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.
I have made these twice and both times scarfed down 3 cookies before I knew it. They are sooooo good. I used costco natural PB so they were a little crumbly. I will purchase the TJ brand suggested. One batch I used all purpose flour and one batch I used half whole wheat and half all purpose and couldn’t tell the difference. These will be in my regular rotation. Thanks Nora for another amazing recipe.
Hi Lindsey. I’m so thrilled that you love the cookies! Thanks for sharing your awesome feedback!
When i tried making these, the batter wouldn’t stay together, and the cookies didn’t expand/flatten or really cook at all in the oven. Would refrigerating the batter for half an hour like I do with chocolate chip cookies make a difference? Thanks Nora!
Refrigerating the dough would only prevent them from spreading even more. It sounds like the batter was too dry, which can happen with different kinds or brands of peanut butter (they all have different levels of moisture). Next time, feel free to add a few more splashes of almond milk or extra peanut butter or butter to help bring the dough together.
Just made these cookies to surprise my partner who loves peanut butter cookies and they were a huge hit! I’m not a big fan of store-bought ones, but loved these. They’re crunchy on the outside, perfectly soft on the inside and just the right blend of nutty and sweet. Thank you for another fabulous recipe!
Your feedback made my day, Cillian! Thank you so much and I’m so happy to hear the cookies were a hit! 🙂
I made these yesterday. They came out perfect, if I do say so myself. Soft on the inside, very peanutty and wonderfully sweet. The only substitution I made was chunky peanut butter instead of smooth. I do wish they were slightly darker brown though. Any bakers out there have any tips?
These tasted good… but rolling them was awful. It was too sticky!
I wonder what I did wrong?
The dough is supposed to be sticky, but you could mix in a little bit of flour to help with that. Otherwise, wet your hands with water to prevent the dough from sticking too much. I hope this helps!
Wonderful recipe! However, the fork marks did not stay in my cookies. Does anyone know where I went wrong?
These cookies were excellent!! I added roasted unsalted peanuts to the mix.
The addition of roasted peanuts sounds so delicious! Thank you for sharing your wonderful feedback!
These are delicious and so so easy to make. One of my families favourite!
Love all of Nora’s recipes!
Thank you for your wonderful feedback!
I have many co-workers that are gluten free and/or vegan and I am expanding my recipes to include them. These Peanut Butter cookies were a HIT with everyone. Not only is this an excellent recipe but something I can go to when I’m out of eggs! A WIN-WIN as far as I’m concerned. Thank you and I’m looking forward to trying many more of your recipes.
I bet your co-workers love your treats! That is so kind of you! Thank you for sharing your review and feedback! I’m glad the the cookies were a hit! Enjoy my recipes, and let me know how they go for you. Happy cooking!
Delicious cookies!
Is it possible to turn this recipe into a monster cookie recipe? If so, how much oats, chocolate chips and candy would you add?
Hi Christa, I’m sure they could be adapted into monster cookies. Try adding about 1/2 cup each of chocolate chips and candy. I don’t recommend adding oats because the oats and flour together will affect the texture and dry out the cookies.
Great recipe !
Thank you, Bob! I appreciate your feedback!
Like all your recipes, easy and SO delicious ❤
Thank you!
Amazingly delicious! The perfect merger of crunchy outside & soft inside. I topped mine off with some chocolate and everyone in my family loved them (even my peanutbutter snubbing toddler). Nora’s recipes never let me down so I figured I’d finally write a review to show my appreciation.
I’m so glad you and your family loved the cookies! Thanks for using my recipe, and for sharing your wonderful review and feedback!
Delicious! We made them with Adams peanut butter. Just the perfect amount of crunch on the outside, but soft and chewy on the inside. Just another awesome recipe of yours that we absolutely love!
Hi Kris. Thank you for using my recipes! I am so glad you love the peanut butter cookies! I appreciate you taking time to share your wonderful review and comments!
Vegetarian for a long time but recently went vegan. Absolutely love your cookie recipes. Made chocolate chips, chocolate crinkles, snickerdoodle and these. All turned out perfect. All my colleagues love them. Making your beef Wellington and gravy for Christmas dinner. I will try any of your recipes. They really really work. Thank you for all you do,,,
Your review really means alot! Thank you for sharing your terrific review and comments! Happy cooking, and enjoy your journey through my recipes!
These are AMAZING! Just finished a batch and have eaten almost half already!
Forgot to add that I used gluten free oat flour as well.
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!
Hey, can I use normal sugar for brown sugar?
Hi Noelle. I haven’t tried them with anything other than brown sugar, but a white sugar sub might work. If you try it, let me know!
These cookies have a great flavor! I have a question, how do you measure flour? I know some lightly spoon before leveling, and some dip. When I made these cookies, they sank a bit in the middle. I’m assuming I didn’t use enough flour. Thanks for all your great recipes!
To measure flour, I spoon it into a measuring cup, then level it off with a knife. Yes, it sounds like you used slightly less flour.
There are no measurements for the ingredients in this recipe
Hi Camille. Hmmm, when I view the recipe the ingredient measurements are all listed.
Hi! I love the taste and I’m sure it was an error of mine not your recipe, but my cookies were VERY crumbly. Any idea what I did wrong?
Perfect Peanut Butter Cookies…like Grandma used to make but better because they are vegan. 100% perfect! You’ve done it again, Nora!
Thank you, Sarah! I’m glad you love the cookies! Thank you for sharing your wonderful review and comments!
I made this recipe as written with the exception of using regular butter because it’s what I had on hand. And, of course, I added some dark chocolate chips. 🙂 I loved that it used ingredients I already have and I didn’t have to mix together an egg substitute or chill the dough. Incredibly easy preparation!
The taste of the raw dough was excellent. Amazing balance of salty and sweet. I could eat the dough all day long!
The appearance of the cookies were perfection. Nice fluffy mounds, slightly golden, and held their shape perfectly—which usually isn’t the case with butter cookies once they’ve sat on the pan for five min after coming out of the oven. Was that the magic of the corn starch? Either way, A+ for appearance.
What led me to dock a star was the mouth feel. When warm, there was a grainy texture. It was less pronounced the next day but still there. I’m guessing this may be because there’s more pb and sugar in this recipe than flour? They did not have the same chewiness I’m used to in other cookie recipes. I can’t quite put my finger on the cause.
They were also pretty sweet, even after accounting for the chocolate chips I added. I’ll still eat them happily, but I’ll probably eat the remaining dough raw rather than bake it. I’m also going to try your other pb cookie recipe to see how they compare.
Mmmmmmmmm this recipe is a keeper! This is my first time making peanut butter cookies. I subbed gluten free 1:1 flour and ran out of white sugar so there was none to dust the cookies with (only enough to make the dough with) but they were perfectly sweet without it. I’ve already had 2 and they haven’t even cooled completely!
Yum…warm cookies! I’m glad you love the recipe! Thanks so much for sharing wonderful review and comments!
These are amazing! Everyone loves them!
Thanks for sharing your wonderful review! I’m glad the cookies are a hit!
My family loved them so much that I made 3 batches this week! TBH, when I made the first time, I didn’t have almond or nut milk so I thought I’d substitute this and the cornstarch with 1/4 cup applesauce. It worked!
I find most of my vegan recipes online and your recipes, especially the desserts, are easily the majority of my bookmarks! Thanks for sharing!
I’m so thrilled the cookies were a hit with your family! Thanks so much for using my recipes! I’m glad they are a part of your family’s meals! I appreciate you taking your time to share your wonderful review and comments!
Another perfect recipe. Three seconds after they came out of the oven, I devoured 2 cookies. It didn’t take much longer to eat another 2 cookies. Mine were very moist but crumbly. I used costco natural PB so maybe I need to add some more butter for the oil because the PB doesn’t have added oil.
Hi Lindsey. I’m glad you loved the cookies, even though they were a bit crumbly. It’s difficult to know why they were crumbly without being there when they were made! It could be the kind of peanut butter you used. Some have different moisture levels than others, so maybe yours was on the dry side. Thank you for taking time to share your feedback!