Vegan Peanut Butter Cookies

If you can call yourself a peanut butter lover, you’ll love this new vegan cookie recipe. It’s a simple vegan peanut butter cookie recipe that I make all the time. It’s kinda the mother recipe of all of my vegan gluten-free peanut butter cookies, 2-ingredient peanut butter cookies, and 3-ingredient peanut butter cookies with oat flour. It’s quite possibly the one type of cookies I make the most. There’s something about peanut butter that gives the cookies a delicious taste and a fantastic texture that is both crumbly and buttery. This recipe is the vegan version of the most simple, classic peanut butter cookies.

Ingredients and Substitutions

All you need to make crunchy peanut butter vegan cookies are:

All-Purpose Flour – You may find success using an all-purpose gluten-free flour blend. As long as your blend contains added gum, the cookie dough should come together just fine. Creamy Peanut Butter – Use natural peanut butter with no added oil, no added sugar, or added salt. Almond Milk – Or any other plant-based milk. Granulated Sweetener – I like either coconut sugar or unrefined cane sugar, but white sugar works as well. Baking Soda and Baking Powder – for a perfect cookie texture. Vanilla Extract – for flavor. Salt – skip if your peanut butter is already salted.

How To Make Vegan Peanut Butter Cookies

There are many ways of making crunchy peanut butter cookies without eggs or dairy. You can, for example, make my almond flour peanut butter cookies, but if you prefer baking with regular wheat flour, this is how.

Storage Instructions

These vegan peanut butter cookies store very well at room temperature in a sealed jar for up to 5-6 days. You can freeze leftover cookies in zip-lock bags or airtight boxes and thaw them at room temperature the day before.

Add-Ons

Of course, you can use this recipe as a base to create a range of vegan peanut butter cookie flavors. Feel free to stir some of the following in the dough at the same time you add the flour:

1/3 cup to 1/2 cup of your favorite vegan chocolate chips for a peanut butter chocolate chip cookie recipe. 1/2 teaspoon of ground cinnamon 1/3 cup of crushed peanuts

Allergy Swaps

These cookies are naturally egg-free and dairy-free. But, if some of the ingredients listed in the recipe card below are not suitable for you, try some of the alternatives below:

Gluten-Free – I didn’t try gluten-free all-purpose flour in this recipe, but I am confident it will work. Otherwise, try my 4-ingredient peanut butter cookies for a vegan, gluten-free option. Always make sure your baking powder is gluten-free. Sugar-Free – Some natural granulated sweeteners work as 1:1 replacements for sugar, but watch out! Some are making cookies super-soft, including allulose and xylitol. The best option is golden erythritol or white erythritol for crunchy sugar-free vegan peanut butter cookies. Nut-Free – You can use this recipe with sunflower seed butter and nut-free plant-based milk, like soy milk, coconut milk, or oat milk.

Here are my answers to your most common questions about this cookie recipe.