Desserts > Vegan Desserts > Vegan Cookies > Vegan Peanut Butter Cookies Recipe

Easy Vegan Peanut Butter Cookies

These vegan peanut butter cookies are soft, chewy, and packed with peanut butter flavor. They're incredibly easy to make with simple ingredients and require no chilling time!

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 18 cookies
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Vegan butter, softened
  • 1 cup Creamy peanut butter
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar, packed
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Unsweetened applesauce
  • 1/2 cup Vegan Chocolate Chips (optional)

Get Started

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Make sure to whisk thoroughly to evenly distribute the baking soda and salt.

Cream Butter and Peanut Butter

In a large bowl, cream together the softened vegan butter and peanut butter until smooth and creamy. Using an electric mixer makes this step easier, but you can also do it by hand.

Add Sugars and Vanilla

Gradually add the granulated sugar and brown sugar to the peanut butter mixture, beating until light and fluffy. Then, mix in the vanilla extract and applesauce until well combined. The applesauce acts as a binder and adds moisture.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. If adding chocolate chips, gently fold them in now.

Form Cookies

Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving some space between each cookie. Use a fork to flatten each cookie in a criss-cross pattern. This helps them bake evenly.

Bake

Bake for 10-12 minutes, or until the edges are golden brown. The centers will still be slightly soft, but they will firm up as they cool. Don't overbake, or the cookies will be dry.

Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.

Nutrition Facts (Estimated per cookie)

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Calories: Approximately 150-180
Fat: 8-10g
Saturated Fat: 3-4g
Cholesterol: 0mg
Sodium: 80-100mg
Carbohydrates: 15-18g
Fiber: 1-2g
Sugar: 8-10g
Protein: 3-4g

Important Considerations for Nutrition

Using different brands of vegan butter or peanut butter may affect the fat and sodium content. Also, be mindful of the sugar content and adjust the recipe accordingly if you prefer a less sweet cookie. You can substitute some of the sugar with a sugar alternative.

← Decadent Vegan Chocolate Cake Mango Coconut Sorbet →

FAQ

  • Can I use a different type of flour?

    Yes, you can substitute with gluten-free all-purpose flour. However, the texture might be slightly different.
  • Can I use natural peanut butter?

    Yes, but make sure to stir it well before using, as the oil tends to separate. You might need to add a bit more flour if the dough is too wet.
  • How do I store these cookies?

    Store them in an airtight container at room temperature for up to 5 days.