Yummy Vegan Peanut Butter Cookies
Get ready to fall in love with these soft, chewy, and irresistibly "Yummy Vegan Peanut Butter Cookies" that combine classic comfort with plant-based perfection! This simple recipe comes together in just 20 minutes, using pantry staples like creamy peanut butter, vegan butter, brown sugar, and a splash of your favorite plant-based milk. The cookies are lightly golden with a signature crisscross pattern, while the rich, nutty aroma will have your kitchen smelling divine. Perfectly sweetened and subtly salty, they strike the ideal balance of flavor and texture. Whether you pair them with a glass of oat milk or enjoy them straight from the cooling rack, these vegan peanut butter cookies are a must-try for dessert lovers. Plus, they're dairy-free, egg-free, and perfect for sharing—making them the ultimate guilt-free treat for any occasion!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter (softened)
- 0.75 cups Creamy peanut butter
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a larger mixing bowl, use a hand mixer or whisk to cream the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and well combined.
Add the plant-based milk and vanilla extract to the wet mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until a dough forms. Do not overmix.
Scoop about 1 tablespoon of dough at a time and roll it into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
Using a fork, gently press the dough balls to slightly flatten them, creating a crisscross pattern on top.
Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden. The cookies may look soft in the center, but they will firm up as they cool.
Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious vegan peanut butter cookies with a cold glass of plant-based milk or your favorite beverage!
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 137.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1396 mg | 30% | |
*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.
