Description
Soft and 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