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.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
I used coconut sugar and chickpea flour and they were mind-blowingly good!!! 🤪
I have to say, I think there must be something missing in the recipe? Or maybe a miss type?
The recipe as is turns out to be quite runny.
No, it shouldn’t be runny at all, and I haven’t had any comments about runny results. So sorry you are having an issue, but I’d say give it another try!
I also found that the mixture was a bit runny. I used water instead of almond milk, which is maybe why? I also substituted 1/2 the cup of plain flour for almond meal (to keel the almond taste), They spread quite a bit in the oven for me.
Hi Rachel,
mine were way softer than expected. The reason was the self-made almond butter I used – if the butter is thin I guess you can skip the almond milk.
Regards, Sebas
I echo a previous comment in that I was skeptical of how these would turn out. I used 1/2 cup firmly packed brown sugar instead of the 3/4 cup cane sugar. I used 1/2 cup white wheat whole wheat flour and 1/2 cup unbleached all purpose flour. Everything else stayed the same.
Super easy to make…just dumped everything in the bowl and mixed well.
They turned out delicious! Slightly crispy on the outside, chewy on the inside. the flavor was excellent. Not too sweet. I may try with choc chips next time. And I can see how using crunchy p nut butter would be super tasty. So I’ll try that too! Thanks!!
Do these hold their shape when they cook?
Yes, they mostly hold their shape, especially if the dough is chilled before baking.
I’m not going to lie, I was very sceptical about these when I read the recipe I thought there’s no way that these will be any good having such few ingredients- (similar to the 2 or 3 recipe peanut butter cookie, which I have never had any luck with) But these were absolutely fantastic. Picture perfect, I used what I had in the pantry )white flour, white sugar combination of smooth and crunchy natural PB. They were a huge hit with the family. Thank you so much and I’m sorry I ever doubted you.
Made these with a 1-1 gluten free all purpose flour and they came out incredible- crispy, chewy, peanut buttery, not too sugary but plenty sweet. A little pinch of coarse salt on top takes them to the next level! Thank you for giving me my new go-to PBC recipe <3
This is the quickest and easiest cookie I’ve made and yet it delivers BIG time in flavor! Being pregnant, peanut butter has been one of my biggest cravings, now add it in a cookie form and this is hands down my go to indulgence! I did use less sugar but that didn’t change how fantastic this recipe was. My toddler and I are obsessed. Thank you for this wonderful recipe!
Delish! If I wanted this to be keto friendly, can I sub sugar for Swerve powdered or granular?
Yes, Swerve or Lakanto Monk Fruit sweetener should absolutely work fine in these peanut butter cookies. As long as you know how to convert for your taste! Enjoy!
Super simple and yummy recipe! Great option for my 18 months old as well as 4 years old kids!
So easy and soooo delicious! This is a great recipe for when I want a quick batch of cookies without a big mess or a ton of prep work. Made according to recipe using what I had on hand: oat milk, regular sugar (not really vegan, I know), all purpose flour, and Adams crunchy peanut butter. Baked on baking mats for 10 minutes and cookies had a nice chewy center and crispy edges. I’ve made this recipe twice now and am printing it out to keep in my binder of favorite recipes.