Irresistable Vegan Peanut Butter Cookies
Soft, chewy, and bursting with nutty flavor, these Irresistible Vegan Peanut Butter Cookies are a plant-based twist on a classic favorite. Crafted with creamy peanut butter, luscious vegan butter, and a touch of vanilla, these cookies achieve the perfect balance of rich sweetness and melt-in-your-mouth texture. The dough comes together effortlessly in just 15 minutes, thanks to simple pantry staples like all-purpose flour and unsweetened plant-based milk. Finished with a signature crisscross fork pattern, these cookies bake up golden and aromatic in under 10 minutes—making them the ultimate quick and easy vegan dessert. Whether you're satisfying a sweet tooth or sharing with friends, these dairy-free, egg-free cookies are guaranteed to delight. Perfect for peanut butter lovers, this recipe ensures every bite is as crave-worthy as the last.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Creamy peanut butter
- 0.5 cups Vegan butter (softened)
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the peanut butter, vegan butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).
Add the vanilla extract and plant-based milk to the wet mixture, then mix until fully combined.
Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. If it's too crumbly, add an extra tablespoon of plant-based milk.
Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheets, leaving about 2 inches of space between them.
Using a fork, gently press the top of each cookie ball to create a crisscross pattern.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Do not overbake; the cookies will set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your irresistible vegan peanut butter cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.3 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
