Classic Vegan Peanut Butter Cookies
User Reviews
3.0
Classic Vegan Peanut Butter Cookies
One bowl, seven ingredients, and a mixer. That’s all you need to bake these classic vegan peanut butter cookies. No chilling time required, ready in 30 minutes.
Ingredients
- 1 cup Homemade Peanut Butter (*can sub with regular storebought peanut butter; see Note 1)
- 1 cup vegan butter (= 2 sticks of butter; see Note 2)
- ½ cup white sugar
- ½ cup brown sugar (*can sub with more white sugar)
- 2½ cups all purpose flour (*can sub with bread flour)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350 °F.
- Cream 1 cup peanut butter, 1 cup vegan butter, 1/2 cup white sugar, and 1/2 cup brown sugar on high until light and fluffy, around 2 minutes.
- Add the remaining ingredients (2 ½ cups flour, 1 tsp baking soda, and 1/2 tsp salt). No need to sift together first, just add them directly to the bowl. Mix on low speed until well-combined, around 30–60 seconds.
- Rolled into balls of 1½ tbsp (25g) each and place them onto a baking sheet. Gently flatten each ball with a fork.
- Bake at 350 °F for 12 to 15 minutes (if using natural peanut butter) or 15 to 18 minutes (if using regular peanut butter).
Notes
Peanut Butter: Instead of homemade peanut butter, you can also use any storebought peanut butter, either natural or regular. Just make sure it’s smooth peanut butter. (I usually use Kraft, but Skippy is another good vegan option). If using a conventional processed peanut butter, reduce the sugar by half.
Other nut butters and seed butter work great too. Substitute the peanut butter in this recipe with pumpkin seed butter, sesame paste, tahini (these are the substitutions I’ve tried), or any other nut butter of your choice!
- Other nut butters and seed butter work great too. Substitute the peanut butter in this recipe with pumpkin seed butter, sesame paste, tahini (these are the substitutions I’ve tried), or any other nut butter of your choice!
- Butter: I recommend using vegan butter over margarine in this case. Margarine usually has a higher water content than vegan butter, so your baked goods will not come out fully crisp all the way through. The difference is small, but noticeable. Don’t stress, you can still make this recipe with margarine, but use butter for best results.
- Sugar: If I have both on hand, I love using a mix of brown sugar and white sugar in this recipe to add some caramelized flavour. But being lazy, I use only white sugar most of the time and I’ve got no complaints. Also, reduce the sugar by half if using a processed peanut butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 134mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 215IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.0
You'll Also Love
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
