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 soft, chewy vegan peanut butter cookies come together in one bowl with just a few pantry staples — no eggs, no dairy, no chilling required. Ready in under 30 minutes!
Ingredients You’ll Need
(Note: Full printable recipe card with exact measurements at the bottom of the post)
- Peanut butter — creamy or crunchy for texture (almond butter or sunflower seed butter works great as a substitute)
- Sugar — coconut sugar for deeper flavor or organic cane sugar for lighter color (or a mix of both)
- Flour — light spelt, all-purpose, almond flour, gluten-free blend, or chickpea flour, all bake up beautifully
- Almond milk — unsweetened for moisture and binding (any plant milk or even water works fine)
- Baking soda — for lift and spread (baking powder is a good 1:1 swap if needed)
- Vanilla extract — pure vanilla for classic cookie aroma (optional, but highly recommended)
- Mineral salt — a small pinch to balance sweetness (only needed if your peanut butter is unsalted; start with ¼ tsp and adjust)
Quick Notes
- Use room-temperature ingredients (especially peanut butter and milk) for smooth mixing.
- If dough feels too dry, add milk 1 tsp at a time; if sticky, add flour 1 tbsp at a time.
- Cookies will look slightly underdone when done — they firm up beautifully as they cool.
Step-by-Step
Preheat the oven: Heat to 350°F (175°C). Line 2 cookie sheets with silicone mat, parchment paper, or leave ungreased.
Mix wet ingredients: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla.
Add dry ingredients: Stir in the flour and baking soda, and mix to combine. The dough will start to stiffen and become tough to stir; use your hands to finish mixing it.
Shape: Using a trigger scooper, scoop out the dough and roll into balls, about 1 1/4 inches. Place the dough balls 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 on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).
Cool & enjoy: Let cookies rest for 2-5 minutes, transfer to a wire rack, and repeat with the 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 helps keep it from spreading too much, this recipe doesn’t require chilling, making for one less step and cookies in minutes. BUT if the temperature in your kitchen is 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 The Best Peanut Butter Cookies!
- Want them less sweet? Reduce sugar to ¾ cup — they’re still perfectly delicious with that classic peanut butter flavor.
- No baking soda? Baking powder works great as a substitute (1:1 swap) — I tested multiple batches, and the cookies came out tender and flavorful every time.
- Warm the milk quickly — Set it near the preheating oven for a few minutes; room-temperature liquids mix more smoothly with coconut oil or butter.
- Fork trick — Dip the fork in sugar before pressing each cookie — it prevents sticking and adds a subtle sparkle to the tops.
- Scale the recipe — Cut in half for a small batch or double it easily — perfect for sharing or freezing dough balls.
- Nut-free swap — Use sunflower seed butter (sunbutter) in place of peanut butter — same creamy texture and great results.
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 them cool completely, then store them in a freezer-safe container with parchment paper between the layers. 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 freeze 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 Recipe
1 Bowl Vegan Peanut Butter Cookies
- Total Time: 25 minutes
- Yield: Makes 20 – 24 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
Soft, chewy, these easy vegan peanut butter cookies are made in one bowl with simple ingredients — no eggs, no dairy, no chilling required. Ready in under 30 minutes, nut-free & gluten-free adaptable, and perfect for snacks, dessert, or meal prep. Healthy and easy recipe!
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 a silicone mat, parchment paper, or leave it ungreased.
Make the dough: In a large bowl, mix the peanut butter and sugar until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, and mix to combine. The dough will be tough to stir; mixing it by hand will be easier.
Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inches. Place the dough balls 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 for a few minutes, then transfer the cookies to a wire rack and repeat with the remaining dough.
Makes 20 – 24 cookies.
Notes
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, refrigerate for up to 2 weeks.
To freeze: Let cookies cool completely, then store in a 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 just as well. I tested many batches, and they were just fine.
Use room-temperature ingredients (especially peanut butter and milk) for smooth mixing.
If dough feels too dry, add milk 1 tsp at a time; if sticky, add flour 1 tbsp at a time.
Cookies will look slightly underdone when done — they firm up beautifully as they cool.
When flattening, dip the fork in sugar between presses to keep the cookies from sticking.
Nut-free: Use sunbutter instead.
Gram conversions may vary depending on the exact ingredient used: all-purpose and spelt have different measurements. Although this recipe is pretty forgiving, use this King Arthur Ingredient Weight Chart 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.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Cookie, Dessert
- Method: bake
- Cuisine: American
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I quartered the recipe to test it out and the cookies were really dry, almost too dry to form a ball. I added a splash of water which helped but the texture wasn’t chewy like I hoped. Is this because the recipe was quartered or would it be worth reducing how much flour is used (whether i make the full amount or not)? Thank you!
My husband is Celiac. My daughter & her family are vegan. I’ve been making these now for every holiday, birthday, (requested by all) for a few years now. THEY ARE SPECTACULAR!!!!
This was a fantastic recipe but there is a (plugin?) error when scaling up.
The weight in grams of the ingredients doesn’t scale up the way the US measurements in cups, teaspoons, etc do. So if you’re using this recipe, pay attention!
I made these for the first time last month for Thanksgiving. They were a hit!! Crispy on the outside, and chewy on the inside. And I was the only vegan there so I was trying to make something everyone would like, and they loved them! I also made your pumpkin bread, and people were going back for seconds! There were 3 pies that were hardly touched. I think I now have the perfect things to share, thanks to you.
I used almond flour. I cut the sugar by half. I rolled balls in sugar before pressing with fork. After baking, I pressed four dark chocolate chunk chips into centers. Very good!
These are my go to peanut butter cookies!! xx. Question can I make the batter ahead of time and put in fridge and make the next day?
Yes, you can make peanut butter cookie dough ahead and keep in the fridge overnight. Just be sure to cover the bowl before storing. Enjoy!
Super easy and tasty!
What did I do wrong? Followed recipe exactly using Kirkland natural pb & organic cane sugar. Cookies looked perfect at 5 mins but at 10 they spread out flat. Flavor was good but they were dry. I even weighed the ingredients to make sure it was exact. I really want these to be good!
Everyone is obsessed with these cookies! I reduced the sugar and they are delicious! Texture is chewy and soft! I am wondering how and if I can incorporate oatmeal to these? Any advice?
I can’t help solve your mystery because the same happened to me with the Kirkland natural PB and sugar! I also weighed weighed my ingredients. I even have a thermometer in my oven since my built-in is always off by 10-25 degrees. Thank you for making me feel sane after reading all of these other comments about them coming out perfectly!
The problem may be natural peanut butter. Several recipes I’ve read for vegan PB cookies, including one from America’s Test Kitchen, stress using the creamy style such as Jif or Skippy, which are hydrogenated — the oil is held in suspension, creating a more stable, homgenized dough.
This particular recipe said “natural” pnut butter also noting it doesnt have oil in it (or egg which would make it less vegan) … i might figure it try a mix and make a half batch to test this — i think vegetable oil is still vegan but not WFPB or at least not in line with Starch Solution WFPB diet … its all a conundrum lol
Peanut butter even natural should have “oil” in it which would be the peanut oil from making the butter?
Realllllly good and by far the easiest cookie recipe I’ve ever found. Also surprisingly versatile and forgiving – I’ve made it with wheat flour, a 1:1 gluten free baking substitute, and chickpea flour and they’ve come out great every single time
This particular recipe said “natural” pnut butter also noting it doesnt have oil in it (or egg which would make it less vegan) … i might figure it try a mix and make a half batch to test this — i think vegetable oil is still vegan but not WFPB or at least not in line with Starch Solution WFPB diet … its all a conundrum lol
Peanut butter even natural should have “oil” in it which would be the peanut oil from making the butter?
To achieve the perfect cookie texture that holds its shape rather than spreading flat, consider these factors:
Use chilled dough to slow down spreading during baking.
Opt for a higher ratio of flour to fat to create a sturdier structure.
Incorporate baking soda or baking powder to help cookies rise and maintain shape.
Choose butter over margarine for better texture and flavor.
Add eggs for moisture and binding, but avoid overmixing to prevent excess spread.
Experiment with different types of sugars; brown sugar retains moisture while granulated sugar promotes spreading.
I found the above on AI so some tips to consider === maybe flax egg if u want to stay vegan? or brown sugar or a mix … chill the dough? best of luck — i may try these — shooting for half or quarter batch … i might add an actual egg … dont judge … lol oh that increases spread perhaps — so maybe not …
There’s no timestamp on your comment so I can’t tell if it’s super old but old baking soda, or baking soda kept in a hot/humid environment for an extended period may have been the culprit.
Also want to echo what Katharine K said about the peanut butter. If the kind you used has a layer of oil on top that you have to mix in, or is just very liquid, I would try a different brand; I had the same issue every time I used those kinds in recipes (though never tried them in this one). You can buy “natural” peanut butter that’s drier or just grind up peanuts yourself and use that.
I just made these, with 2/3rd cup brown sugar, oatmilk, crunchy natural PB, chickpea flour and dark chocolate chunks…once they came out of the 350 oven ten minutes later i sprinkled sea salt on them…they are to die for! Thanks so much for this gluten-free vegan recipe. So easy and so delicious!
Hi,
This looks like a delicious recipe & I’d love to try it.
Has anyone tried it with date sugar?
Thanks in advance, H.
These are so good and easy to make. Am going to make some for an upcoming event at church no one will believe they’re Vegan LOL. Thanks for sharing your recipe 🙂
I’m thrilled to have this recipe! I just doubled this, with Gluten-Free flour, and Teddie brand Super Crunchy Peanut Butter, and they turned out SO beautifully! A tip for cross-hatching or smooshing, the fork dipped in sugar was ripping them, so I experimented by rolling a batch of doughballs in sugar and crushed smoked sea-salt before fork-squashing, and no sticking! Using a 1 TBS scoop, I got 61 cookies! (I, uh, may have heaped my PB a little, to make up for all the nuts in the brand).
I don’t like to be that person who changes anything in recipe the first time around, so for transparency, I only had cheap GF flour on hand, and I’d already lightly de-fatted some of the PB jars oil by habit – judging by the phenomenonal taste and texture, it didn’t cause any issues! I only added TWO extra TBS of almond milk (out of 12, so 14 TBS) so it wasn’t too crumbly, and I baked on convection at the same temp of 350°. It may have taken a few extra minutes than the stated bake time because of the moisture differences, GF flour, and slightly less fat, but our oven also run annoyingly cold, haha.
In the last batch, per my husband’s hope, I squidged in as many Reese’s Pieces as each cookie could hold, after rolling the balls in sugar/smoked sea salt, and THAT seems to be a heck of a combination with the Teddie PB, which uses roasted peanuts and extra salt, so it’s a much toastier mix of flavors than I’m used to in a peanut butter cookie!
It was so simple, I can not wait to make it again! Experimenting with more toppings, better flour, mix-ins, there’s gonna be so many cookies!