There’s something truly special about peanut butter cookies. Their rich, nutty flavor paired with a soft, chewy texture makes them irresistible. The best part? You don’t need eggs, butter, or dairy to whip up these delicious cookies.
With a few pantry staples and a little time, you can create a batch of vegan peanut butter cookies that everyone will love.
Let’s get started!
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Ingredients for Vegan Peanut Butter Cookies
To make these cookies, you’ll need just eight ingredients:
- 1 cup peanut butter (smooth or chunky, depending on your preference)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce (a perfect egg substitute)
- 1 teaspoon vanilla extract
- 1 cup gluten free all-purpose flour (or gluten free variation)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
These ingredients are likely already sitting in your kitchen, making this recipe a breeze to put together.
How to Make Vegan Peanut Butter Cookies
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This step ensures your cookies bake evenly without sticking to the pan.
2. Mix the Wet Ingredients
Grab a large mixing bowl and combine the peanut butter, brown sugar, granulated sugar, applesauce, and vanilla extract. Stir everything together until the mixture becomes smooth and creamy. The applesauce acts as a binder in place of eggs, adding moisture to the dough without altering the flavor.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, stirring just until a dough forms. Avoid overmixing, as this can make the cookies dense. If the dough feels too sticky, let it rest for 5–10 minutes to firm up slightly.
4. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls using your hands. Place them on the prepared baking sheets, spacing them about 2 inches apart. To create the classic peanut butter cookie look, press a fork into the top of each ball to form a crisscross pattern.
5. Bake
Place the baking sheets in the preheated oven and bake for 10–12 minutes. The cookies will firm up as they cool, so don’t worry if they appear slightly soft when you take them out of the oven.
6. Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Once they’ve cooled, grab a cookie (or two) and enjoy!
Tips for Perfect Vegan Peanut Butter Cookies
- Choose the Right Peanut Butter: Opt for natural peanut butter made with just peanuts and salt. Avoid brands with added sugar or oils, as these can affect the texture of your cookies.
- Measure Accurately: Level off your flour using a flat edge to avoid adding too much, which can make the cookies dry.
- Customize the Texture: If you love crunch, mix in some chopped peanuts or vegan chocolate chips for an extra layer of flavor.
- Store Properly: Keep leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage — just thaw them for a few minutes before serving.
- Double the Batch: This recipe makes about 16 cookies, but you can easily double it if you’re baking for a crowd.
Why You’ll Love These Vegan Peanut Butter Cookies
These cookies deliver everything you want in a sweet treat: bold peanut butter flavor, a soft yet slightly chewy texture, and just the right amount of sweetness. They’re quick to make, so you don’t have to spend hours in the kitchen. Plus, the recipe doesn’t rely on obscure ingredients — you likely have everything you need on hand.
Even if you’re not vegan, you’ll find these cookies just as indulgent as their traditional counterparts. The use of applesauce as an egg substitute gives them a moist texture without compromising on flavor. Whether you’re serving them at a party, baking them for your family, or just treating yourself, they’re guaranteed to impress.
Variations to Try
While the classic recipe is hard to beat, here are a few fun twists you can try:
- Add Chocolate Chips: Stir in 1/2 cup of vegan chocolate chips for a peanut butter-chocolate combo.
- Go Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Sweet and Salty: Sprinkle a pinch of flaky sea salt on top of the cookies right before baking.
- Peanut Butter & Jelly: Add a small dollop of your favorite jam to the center of each cookie for a PB&J-inspired treat.
Frequently Asked Questions
Q: Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works well as a substitute, though the flavor will be slightly different.
Q: What if I don’t have applesauce?
If you don’t have applesauce, you can use mashed banana or 1/4 cup of plant-based yogurt as a substitute.
Q: Are these cookies kid-friendly?
Yes! Kids love their soft texture and peanut butter flavor. Plus, they’re fun to help make, especially when it’s time to press the crisscross pattern with a fork.
Q: Can I make the dough ahead of time?
Yes. Prepare the dough and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before scooping.
Final Thoughts
Making vegan peanut butter cookies is as simple as it is rewarding. With their bold flavor and minimal prep time, they’re the perfect treat for any occasion. Whether you’re a seasoned vegan baker or someone looking to try out plant-based recipes, this one is a must-add to your collection. Serve these cookies with a cold glass of almond milk, and watch them disappear in no time!
