Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies are soft, irresistible cookies that take less than 30 minutes to make. They taste just like the classic cookie only their egg and dairy-free!  They're sure to hit the spot when you’re peanut butter cravings kick in! 

My family has been obsessed with these vegan peanut butter cookies. They devour them up and don't miss the non-vegan ingredients.

And I love these vegan peanut butter cookies because they are easy to make and use simple ingredients.

Ingredients

I'm sure you're eager to know what exactly goes into these vegan peanut butter cookies.

These 9 simple ingredients are all you need!

• Peanut butter. These cookies are made with fresh ground peanut butter. But no-stir peanut butter works well too. More info on fresh grind peanut butter below.
• Flour. Use an all-purpose flour for best texture. A 1:1 ratio gluten-free flour is another option.
• Coconut oil. Use refined coconut oil for a neutral––no coconut––taste.
• Salt. I use Himalayan pink salt, but any salt will do.
• Baking soda. This helps the peanut butter cookies to slightly rise. Otherwise the cookies would come out flat and crisp.
• Cane sugar. Use any vegan white sugar or turbinado sugar as a replacement.
• Coconut sugar. If you don't have coconut sugar available, brown sugar is a good replacement.
• Non-dairy milk. I used almond milk, but any kind will work––oat, soy, cashew, hemp, etc.
• Vanilla extract. If you don't have any vanilla extract on hand, simply omit it.

Peanut butter

Fresh grind peanut butter has a thicker texture with small bits of peanut. It definitely isn't as creamy as no-stir and not a stiff as stir peanut butter. I like to think fresh grind peanut butter is the perfect combination of the two. Fresh ground peanut butter can be found in the bulk area of Whole Foods.

You can also make your own peanut butter in a food processor.  

Process unsalted peanuts until they are creamy, yet still slightly chunky.  The peanuts will go through a few phases, first they become crumbly, then they clump together, then they finally smooth out into fresh peanut butter. 

Instructions

These vegan peanut butter cookies easily come together. And the best part, there's no need to chill the dough!

• Step 1. In a small bowl, mix the dry ingredients.
• Step 2. In a separate, larger bowl, cream together the oil and sugar. Then add the peanut butter and remaining wet ingredients and mix.
• Step 3. Mix in the flour until all the ingredients are fully combined.
• Step 4. Measure out the cookie dough and place it on a baking sheet.
• Step 5. Use a fork to crosshatch each cookie, then sprinkle with sugar.
• Step 6. Bake for 10 minutes and ENJOY!

No-Chill Cookies

By now you may know I’m not too patient about waiting for cookies to chill.  So today I took a leap of faith and skipped the chill step.  To compensate, I made sure my oil was solid and the liquid ingredients were cold.  The results were delicious, soft, perfect peanut butter cookies with a slight touch of salt!

All I can say is––Classic Peanut Butter Cookie perfection!

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Recipe

Vegan Peanut Butter Cookies – 20 min no-chill

Yield: 26 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Vegan Peanut Butter Cookies are soft, irresistible cookies bursting with peanut butter flavor. They taste just like the classic cookie only they're egg and dairy free!

Print

Ingredients

Dry

• 1 and ⅔ cup all-purpose flour
• ½ teaspoon Himalayan pink salt
• 1 teaspoon baking soda

Wet

• ⅓ cup refined coconut oil, solid
• ⅓ cup cane sugar
• ⅓ cup coconut sugar
• ¾ cup fresh grind peanut butter, (see note)
• ⅓ cup non-dairy milk
• 1 teaspoon vanilla extract

Topping

• Sprinkle with extra cane sugar

Instructions

Dough

1. Preheat your oven to 350ºF.
2. Mix the dry ingredients in a medium bowl and set aside.
3. In a large bowl, mix/cream together the coconut oil and sugars using a wooden spoon.
4. Add in the peanut butter and remaining wet ingredients. Gently stir with the wooden spoon until the mixture becomes a syrup-like consistency.
5. Pour half of the dry ingredients into the large bowl of wet ingredients. Mix until there is no visible flour.
6. Pour in the other half and mix until no noticeable flour remains in the bowl.
7. Use a cookie scoop or 1 Tablespoon to measure out the dough. Place the dough on your baking sheet. Use the bottom of a cup (or the palm of your hand) to lightly smash each cookie.
8. Use a fork to crosshatch each cookie then sprinkle the tops with cane sugar.
9. Bake at 350º for 8-12 minutes. (8-10 minutes will yield a soft cookie.)

Enjoy!

Notes

• Fresh ground peanut butter can be found at Whole Foods in the bulk area.
• If you can’t find fresh ground peanut butter, you can always make your own in a food processor. Pulse unsalted peanuts until they become creamy, yet still chunky.
• No-stir creamy peanut butter will also work, but you'll need to replace the oil with extra peanut butter.
• If the dough is slightly dry add 1 teaspoon at a time of non-dairy until the dough reaches the right consistency.  But be sure not to add too much, you don’t want sticky dough. The dough should easily stick to itself, but not the bowl when fully mixed.

Nutrition Information:

Yield: 26 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 3gUnsaturated Fat: 3gSodium: 85mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 2g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**