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Vegan Peanut Butter Cookies

These 6-ingredient vegan peanut butter cookies have crisp edges, a soft, chewy middle, and bake in just 12-15 minutes! Plus, they're optionally refined sugar-free & gluten-free!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 cookies
Calories: 203 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup of unsalted creamy or crunchy peanut butter
  • ½ cup of brown sugar, plus more for topping
  • ⅓ cup + 1 tablespoon of plant-based milk
  • 1 teaspoon of vanilla extract
  • 1 cup of all-purpose flour
  • 1 teaspoon baking powder

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. and line a baking sheet with a silicone mat or parchment paper. Set aside.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the peanut butter and sugar. Mix for 2 minutes, scraping the sides regularly.
  3. Add the plant-based milk and vanilla extract to the bowl and mix until fully combined.
  4. In a small bowl, mix the flour and baking powder. Add it to the bowl with the peanut butter. Mix by hand using a spatula or the paddle attachment of the mixer. It will be a very thick and sticky dough. Mix until fully combined.
  5. Scoop dough into your hand using a medium size cookie scoop or 1 ½ tablespoons. Form a ball and place it on the baking sheet. Repeat the process until you have used all of the cookie dough. Make sure there is about 2 inches between the cookie balls.
  6. Using a fork, gently press down the cookie until a nice imprint of the fork is left on the cookie. Make a second imprint in a crisscross pattern. Press only until you see the sides of the cookie become slightly cracked, but lightly enough that it doesn't come apart.
  7. Bake for 12 to 15 minutes for a crunchy exterior and soft and chewy interior of the cookies.
  8. Remove from the oven and allow it to cool on the baking sheet or a cooling rack for 10 to 15 minutes.

Notes

  • Use creamy peanut butter: (Like Jiff’s or Skippie’s) It prevents excessive cookie spreading unlike natural, drippy peanut butter.
  • Measure flour properly: Fluff the flour in its bag, spoon into a measuring cup, and level with a knife to avoid dense, cakey cookies.
  • Don’t over-mix the dough: Otherwise, you can overwork the gluten, which affects the texture and spread.
  • Adjust the texture: Reduce the baking time by a minute or two for a softer interior. Increase it by 2-3 minutes for a crunchier cookie.
  • Adjust the sweetness: But be aware that reducing too much sugar may affect the texture of this chewy peanut butter cookie recipe.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 139mg (6%) Potassium 145mg (4%) Fiber 1g (4%) Sugar 11g (22%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Sodium 139mg 6%
Potassium 145mg 3%
Fiber 1g 4%
Sugar 11g 22%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.