Vegan Classic Peanut Butter Cookies
Indulge in the timeless charm of these Vegan Classic Peanut Butter Cookies—soft, chewy, and packed with rich, nutty flavor. Made with creamy natural peanut butter, coconut oil, and dairy-free almond milk, this easy recipe transforms simple pantry staples into golden cookie perfection, all without animal products. Perfectly crisp edges and signature fork-tine patterns make each bite a nostalgic delight, while the plant-based twist ensures everyone can enjoy them guilt-free. Whether you’re baking for a crowd or satisfying your own sweet tooth, these vegan peanut butter cookies are ready in just under 30 minutes and are sure to become a household favorite. Vegan dessert lovers, rejoice—here’s your go-to recipe for a cookie classic!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Creamy natural peanut butter
- 0.5 cup Coconut oil, solid but scoopable
- 0.5 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the peanut butter and coconut oil using an electric mixer on medium speed until well blended and creamy.
Add the brown sugar and granulated sugar to the peanut butter mixture and beat until fully incorporated.
Mix in the almond milk and vanilla extract, continuing to beat until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or spoon until the dough comes together. Avoid overmixing.
Scoop tablespoons of dough and roll them into balls, placing them on the prepared baking sheets about 2 inches apart.
Using a fork, gently flatten each ball in a crisscross pattern, pressing down lightly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 62 mg | 1% | |
*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.
