Vegan Peanut Butter Cookies for Picky People
Delight even the pickiest of eaters with these soft and chewy Vegan Peanut Butter Cookies, a simple, allergen-friendly treat that’s packed with flavor and made entirely from plant-based ingredients. Sweetened naturally with maple syrup and rolled in optional coconut sugar for a crunchy finish, these cookies achieve a perfect balance of salty and sweet. With no dairy, eggs, or processed sugars, this recipe keeps things wholesome while delivering that classic peanut butter taste everyone loves. Ready in just 20 minutes with minimal prep time, these cookies are perfect for a quick dessert, kids’ snacks, or a guilt-free indulgence for all. Bonus: the straightforward crisscross design adds a nostalgic touch that kids and adults alike will adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups natural peanut butter (unsweetened and unsalted)
- 0.5 cups maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoons vanilla extract
- 0.25 cups coconut sugar (optional, for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a larger mixing bowl, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. If the dough feels too sticky, let it sit for 5 minutes as it firms up slightly.
Scoop out about 1 tablespoon of dough and roll it into a ball between your hands. If desired, roll the ball in coconut sugar for an extra sweet, crunchy coating.
Place the dough ball onto the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Using the back of a fork, gently press each dough ball to flatten it slightly and create a crisscross pattern on top.
Bake in the preheated oven for 9–11 minutes, or until the edges are set and the bottoms are lightly golden. Avoid overbaking, as the cookies will firm up while cooling.
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.
Enjoy these cookies as a snack, dessert, or treat for picky eaters of all ages!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 169.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1070 mg | 23% | |
*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.
