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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!

up close view of a cluster of vegan peanut butter cookies on a marble slab.

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!

top down view of the ingredients needed to make vegan 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
side by side photos showing the process of creaming peanut butter and sugar, than adding almond milk and vanilla.
  • 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.
side by side photos of the process of adding flour and mixing vegan peanut butter cookies.
  • 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.
top down view of a baking sheet with vegan peanut butter cookies being pressed with a fork in criss cross pattern.
  • 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.

top down view of a cluster of vegan peanut butter cookies on a marble slab.

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.
down view of a vegan peanut butter cookie with bite taken out resting on a glass of almond milk with things surrounding.

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.

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VEGAN PEANUT BUTTER COOKIES

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 202 reviews

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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Makes 2024 1x
  • Category: Dessert, Cookie
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 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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344 Comments

  1. Mary Jean says:

    Delicious. Added 170g chopped vegan chocolate and used oat milk..made them small and baked for 8 min. A keeper!






  2. Delicious; easy and I had all the ingredients in pantry. Making these again

  3. I just made these tonight. Super delicious! I’m going to inhale them! Thank you!

  4. Hi there! Did you use natural peanut that would separate? Or would Skippy work too? Thanks!

    1. Julie | The Simple Veganista says:

      Both will work! This recipe is very flexible. Enjoy!

  5. These are too good! So easy and they taste wonderful!! Thank you for something simple and delicious!

    1. Julie | The Simple Veganista says:

      Yay! You’re welcome. Thanks for sharing, Laura!

  6. Great recipe, easy and great taste, thank you.

  7. Quick and easy recipe and they came out perfect! We did add a tiny piece of vegan dark chocolate to a few and those were devoured first. Thank you!!

  8. I don’t know what I did wrong…these came out absolutely terrible for me! I used sunflower butter due to allergies, so maybe that’s it?

    The dough was so sticky from the onset that I couldn’t even use a fork to make the cross stitch pattern on top. Then after 12 minutes the cookies had blown up so large they were touching and almost coming off the baking sheet. They are even stuck to the parchment paper! They also strangely deflated and were filled with air.

    This recipe seems to simply NOT work with sunflower butter!

    1. Julie | The Simple Veganista says:

      Oh my, sorry you had issues Lauren! That is very strange and I’m not sure what could have happened. I don’t think it’s the sun butter. It sounds like in your case you should try chilling the dough for 30 minutes to 1 hour before scooping. The coolness with help firm it up nicely. I hope you try again with better luck!

  9. Today I made this recipe for the 2nd time. The first batch was gone within 2days. Vegan or non-vegan loved them😉😊😋

    1. Julie | The Simple Veganista says:

      So happy to hear, Jolanda! Makes my day :)

    2. 2 days?? lordt have mercy, ours didn’t last for 2 hours lol….by ours..i mean mine.. i ate them all. i am not sorry. deeeelish!

  10. I was going to make these but want to swap out the sugar for either date paste or date syrup. Do you have a recommendation for one over the other?

    1. Julie | The Simple Veganista says:

      Both of date sugar and syrup should work well. It’s recommended to use 2/3 of cup date sweetener when replacing 1 cup of sugar. If you are accustomed to using it, use your best judgement. I hope that helps. Enjoy your cookies! :)

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