Vegan Peanut Butter Cookies

Why you'll love this recipe

• Nostalgic taste: Peanut butter lovers, this one's for you! These cookies take me right back to my childhood, with their rich, ultra-nutty peanut butter flavor and thick, buttery bite.
• Simple ingredients: No expensive store-bought substitutions or even dairy-free milk here, just basic ingredients you probably already have in your kitchen.
• Allergy friendly: Just like all of my recipes, these cookies are dairy free and egg free! These are easily made plant based by using a flax egg, vegan butter, and organic sugars.

Ingredients

• Peanut butter: Use a creamy peanut butter instead of chunky peanut butter. A natural peanut butter is typically more runny and easier to work with. My go-to peanut butter is cookies is Kirkland Signature Organic Creamy Peanut Butter or Jif Natural Creamy Peanut Butter.
• All purpose flour: To make gluten free, use your favorite gluten-free flour blend.
• Ground flaxseed: By mixing ground flax seed and water together, you'll create a flax egg. This simple egg substitute is great for eggless baking, as it binds the ingredients together.
• Vegan butter: As an alternative, you could use refined coconut oil.
• Sugar: We're using a mixture of organic brown sugar and organic cane sugar. This results in a perfectly moist and chewy texture. You can use coconut sugar in place of brown sugar.
• Vanilla extract: Vanilla adds a hint of warmness to these cookies along with its delicious vanilla flavor, of course!
• Baking powder: This helps the cookies rise and spread while baking.
• Salt: Just a pinch of salt enhances the salty sweet flavor of these cookies.

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How to make vegan peanut butter cookies

The full instructions for this peanut butter cookies recipe without eggs or dairy are found down below in the recipe card.

• Cream the vegan butter and sugars: Using a stand mixer, beat the butter, brown sugar, and granulated sugar together.
• Add the pb and wet ingredients: Add the peanut butter and mix until combined. Add the flax egg and vanilla then mix again.
• Mix in the dry ingredients: Mix in the flour, baking powder, and salt until combined.
• Roll cookie dough into balls: Gently roll into small balls and place on large baking sheets lined with parchment paper. Using a fork, flatten the cookies and make a criss-cross pattern.
• Bake to perfection: Bake the cookies for about 10 minutes, until golden brown. Remove from the oven and let cool on a wire rack before you sink your teeth into those amazing crisp edges.

Storage

• Room temperature: Store the cookies in an airtight container for up to 5 days.
• Freezer: Store in a freezer bag and freeze for up to 2 month. Thaw in the fridge.

Baking tips

• Don't scoop flour straight out of the bag, you’ll end up with more than you need. Instead, use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the top.
• Let the vegan butter sit on the counter for about 30 minutes, or until it has softened to room temp.
• For soft vegan peanut butter cookies, bake for 10 minutes. If you prefer crunchier cookies, bake for a couple extra minutes.
• Cookies will be soft when they come out of the oven but will firm up as they cool.

Related recipes

Want more dairy-free and egg-free dessert recipes? Try these next:

• My dairy free and egg free oatmeal cookies are thick, soft, and chewy with perfectly crispy edges.
• This vegan banana bread is perfectly sweet, moist, and fluffy. It takes 10 minutes of prep time and bakes in under 1 hour.
• These vegan vanilla cupcakes are light, fluffy, and perfectly sweet! They come together with simple ingredients and are topped with a creamy vegan buttercream frosting.
• Vegan peanut butter blondies are loaded with mini dairy free chocolate chips! This recipe is quick and easy to make in 1 bowl.