These vegan peanut butter cookies are soft, chewy and melt in your mouth. They make a great on-the-go snack for when you’re in need of something sweet!
Soft And Chewy Vegan Peanut Butter Cookies
You know what I can just never seem to get enough of?
If you’re anything like me, you’ll understand the addictiveness of peanut butter.
It doesn’t matter whether you put it on your morning oatmeal, in a smoothie or in your favourite baked goods, it always tastes great!
And these vegan peanut butter cookies are no exception.
They are soft and chewy, with just the right amount of sweetness to make a great afternoon pick-me-up snack. They’re easy to carry around, great for sharing and are adaptable in many ways.
If you fancy spicing things up a little, try adding some of these mix-ins to your cookie dough:
- Chocolate chips
- Chopped nuts
- Dried fruit such as raisins, apples or strawberries
- Chopped pretzels
- Spices such as cinnamon and ginger
How Do You Make Peanut Butter Cookies Vegan?
I’m glad you asked!
Many people don’t realise just how EASY vegan baking can be. Especially for simpler recipes such as vegan cookies.
Ok… first things first.
If you plan on making your baked goods or desserts vegan-friendly, you’ll want to say goodbye to dairy and eggs.
But don’t panic! There are SO many ways to make delicious vegan desserts without animal products. For this particular recipe, I used ground flax seeds instead of eggs.
If you didn’t know, when you mix ground flax seeds with water, it becomes a sort of gelatinous, gloopy mixture that works perfectly to help the other cookie ingredients stick together. That means no more crumbly cookies!
The texture of the peanut butter also helps in this case.
And the dairy products?
I almost always use a plant-based “butter” spread (such as Stork baking block or Vitalite spread) instead of dairy butter when I bake. The texture and the taste is exactly the same, making it the perfect replacement.
The same goes for milk. Most plant-based milks have a very subtle taste and cannot be detected in baked goods. You can use soy, almond, oat, hemp, rice… whatever tickles your fancy.
I promise- you won’t notice a difference in taste if you use plant-based milk in place of dairy milk.
None of my non-vegan family can ever tell the difference between the non-vegan desserts that they eat and the vegan-friendly desserts that I bake.
If you’re interested in learning more about vegan baking ingredient replacements, I’ve created a baking cheat sheet which you can get your hands on when you sign up to my mailing list (I won’t spam you, promise).
Looking For Crunchy Vegan Peanut Butter Cookies?
If soft and chewy cookies aren’t your thing, try my 3 ingredient peanut butter cookies. They’re super easy to make and are a great healthy alternative to the more indulgent cookies!
How To Make Vegan Peanut Butter Cookies
Ok, let’s get to it…
The first step to creating soft and chewy vegan peanut butter cookies is your egg replacement.
Mix together 1 tablespoon of ground flax seeds with 3 tablespoons of water. It’s important that you use ground flax seeds as whole ones won’t absorb the water.
Leave the mixture aside for 5 minutes or so, until it becomes “gloopy”. This is the texture we need for the flax seeds to act as a vegan egg replacement.
Next, add some vegan butter, smooth peanut butter, brown sugar, caster sugar, and vanilla essence to a large bowl. Mix everything together using a wooden spoon until it becomes a smooth paste.
I’d highly recommend using natural style peanut butter with no oil or other additives (I used Meridian) for best results.
Add your flax seed mixture from earlier into the bowl and give the mix another quick stir.
Then add in your flour, baking powder, and milk. Stir in briefly, then use your hands to form a firm cookie dough.
Divide the cookie dough into 8-10 small pieces and roll each piece into a ball. Place the balls onto a pre-lined or greased baking tray and use your (clean) fingers to flatten the balls out into cookie shapes, around 1/2 and inch thick.
Bake the cookies at 180C/ 350F for 12 minutes and leave them to cool completely before removing them from the tray as they will be very tender when hot.
If you want a more firm cookie that’s slightly crunchier, bake the cookies at the same temperature but leave them in for 15-17 minutes instead of 12.
And that’s it! When your cookies are cooled completely, you can start enjoying them and share with your friends or family.
How Long Do Vegan Peanut Butter Cookies Last?
If you enjoy them as much as I do, not very long!
But jokes aside, if you’re planning on making these in advance, you can store the cooled cookies in an airtight container for around 3 days. Just make sure to keep your cookie container in a cool, dry place away from direct sunlight.
If you keep them any longer than this, they will start to lose their peanut butter flavour and that soft, chewy texture.
I hope you love these cookies as much as I do! If you give them a try, please leave a rating or comment below to let me know what you think.
Soft and chewy peanut butter cookies without eggs or dairy.
- 1 Tablespoon Ground flax seeds
- 1/4 Cup Dairy-free spread (60g)
- 1/4 Cup Natural peanut butter** (60g)
- 1/2 Cup (packed) Soft brown sugar (80g)
- 5 Tablespoons Caster sugar (super fine sugar)
- 1 Teaspoon Vanilla extract
- 1+3/4 Cups All-purpose flour (220g)
- 1/2 Teaspoon Baking powder
- 3 Tablespoons Plant-based milk (I used soy)
Preheat your oven to 350F/ 180C and line or grease a medium-sized baking tray.
In a small bowl, mix the ground flax seeds with 3 tablespoons of cold water. Set aside for 5 minutes or so to thicken.
In a separate bowl, mix together the dairy-free spread, peanut butter, brown sugar, caster sugar and vanilla.
Add in your flax mixture from earlier.
Now add in the flour, baking powder and plant-based milk. Stir in briefly then use your hands to form a firm dough.
Divide the dough into 10 pieces and roll each piece into a ball. Place the balls onto the baking tray and use your fingers to flatten them into cookie shapes that are around 1/2 and inch thick.
Bake for 12 minutes and allow the cookies to cool completely before removing them from the tray. (They will be very tender while they are still hot).
**For best results, use natural peanut butter that is made from 100% nuts, such as Meridian.
Store in an airtight container for up to 3 days.