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overhead shot of 5 vegan peanut butter cookies on a white surface

Vegan Peanut Butter Cookies

Soft and chewy peanut butter cookies without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword vegan peanut butter cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12
Calories 275 kcal

Ingredients

  • 120 g Vegan butter (½ cup)
  • 190 g Natural style peanut butter* (¾ cup)
  • 100 g Soft brown sugar (½ cup)
  • 100 g Caster / superfine sugar (½ cup)
  • 2 Teaspoons Vanilla extract
  • 230 g All-purpose flour (1 + ¾ cups)
  • Pinch Salt
  • ½ Teaspoon Baking soda (bicarbonate of soda)

Instructions

  1. Preheat your oven to 180°C/350°F (160°C / 325°F for fan or convection ovens) and line or grease a medium-sized baking tray.

  2. In a large bowl, mix together the vegan butter, peanut butter, brown sugar, caster sugar and vanilla.

  3. Mix the flour, salt and baking soda together then add it to the wet mixture. Stir it in briefly then use your hands to form a firm dough.

  4. Place the dough in the fridge for 20 minutes.

  5. Warm the dough up in your hands once it's out of the fridge and divide it into 12 equal-sized pieces. Roll each piece into a ball and place them onto the baking tray.**Press lightly with your fingers to flatten them slightly. Make sure to leave a little space between the cookies as they will spread out while baking.

  6. Bake for 15 minutes. Allow them to cool completely before removing them from the tray as they will be very fragile while hot. If they seem underbaked, resist the urge to keep baking after the timer goes off or they will become hard once cooled.

Recipe Notes

  • *For best results, use natural peanut butter that is made from 100% nuts.
  • **The texture of the dough will heavily depend on which brand of vegan butter you use. It may seem a bit crumbly after chilling in the fridge but if you can roll it into balls and flatten them without it falling apart, it'll work just fine. If it falls apart, add a splash of plant-based milk to help it stick. On the other hand, if it's too wet after chilling, add a little more flour until you can roll the dough into balls without it sticking to your hands.
  • Store in an airtight container for up to 4 days.
  • Recipe adapted from Rajshri Food.
Nutrition Facts
Vegan Peanut Butter Cookies
Amount Per Serving
Calories 275 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 99mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 18g20%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.