Vegan Peanut Butter Cookies

This recipe is a classic and a favorite in my kitchen!

I used to make peanut butter cookies all the time before I was vegan, and I could never get them right. For some reason, this vegan version gets me so many “Can you send me the recipe?”s every time I make them! They are absolutely foolproof – they always come out perfectly soft & crispy, and the balance of sweet & salty can’t be beaten.

Ingredients:

• 1 3/4 cups flour of choice
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup vegan butter, softened
• – 3/4 cup creamy peanut butter
• 1/2 cup sugar
• 2 tbsp plant milk
• 1 tsp vanilla

Method:

• Preheat the oven to 375 degrees F/190 degrees C. Line a baking sheet with parchment paper.
• Combine the flour, baking soda, and salt in a medium bowl, and set aside.
• The easiest way to make these is by using a stand mixer, but a hand mixer will get the job done. Add the rest of the ingredients to your mixing bowl and mix on medium speed.
• Lower the speed and slowly add the flour mixture to the bowl. I normally pour it in about a quarter at a time to avoid getting all the batter stuck on the whisks (one of my least favorite things).

• Once the dough is completely combined and formed, roll the dough into small balls and line up on the baking sheet.
• Press each of them down gently with the palm of your hand, then press twice with a fork to make a checkered pattern.

• Bake for 11-13 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Vegan Peanut Butter Cookies

This recipe is a classic and a favorite in my kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Course Dessert

Servings 24

Calories 125 kcal

Ingredients

  

1x2x3x

• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup vegan butter softened
• 3/4 cup creamy peanut butter
• 1/2 cup sugar
• 2 tbsp plant milk
• 1 tsp vanilla

Instructions

 

• Preheat the oven to 375 degrees F/190 degrees C. Line a baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt. Set aside.
• In a stand mixer bowl, or a separate large bowl if using a hand mixer, add the butter, peanut butter, vanilla, sugar, and milk. Beat together on medium speed.
• Lower the speed, add the flour mixture to the bowl, about a quarter at a time until it has all been combined and a dough is formed.
• Roll the dough into small balls, about 1 1/2 – 2 tablespoons each, and line up on the baking sheet. Flatten each of the dough balls gently with the palm of your hand.
• Use a fork to press down on the cookies twice, perpendicular to make a checkered pattern.
• Bake for 11-13 minutes. Let cool for 5 minutes, then transfer to a cooling rack and let cool completely. Enoy & share!

Nutrition

Calories: 125kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 185mgPotassium: 57mgFiber: 1gSugar: 5gVitamin A: 180IUCalcium: 7mgIron: 1mg

Tried this recipe?Let us know how it was!