Vegan Peanut Butter Cookies
Indulge in the perfect balance of sweet and nutty with these easy and delicious Vegan Peanut Butter Cookies! Made with simple pantry staples like creamy peanut butter, brown sugar, and a splash of non-dairy milk, these cookies are entirely dairy-free, egg-free, and irresistibly soft and chewy. Each cookie features the classic crisscross fork design, with the option to add vegan chocolate chips or chopped peanuts for extra texture and flavor. Ready in just 25 minutes from start to finish, these cookies are ideal for satisfying your dessert cravings or sharing at your next gathering. Plus, they’re perfectly sweetened and customizable, making them a must-try for any peanut butter lover. Bake a batch today and experience plant-based baking at its best!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Peanut butter (creamy or chunky)
- 0.5 cup Brown sugar
- 0.5 cup Granulated sugar
- 3 tablespoons Non-dairy milk (e.g., almond, soy, oat)
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: Vegan chocolate chips or chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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, brown sugar, granulated sugar, non-dairy milk, and vanilla extract. Mix well until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients, stirring until fully combined. If adding vegan chocolate chips or chopped peanuts, fold them in at this step.
Scoop about 1.5 tablespoons of dough (or use a cookie scoop) and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
Use a fork to press down on the dough balls, creating a crisscross pattern on each cookie.
Bake in the preheated oven for 8–10 minutes, or until the edges are just starting to turn golden. Do not overbake; cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 455.5 g | 166% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 284.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1997 mg | 42% | |
*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.
