Vegan Peanut Butter Cookies

By
Ariane Resnick
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Ariane Resnick
Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat.
Learn about The Spruce Eats' Editorial Process
Updated on 10/19/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Vegan Peanut Butter Cookies

The Spruce / Stephanie Goldfinger
Prep: 15 mins
Cook: 14 mins
Total: 29 mins
Servings: 18
Yield: 18 cookies
Nutrition Facts (per serving)
158 Calories
8g Fat
20g Carbs
4g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 158
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 152mg 7%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 4g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What's better than enjoying a classic peanut butter cookie without the dairy or eggs? Making it in one bowl without added equipment like an electric mixer! We developed your ideal vegan peanut butter cookie recipe that's even simpler to make than the traditional—plus, it's suitable for those with allergies to butter or eggs.

These vegan peanut butter cookies are simply made using natural peanut butter (the kind with just peanuts and salt), sugar, all-purpose flour, baking soda, salt, and a plant-based milk. The combined ingredients are rolled by hand, then imprinted with that signature crosshatch design using just a fork. If you're a fan of a sugary crust, simply roll the cookie dough balls in demerara or granulated sugar before transferring to the baking sheet.

This sweet treat is just one of many vegan cookie recipes to add joy to anyone's day. These are so good, you might want to consider making a double batch to freeze for later.

"These cookies are just like your childhood favorite, complete with the crisscross fork decoration—but made without dairy or eggs for a vegan treat. This is a great recipe to add to your holiday cookie box and family-friendly for any little helpers in the kitchen." —Tracy Wilk

Vegan Peanut Butter Cookies Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup natural salted peanut butter

  • 1 cup granulated sugar

  • 1/3 cup non-dairy milk, such as almond, oat, or soy

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Vegan Peanut Butter Cookies ingredients in bowls

    The Spruce / Stephanie Goldfinger

  2. Combine the peanut butter and sugar in a medium bowl. Mix together with a fork or rubber spatula until the sugar is fully incorporated into the peanut butter. Stir in the milk.

    peanut butter and sugar mixture in a glass bowl with a spatula

    The Spruce / Stephanie Goldfinger

  3. Add the flour, baking soda, and salt to the peanut butter mixture, mixing until the mixture becomes unified in texture. The batter will be thick.

    flour, baking soda, and peanut butter mixture in a glass bowl with a spatula

    The Spruce / Stephanie Goldfinger

  4. Scoop about 2 tablespoons of the dough, then squeeze a couple times in your hand to bring the cookie dough together and roll into a ball. Place onto a greased or parchment-lined cookie sheet. Repeat with remaining dough.

    (If you prefer a sugary crunch to your cookie, you can roll the balls in demerara or granulated sugar at this point.)

    cookie dough balls on a baking sheet

    The Spruce / Stephanie Goldfinger

  5. Use the tines of a clean fork to press indentations onto the tops in a crosshatch design.

    cookie dough on a baking sheet with indents pressed into the cookie dough with a fork

    The Spruce / Stephanie Goldfinger

  6. Baked until the cookies are lightly golden and cracked on top, 12 to 14 minutes.

    baked peanut butter cookies on a baking sheet

    The Spruce / Stephanie Goldfinger

  7. Let cool for 2 to 3 minutes on the cookie sheet before transferring to a cooling rack. Enjoy warm or cool to room temperature and transfer to an airtight container.

    Vegan Peanut Butter Cookies on a cooling rack

    The Spruce / Stephanie Goldfinger

Make-Ahead Tip

Plan for Later!

  • If you'd like to save some dough for baking later, shape the cookies and flatten with a fork as described above.
  • Place in the freezer on a cookie sheet. Once frozen, transfer the unbaked cookies to an airtight container.
  • When you're ready to bake them, preheat the oven to 325 degrees, and bake for 15 minutes.

Recipe Variations

  • Make them nut-free: Try using sunflower butter in place of the peanut butter for a similar texture and flavor profile.
  • Make them gluten-free: Swap the all-purpose flour for an equal amount of cup-for-cup all-purpose gluten-free flour.

How to Store and Freeze

  • Store baked cookies in an airtight container; they should keep for up to one week at room temperature.
  • Alternately, you can freeze them in a zip-close bag or airtight container for up to three months.

Can a vegan eat peanut butter?

Peanuts are a legume. That means they're similar to peas or beans. Natural peanut butters contains nothing but peanuts and salt, so they are completely acceptable for vegans.

Why do you put lines on peanut butter cookies?

The tines of a fork are used to flatten peanut butter cookies because the dough is so thick that it might not bake up properly if left in a ball shape. Using a fork makes them flatter, and creates an even surface.

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