Vegan Peanut Butter Cookies
Peanut butter cookies are already pretty simple, so making them without eggs or dairy doesn’t need to be complicated either. The peanut butter does a lot of the work here, while brown sugar keeps the cookies sweet and soft.
I like using crunchy peanut butter because you get those little bits of peanuts in every bite. If you’re more of a smooth peanut butter person, you can use that instead.
Ingredients for Vegan Peanut Butter Cookies
You only need a few basic ingredients to make these cookies.
- Crunchy peanut butter
- Brown sugar
- Plant-based butter
- Plant milk
- Vanilla extract
- All-purpose flour
- Baking soda
- White sugar
How to Get the Classic Peanut Butter Cookie Design
For the classic crisscross design, I dip my fork into white sugar before pressing it into each ball of cookie dough. Press the fork down gently, then turn it and press again in the opposite direction to make the crisscross pattern.
The sugar helps keep the fork from sticking to the dough and adds a little sweetness to the top of each cookie. You can also roll the cookie dough balls in sugar before pressing them if you want the entire outside coated.
How to Correctly Measure Your Flour
Since there’s only one cup of flour in this recipe, accidentally adding too much can make a noticeable difference. Instead of scooping the measuring cup directly into your flour, fluff the flour, spoon it into the cup, and level off the top.
If you use a kitchen scale, 1 cup of all-purpose flour is about 120 grams.
A Quick Note About the Dough
The dough may take a little extra stirring once you add the dry ingredients. Just keep mixing until everything comes together.
Peanut butter brands can vary, so if your dough seems too dry, add plant milk 1 teaspoon at a time. If it’s too sticky to easily roll into balls, add flour 1 tablespoon at a time.
How to Store Vegan Peanut Butter Cookies
Once the cookies are completely cool, keep them in an airtight container at room temperature for about 4 to 5 days.
You can also freeze them in a freezer-safe container for up to 2 to 3 months. Let them thaw at room temperature before serving.
Vegan Peanut Butter Cookies
Ingredients
- 1 cup crunchy peanut butter
- 1 cup brown sugar
- ¼ cup plant-based butter melted
- ¼ cup plant milk room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup white sugar for calssic design
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the peanut butter and brown sugar to a large mixing bowl. Mix until creamy and well combined.
- Add the melted plant-based butter, vanilla extract, and room-temperature plant milk. Mix until combined.
- Add the flour and baking soda. Stir until everything comes together and a cookie dough forms. If the dough feels too dry, add plant milk 1 teaspoon at a time. If it feels too sticky, add flour 1 tablespoon at a time.
- Scoop the cookie dough and roll it into balls. Place them on the prepared baking sheet, leaving a little space between each cookie.
- Pour the white sugar into a small bowl. Dip a fork into the sugar, then gently press it into the top of each cookie. Turn the fork and press again in the opposite direction to make the classic crisscross design. Dip the fork back into the sugar as needed.
- Bake for 11 minutes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
