These vegan peanut butter cookies are the simply the best. With a crispy outside and chewy inside, you can enjoy the perfect vegan cookie and feel like a kid again. They’re easy to make and the result is always worth the effort!
How To Make Vegan Peanut Butter Cookies
Prep time for these cookies is about 5-10 minutes. I suggest letting the dough chill for an hour to keep the cookies from spreading too much. They’ll take 15 minutes to cook, and then about another 5 or so to cool down enough to be eaten.
- vegan butter
- peanut butter (chunky OR creamy)
- organic sugar
- brown sugar
- vanilla extract
- baking soda
- baking powder
- corn starch
Step 1 – Heat oven and prepare materials
The oven should be heated to 350 degrees Fahrenheit, which is about 175c. You can line a baking sheet with parchment paper to keep the cookies from sticking to it, however it’s not necessary if your pan is old and well-seasoned, or if it has a good non-stick coating. A silicone baking mat works well too. An added benefit of using either parchment or a silicone mat is that they keep the bottom of the cookies from getting overbaked.
Step 2 – Mix all ingredients & chill 1 hour
Mix all the ingredients together in a large bowl. Then cover the dough and let it chill in the fridge for an hour. Chilling is an important step so that your cookies don’t melt all over the baking sheet.
Step 3 – Form cookies
To form the cookies, scoop balls of dough about 2 tablespoons in size. Roll the balls so they are nice and compact, and place them on the cooking sheet 2 inches apart. Then, use a fork to press a criss-cross pattern into them.
Step 4 – Bake the cookies
These peanut butter cookies should be baked for about 12-15 minutes. I find that the first batch always takes longer. By the last batch, 12 minutes is exactly the right amount of time. Pay attention to your oven and how done the cookies seem.
Don’t skip the chill – you want your cookie dough to get nice and cold so that it doesn’t melt all together in the oven. I had that happen one time and I couldn’t figure out why – turns out it was because I had thought it was okay not to let the dough chill. The whole batch was wasted! So please let the dough chill before baking.
Make it gluten free – if you want to make it gluten free, replacing the flour with your favorite gluten free flour should work great.
Store the cookies in a paper bag – this is a weird and random tip, but I have discovered that storing homemade cookies in a paper bag helps them stay chewy for a longer time. I’m not sure why exactly but it seems to allow them to keep some of their moisture.
Add real vanilla bean – if you really want to impress someone, add in half a teaspoon of real vanilla bean. This will intensify the vanilla flavor, but it goes really, really well with the peanut butter and brown sugar flavor of the cookies.
Don’t place the cookies too close together on the sheet – this is a common mistake people make when baking cookies at home. Trust me, they will be better all around if you give them enough room! They should have about 2 inches between the dough balls prior to baking.
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Vegan Peanut Butter Cookies
- 1/2 cup vegan butter softened
- 3/4 cup peanut butter creamy or chunky
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp water
- 1 tsp vanilla extract or vanilla sugar
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 2 Tbsp corn starch or potato starch
- 1/4 tsp salt
- Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Mix all ingredients together in a large bowl. Chill for 1 hour (optional, but recommended)
- Scoop 2 Tablespoon heaps of cookie dough and roll into balls. Place on baking sheet 2 inches apart, then press down on the tops of them with the flat side of a fork to make a criss-cross pattern.
- Bake the vegan peanut butter cookies for 12-15 minutes. Cool on parchment paper, then store in an air-tight container for up to 2 weeks.