-free using almond flour, or used vegan butter/coconut oil as well. Not what I was after. Found your recipe way down on page 3 of my search. Subbed in my cashew butter for your peanut butter. Cookie Victory!!! They are sublime!!!!!!! Thank you! (Oh, and I added vegan choc chips…..yum!)
Thanks for sharing, Jane! This is super helpful. I love that you used cashew butter. And I’m so glad you found the recipe, that was some diligent searching! Cheers to success! :)
Hi!
Can I substitute the sugars with stevia for example?
Yes, you can use stevia or monk fruit sweetener in place of sugar in this recipe. I don’t use stevia so I can’t guide you on how much to use. There should be ratio amounts on the stevia package. Enjoy!
These are excellent peanut butter cookies–whether or not you are vegan! I’ve just recently taken on a vegan diet and didn’t miss any of the usual cookie ingredients (i.e. butter and eggs). It is a simple recipe with only the 6-7 ingredients, but all the flavor is there with just those items. This recipe is a keeper!