Easy to make in just 1 bowl, these Vegan Peanut Butter Cookies are soft, chewy, and melt in your mouth delicious! Ready in under 30 minutes and freezer-friendly.

stack of 4 cookies, a bite taken out of the top one

Calling all peanut butter lovers! These are the best vegan peanut butter cookies, ever! Each bite of the crunchy outside and soft inside will melt in your mouth and have you running back for more.

I love that these cookies are made in just 1 bowl. There’s barely any clean up! Plus, they’re ready in under 30 minutes, meaning you can have cookies in no time.

Make a batch of these and my chocolate chip cookies to welcome new neighbors, bring to the office, or to enjoy as a fun after school treat!

Ingredients Needed (with substitutions)

  • Vegan butter Make your own or use a store bought version like Miyokos or Earth Balance. You could also sub in softened coconut oil or use applesauce for an oil free recipe. 
  • Creamy peanut butter – I like using creamy “non-natural” peanut butter in this recipe. Feel free to use crunchy peanut butter or natural if that’s what you have at home (the cookies will still be delicious!). My favorite brand is Trader Joe’s creamy peanut butter because the added palm oil is sustainable.
  • Granulated sugar – Feel free to use coconut sugar instead. The sugar will be used in the dough as well as a sugary cookie coating.
  • Brown sugar – Don’t have any at home? Mix 1/2 cup of granulated white sugar with 1/2 tablespoon of molasses together.
  • Almond milk – You can use any dairy-free milk you’d like.
  • Vanilla
  • All purpose flour – They work quite well using a gluten free all purpose flour as well, such as King Arthur or Bob’s Red Mill.
  • Baking soda
  • Baking powder
  • Cornstarch – You can substitute this for arrowroot or tapioca starch if you desire.
  • Salt – Only if the peanut butter is unsalted.

Do I have to use peanut butter?

You don’t have to use peanut butter in this recipe if you have an allergy or another preferred nut butter. Almond butter will also work, or use sunbutter as a nut free alternative.

close up of vegan peanut butter cookies on a cookie sheet

How to make Vegan Peanut Butter Cookies

  1. In a large bowl, cream together the vegan butter, peanut butter, and sugars using a handheld or standing mixer. You can even just use a spoon if needed. Mix in the almond milk and vanilla until they’re well combined.
  2. Next, to the bowl with the peanut butter mixture, add the flour, baking soda, baking powder, cornstarch, and salt.
  3. Mix until just combined and a dough is formed. The dough will be thick and very sticky.
  4. Use your hands to roll balls of dough (about 1.5 tablespoons worth). Give each one a gentle roll in a small bowl of sugar, then place the balls on the baking sheet.

collage of how to make cookies with peanut butter

Use a fork to press down on the dough balls and to make the classic criss-cross pattern. The cookies will flatten a little more in the oven. Bake for 10 to 12 minutes, until they look slightly golden brown. 

The cookies will appear underdone, and very soft in the middle, but they will continue to set and firm up as they cool. If you do over bake them a little, they will just be crispy instead of soft and chewy.

vegan peanut butter cookies on parchment paper, before baking with a criss cross in them.

Do I need to chill the dough before baking?

Most peanut butter cookie recipes involve chilling the dough in the fridge for 30 minutes so the cookies don’t spread out too much in the oven. This step isn’t necessary for this recipe, however, if your house is very warm, the dough could benefit from a few minutes in the fridge beforehand.

Tips for success

  • When making the criss-cross pattern on the dough balls, your fork could stick to the dough. Avoid this by dipping the fork in a little flour each time.
  • This recipe makes about 20 to 24 cookies but feel free to double or triple it if you’re feeding a crowd or want leftovers.
  • Do you like your cookies extra crunchy? Simply bake them for 2 to 3 minutes longer.
  • Chocolate and peanut butter go hand in hand, so feel free to add chocolate chips to the cookie dough or try dipping half of the baked cookies in melted chocolate (SO good!).
  • If that’s not enough chocolate for you, follow my recipe for Peanut Butter Chocolate Chip Cookies instead.

How to store

No time to bake? Roll out each cookie ball from the dough, place them on a prepared baking sheet, and freeze. Once they’re solid, add the dough balls to a freezer-safe bag or container and freeze for up to 2 months. Pop them in the oven when you’re ready and bake!

After they’re done baking, store the cookies in an airtight container on the kitchen counter for up to 5 days or in the fridge for up to 2 weeks.

You can also freeze the baked cookies by storing them in a Ziploc bag or airtight container. They can be frozen for up to 2 months. Leave them to thaw in the fridge or at room temperature.

a cookie sheet with a lot of peanut butter cookies and red towel in background

Want more delectable cookie recipes?

square image of a stack of peanut butter criss cross topped cookies, red and white towel in background
4.93 stars (67 ratings)

Vegan Peanut Butter Cookies (1 Bowl)

Easy to make in just 1 bowl, these Vegan Peanut Butter Cookies are soft, chewy, and melt in your mouth delicious! Ready in under 30 minutes and freezer-friendly.
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 22 cookies



  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add 1/4 cup sugar to a small bowl and set aside (for rolling the cookies in).
  • In a large bowl, cream together the vegan butter, peanut butter and sugars. Stir in the almond milk and vanilla until well combined. You can use a hand mixer, stand mixer or just a large wooden spoon.
  • Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cornstarch and salt on top of the flour. Stir (or use the mixer) until just combined and a dough is formed. The dough will be thick, yet sticky.
  • Roll balls of dough (about 1.5 tablespoons) and then roll in the sugar until coated. Place each one on the prepared baking sheet, then press the tops to create the classic criss-cross pattern. 
  • Bake for 10-12 minutes until the cookies are very lightly golden brown; they will appear a bit underdone and soft but they continue to set as they cool. 
  • Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. These cookies will stay good at room temperature for about a week.


  1. Makes about 20-24 cookies.
  2. Gluten free? Substitute a gluten free all purpose flour instead.
  3. May sub coconut oil, softened, for the vegan butter. I've tried both and they both work well. For oil free, sub applesauce.
  4. For crunchy peanut butter cookies, simply bake 2-3 minutes longer. I prefer them soft, but I know some people like crunchier cookies.
  5. You can use crunchy peanut butter if you'd like. This recipe works better using regular creamy peanut butter, not the natural stuff. I like Trader Joe's creamy peanut butter because the palm oil added is sustainable.
  6. To store: Leftover cookies will keep for up to 5 days in a covered container at room temperature, and they can also be frozen.


Serving: 1cookie | Calories: 148kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 141mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 196IU | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*Last updated August 10th, 2020 with better writing and new photos. Was first published March 2019.

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  1. I keep coming back to this recipe for peanut butter cookie inspiration. It’s about time I said Thanks for sharing. Love love love!

  2. These are amazing. Two of my carnivorous aunts (both of whom are amazing chefs) have said that these were the best peanut butter cookies they’ve ever tried. I’ve made them several times in the past few weeks; people keep requesting them!

  3. Haven’t tried the recipe yet, but we have an almond allergy. What vegan substitute should I use for almond milk?

  4. This was great flavor. I used 1/4 teaspoon of cinnamon. The only thing is, for some reason when I hold the cookie it can’t hold itself. It breaks into pieces. I did bake for 11 mins and cooled for 5 mins on the rack. And took them off the rack to cool. 

  5. I don’t like peanut butter so I used almond butter. Had to use potato starch since I didn’t have corn. OMG, so delish! My go to cookies. Thank you!

  6. I doubled this recipe, skipped rolling them in sugar, and made a bunch for work. I ended up with about 52 and they were nearly gone by the end of my shift. Several people said they were the best peanut butter cookies they’d ever had, so I made sure they knew it was vegan. ? Nora, you’re the best! I have used several of your recipes and they’re always amazing. 

  7. I just made these today.  They are delicious!  My daughter loves them.  Thank you for this excellent recipe! 

  8. I have only “natural peanut butter” butter is there a way I can use this? Extra sugar and salt? Food processor? I want to use it up. Would almond butter work? A mixture?

    1. You can use it, no need to do anything differently. Almond butter works, but they will taste much different, like almond butter. The recipe works better with the “non-natural” kind, but it does work with natural as well.

  9. Just made these. I can’t tell you how many peanut butter cookie recipes I have tried in the past, yet they are never “right”.  This is the best peanut butter cookie recipe I have ever tried. They are soft and creamy, but don’t fall apart! And you would never guess they are vegan. Thank you Nora for the great recipe. 

  10. I made these last night and they were delicious and super easy. The first batch I made with the sugar and the second batch I added an extra tbsp of almond milk to moisten up the dough, which helped perfectly… and I added 1/4 c of choc chips based on family requests haha. Both batches are great! Thanks for another great recipe!

  11. Do you know of a substitute for corn starch? Can’t wait to make these and I’ll try with coco oil and oat flour subs. Thanks

  12. Best nut butter cookies I’ve ever had! I changed it slightly, did a double batch (one lot isn’t enough for 5 kids haha), used wholemeal flour, halved the sugar and used a mixed nut butter instead of peanut butter and they are absolutely delicious. Nora, you are a vegan baking genius! My new favorite with your choc chip cookies coming in a close second.

  13. I decided to try this recipe on my day off. Ashamed to say I ate them all in one day. Yes, these were/are delicious!!!
    Thank you soooo much for sharing.

  14. Hi! Firstly I want to say, I love this recipe! It’s quick and easy and they taste delicious! Unfortunately I might have messed something up during the mixing process. My dough did not turn out thick and sticky instead it was dry and crumbly. I was just wondering what I did wrong for it to turn out like that? Once I baked them, they turned out decent enough to be considered a success but were a little dry. They tasted good though!

    1. It’s hard to say without being in the kitchen with you, BUT it could be the kind of peanut butter you used. Some have different moisture levels than others, so maybe yours was on the dry side. Or perhaps you scooped up a little too much flour, and that was the issue. If that happens again, you can always add a touch more milk until it’s thick and sticky instead of dry and crumbly. I hope that helps, and I’m so glad you like the cookies anyhow!

  15. Thanks for an awesome recipe, 1st time I ever made peanut butter cookies and these came out absolutely delicious. My family favorite from now on ☮️?

  16. Fantastic cookies! I needed something for my sweet tooth tonight and these fit the bill. The first half I did plain and the second with choc chips. I am gluten free and Bob’s gf flour worked perfect.

  17. I just tried did peanut butter cookie recipe testing as I’ve never made them vegan before. Out of 3 recipes, my kids and I thought this one was clearly the winner! Perfect, chewy texture. Amazing. Better than most peanut butter cookies I’ve ever tried anywhere. Nora does it again. Thank you SO much.

  18. Best cookies, I’ll bake half and save the rest in the freezer. I usually forget they’re in there and it’s always a wonderful surprise. Great undercooked with some vanilla ice cream.

    1. Oh yeah, cookies in the freezer is one of the best surprises ever! Thank you, glad you are enjoying the cookies!

    1. Thank you so much! I’m so happy you enjoyed the cookies, I know I can’t stop myself from eating too many!

  19. How many cookies is one serving? It would be nice to add this info for all of your recipes (how much is one serving). Thanks!

  20. OMG!! I can’t believe how easy these were to make. And so delicious. Like, I can’t stop eating them delicious!! Thank you for a great recipe!

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