Make deliciously soft and chewy vegan peanut butter cookies in under 30 minutes! This easy one-bowl recipe uses 8 simple pantry ingredients and delivers perfect, dairy-free peanut butter cookies every time.
Most peanut butter cookie recipes call for butter, but it's really not necessary. These vegan peanut butter cookies are soft and full of flavor, without any added oil. By skipping the butter and oil, you get a lighter, healthier cookie that still tastes indulgent and satisfying.
Plus, these cookies are incredibly easy to make. With simple ingredients and no chilling required, you can mix, scoop, and bake them in no time.
They're perfect for snack time, a quick treat after dinner, sharing with friends, or adding to cookie tins for the holidays.
Ingredients You'll Need
All you need are 8 simple ingredients to make these delicious vegan cookies.
- Peanut butter - These cookies are made with no-stir, creamy peanut butter for the perfect taste and texture. Feel free to use your favorite brand of no-stir creamy peanut butter.
- Flour - Use all-purpose flour for the best results. For gluten-free cookies, use a 1:1 ratio of gluten-free baking flour.
- Granulated sugar - I use cane sugar, but any granulated vegan sugar you have on hand is fine.
- Brown sugar - Lightly spoon it into the measuring cup rather than packing it. If needed, you can replace it with coconut sugar or granulated sugar.
- Plant milk - I used unsweetened plain almond milk, but any kind of unsweetened non-dairy milk will work, like oat, soy, or cashew.
- Baking soda - This helps the cookies rise slightly, preventing them from baking flat and crisp.
- Salt - I use Himalayan pink salt, but any salt will do.
- Vanilla extract - If you don't have any vanilla extract on hand, omit it.
How to Make Vegan Peanut Butter Cookies (Step-by-Step)
These easy cookies come together in minutes, and the best part is you don't even need to chill the dough!
1. In a large bowl, mix 1 cup of peanut butter, ½ cup of granulated sugar, and ¼ cup of brown sugar.
Tip: When measuring the brown sugar, use a spoon to scoop it into the measuring cup, then level with the flat edge of a knife.
2. Add ⅓ cup non-dairy milk and 1 teaspoon of vanilla extract. Stir until the liquid is fully incorporated.
3. Sift in 1 cup of all-purpose flour, then add 1 teaspoon baking soda and ⅛ teaspoon salt.
4. Stir until the dry ingredients are fully mixed in. The dough should be soft and hold together easily. If it feels too dry or crumbly, add 1-2 tablespoons of plant milk.
5. Measure out 1 tablespoon of dough, roll it into a ball, and place it on a baking sheet. Repeat until you've used up all the dough, evenly spacing them out on the pan.
6. Press a fork gently into the top of the cookie, then turn the fork slightly and press again to create the classic criss-cross pattern.
7. Bake at 350ºF for 10-12 minutes. The shorter baking time yields soft, chewy cookies, while a slightly longer bake gives them golden, crisp edges.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Bakers Tips
- Use creamy, no-stir peanut butter for the best texture. It keeps the dough smooth so the cookies bake perfectly.
- Don't over-bake. They firm up as they cool.
- Use cold milk in the dough so these cookies don't need to chill before baking, making them quick and easy to prepare.
- For crisp edges, slightly flatten the dough balls before adding the criss-cross marks. This allows the cookies to spread a bit more while baking for that perfect crunch.
Storage and Freezing
Room Temperature: Store cooled cookies in an airtight container or ziplock bag at room temperature for up to 4 days.
In the Refrigerator: To extend freshness, place cookies in an airtight container or ziplock bag in the fridge for up to 2 weeks. Chilled cookies will be firm, but still taste delicious. You can warm them briefly in the microwave or oven for a freshly baked feel.
Freezing: Baked cookies and prepared cookie dough can be stored in the freezer for up to 3 months. For the dough, shape and add the criss-cross fork marks before freezing. Arrange cooled cookies or prepared cookie dough in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer them to a freezer-safe bag or container.
To enjoy baked cookies, thaw at room temperature or warm in the oven. For frozen dough, bake straight from frozen, adding an extra minute or two to the baking time if needed.
FAQ's
Yes! The chopped peanuts add extra texture and a subtle roasted flavor. Just keep in mind that crunchy peanut butter can be a bit thicker than creamy varieties, so you may need to add 1-2 tablespoons of plant milk to keep the dough soft and easy to scoop.
Absolutely, you can double the ingredients with no issues. If you're doubling the batch for parties or meal prep, chill the dough for 10-15 minutes so it's easier to scoop and keeps its shape while baking. You can also freeze half of the dough as pre-portioned cookiesRo for quick, freshly baked cookies anytime.
To boost the flavor, add 2-3 tablespoons of powdered peanut butter to the dry ingredients. If the dough is dry and crumbly after mixing, add more non-dairy milk.
We'd love to hear from you!
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See ya there!
Recipe
Vegan Peanut Butter Cookies
Ingredients
Dry
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking soda
- ⅛ teaspoon Himalayan pink salt
Wet
- 1 cup no-stir creamy peanut butter
- ½ cup cane sugar
- ¼ cup brown sugar, see note #1
- ⅓ cup non-dairy milk, cold
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350ºF and line your baking sheet with parchment paper.
- In a large bowl, mix the sugars and peanut butter until well combined. Add the remaining wet ingredients-non-dairy milk and vanilla extract-and stir until smooth.
- Sift in the flour, then add the salt and baking soda. Mix until a soft dough forms. If the dough seems dry or crumbly, slowly add 1-2 tablespoons of plant milk until it's soft and holds together easily.
- Use a cookie scoop or about 1 tablespoon of dough for each cookie. Roll the dough into a ball and place it on the baking sheet. Gently press a fork into the top, then press again in the opposite direction to create a criss-cross pattern.
- Bake at 350º for 10-12 minutes. The shorter time yields soft cookies. Baking a bit longer gives them crisp, golden edges.
Notes
- Use a spoon to scoop the brown sugar into the measuring cup.
- Use cold milk to keep the dough firm, so chilling is not required.
- The perfect dough will feel soft and smooth, similar to fresh play-dough. It should roll easily and hold its shape without turning sticky.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
This recipe was originally published Nov. 26, 2016. It has since been updated with all new photos, more detailed info, and an improved recipe.
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Marcela
Delicious banana bread, thank you for keeping it simple & yummy .
Ti
When you say non-dairy milk, do you mean soy, almond, etc.?
Marlena Luna
Yes, either of those will work. I use the term non-dairy to keep the options open. Personally, I always use almond milk, but soy is great for those with a nut allergy.
Terry
OMG!! These cookies are D-E-L-I-C-I-O-U-S Marlena! Sending you big hugs for a yummy recipe. The only change we made was the flour, we used Einkorn flour instead and holy moly they're gone! Again, Thank you Marlena this is definitely a keeper & an added pin!
Marlena Luna
Aww, Thank you so much Terry! I'm so glad you loved the cookies! They're a favorite at our house as well! :)
chiara
hi! I just came across your delicious recipe and wondering, what can I substitute the all purpose flour with? I don't usually bake with white flour.
thank you!
Marlena Luna
Hi Chiara! You can try subbing the all-purpose flour for any 1:1 ratio gluten-free flour. I have only used all-purpose flour so I can't guarantee the cookies will be exactly like the recipe, but I'd love to know how they turn out if you try it!