Soft, chewy, and melt in your mouth Vegan Peanut Butter Cookies that are easy to make in one bowl! They’re a perfect sweet treat you can bake in under 30 minutes or freeze for later.
Looking for more classic vegan cookies? Try my Vegan Sugar Cookies, Vegan Snickerdoodles, and Perfect Vegan Chocolate Chip Cookies, too!
This is the only vegan peanut butter cookie recipe you’ll ever need! Thick, chewy, and with the perfect balance of salty and sweet flavors, each bite will have you running back for more.
Just like the classic recipe, these vegan peanut butter cookies are easy to make with baking staples, like peanut butter, flour, and sugar, in just one bowl. You can even make the cookie dough a few days ahead of time if you’re in a rush! They’re dipped in sugar for a little extra sweetness, then baked in less than 15 minutes.
Make a batch for a “just because” sweet treat or to share with family and friends!
Why these are the best vegan peanut butter cookies ever
- One of the best classic cookies! Who can say no to a peanut butter cookie? A little crispy on the outside and perfectly soft and chewy on the inside, every bite melts in your mouth.
- A no-nonsense, one-bowl dessert – There’s a reason why these easy vegan peanut butter cookies are the best beginner-friendly treat: the dough is a breeze to make in one bowl with simple baking staples and they take less than 15 minutes to bake.
- A 5-star sweet treat – This recipe has been racking up 5-star reviews since I first posted it on my blog! Here’s what readers are saying…
“My 9 year old made this recipe last night as her first cookie recipe baking on her own. They were absolutely fantastic. We were amazed.” – Amy
“These cookies were super easy to make and absolutely delicious! You seriously would never know that they were vegan.” – Christine
“I’m super picky about peanut butter cookies and these are absolutely perfect! Crunchy on the outside, chewy on the inside, and super peanut buttery. I made a batch for Christmas and can’t wait to make them again!” – Emily
How to make vegan peanut butter cookies
Find the complete recipe with measurements in the recipe card below.
Line a baking sheet with parchment paper and add 1/4 cup of granulated sugar to a small bowl. Set aside.
In a large bowl, cream the vegan butter, peanut butter, and sugars together until light and fluffy. Stir in the milk and vanilla until well combined.
Add the flour, baking soda, baking powder, cornstarch, and salt to the bowl and gently mix until just combined. The dough should be thick but still sticky.
Optional: Fold 1/3 cup of vegan chocolate chips into the cookie dough at this point if you’re craving chocolate chip peanut butter cookies!
Roll about 1.5 tablespoons of cookie dough in your hands, dip it in the bowl of sugar to coat the outside, and place it on the baking sheet.
Gently press on the tops with a fork to make the criss-cross pattern. Repeat until you run out of cookie dough.
Note: If the fork sticks to the cookie dough, dip it in flour before pressing it on the cookies.
Bake the peanut butter cookies until they’re very lightly golden brown and look a bit firm around the edges. They may look a bit soft or underdone coming out of the oven, but they’ll continue to set as they cool.
Let the cookies cool on the baking tray before transferring them to a cooling rack. Enjoy!
Do you like extra crunchy cookies? Simply bake them for 2 to 3 minutes longer.
Frequently asked questions
Most peanut butter cookie recipes aren’t inherently vegan since they’re made with butter and eggs. Luckily, peanut butter IS naturally vegan and it’s easy to make just as delectable vegan peanut butter cookies with plant-based ingredients!
This recipe works best with regular creamy peanut butter but you can use crunchy peanut butter if you like some crunch in your cookies. Natural peanut butter works, too, but give it a good stir before adding it to the mixing bowl.
Not if you don’t want to! Almond butter will also work, or you can use sunflower seed butter if you need a nut-free alternative. The flavor will be different but the cookies will still be tasty.
Chilling the cookie dough isn’t a necessary step for this recipe unless your kitchen is very warm or if the dough is too soft to roll into balls. In those cases, pop the dough in the fridge for 30 minutes to prevent the cookies from spreading in the oven.
Absolutely! You can make the cookie dough in a bowl as normal, cover the bowl, and keep it in the fridge for 1 to 2 days before baking.
To freeze the dough, roll it into cookie dough balls (without the sugar coating), place them on a lined baking sheet, and freeze until solid. Place them in a freezer-safe bag or container and freeze for up to 2 months. They can be baked from frozen with an extra 1 to 2 minutes added to the baking time.
Store the baked and cooled cookies in an airtight container on the kitchen counter for up to 5 days or in the fridge for up to 2 weeks.
You can also freeze the peanut butter cookies in a freezer-safe container or bag for up to 2 months. Let them thaw in the fridge or on the counter before serving.
Vegan Peanut Butter Cookies (1 Bowl)
Ingredients
- 1/2 cup vegan butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, optional for rolling
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add 1/4 cup sugar to a small bowl and set aside (for rolling the cookies in).
- In a large bowl, cream together the vegan butter, peanut butter and sugars. Stir in the almond milk and vanilla until well combined. You can use a hand mixer, stand mixer or just a large wooden spoon.
- Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cornstarch and salt on top of the flour. Stir (or use the mixer) until just combined and a dough is formed. The dough will be thick, yet sticky.
- Roll balls of dough (about 1.5 tablespoons) and then roll in the sugar until coated. Place each one on the prepared baking sheet, then press the tops to create the classic criss-cross pattern.
- Bake for 10-12 minutes until the cookies are very lightly golden brown; they will appear a bit underdone and soft but they continue to set as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. These cookies will stay good at room temperature for about a week.
Notes
- Makes about 20-24 cookies.
- Gluten free? Substitute a gluten free all purpose flour instead.
- May sub coconut oil, softened, for the vegan butter. I’ve tried both and they both work well. For oil free, sub applesauce.
- For crunchy peanut butter cookies, simply bake 2-3 minutes longer. I prefer them soft, but I know some people like crunchier cookies.
- You can use crunchy peanut butter if you’d like. This recipe works better using regular creamy peanut butter, not the natural stuff. I like Trader Joe’s creamy peanut butter because the palm oil added is sustainable.
- To store: Leftover cookies will keep for up to 5 days in a covered container at room temperature, and they can also be frozen.
Nutrition
*Last updated October 2024 with better writing. Was first published March 2019.
These are wonderful. I just made them a few minutes ago. I followed the recipe exactly, except I used a bit less sugar as I was low and didn’t have enough. I also didn’t roll them in sugar. They are still perfect. When making the first batch, I made the cookies very big by mistake, but other than that it all went to plan.
Hi Skyler. Thank you for sharing your baking experience, and your terrific review! I’m so glad you love the cookies! Wishing you lots of happy baking!