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.
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.
- 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.
How to make Vegan Peanut Butter Cookies
- 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.
- Next, to the bowl with the peanut butter mixture, add the flour, baking soda, baking powder, cornstarch, and salt.
- Mix until just combined and a dough is formed. The dough will be thick and very sticky.
- 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.
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.
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.
Want more delectable cookie recipes?
- Ultimate Vegan Chocolate Cookies
- Vegan Shortbread Cookies
- Vegan No Bake Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Crinkle Cookies
- Vegan Sugar Cookies
Vegan Peanut Butter Cookies (1 Bowl)
- 1/2 cup vegan butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, optional for rolling
- 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.
- Makes about 20-24 cookies.
- Gluten free? Substitute a gluten free all purpose flour instead.
- May sub coconut oil, softened, for the vegan butter. I've tried both and they both work well. For oil free, sub applesauce.
- For crunchy peanut butter cookies, simply bake 2-3 minutes longer. I prefer them soft, but I know some people like crunchier cookies.
- 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.
- To store: Leftover cookies will keep for up to 5 days in a covered container at room temperature, and they can also be frozen.
*Last updated August 10th, 2020 with better writing and new photos. Was first published March 2019.
These are incredible! They spread the perfect amount, are nice and chewy, and have the best peanut butter flavor. My new go-to recipe! Nom.
Thank you for sharing your wonderful review and comments! I’m thrilled these are your new go-to recipe or PB cookies! Happy cooking!
Sooo yummy! Thank you!
Glad you love the cookies! Thank you for sharing your great review!
These cookies are really good thank you ?
Glad you enjoyed the cookies, thanks!
When my husband came home from work yesterday & walked into the house he said, something smells really good & then seen all the Peanut Butter cookies on cooling racks. He said, oh wow, did you make these? I said yes, then he mentioned since we went vegan a couple of years ago, I hadn’t made any peanut butter cookies. So easy to put together, rich & taste delicious, thank you for this recipe Nora ?
Thank you for sharing your fun story, Darlene! I’m glad the cookies were a hit!
They came out KAREN PERFECT
Amazing! I melted some chocolate chips and drizzled it on top of the cookies, loved this recipe and would definitely make again!
Hi Nicole. I like the drizzled chocolate idea! Thanks for sharing your review! I’m glad you loved the cookies!
This is the best peanut butter cookie I have ever had. This recipe made 28 nice sized cookies. They won’t last long…
I meant to add that I popped the dough into the refrigerator for about 15 minutes before rolling and pressing. It made for much easier handling.
This is definitely THE BEST vegan pb recipe I’ve ever tried!!! Thank you Nora!!!!! Everyone is in love with these. I do have a quick question- can you cook them without brown sugar? I am trying to use sugar substitutes and I can only find the granulate white sugar substitute. Have you made any attempts with no brown sugar and had success? 🙂
Thanks so much Linsey! I haven’t tried them with anything other than brown sugar, but a white sugar sub might work. If you try it, let me know!
These cookies are truly to die for. I have made some pretty good peanut butter cookies before becoming vegan, and I’ve made some vegan peanut butter cookies that left something to be desired, but these are REALLY good! So nice and flavorful and rich. I use Miyoko’s Plant-based Butter and vanilla bean paste, and we love these cookies. Like one person said in her review, if you don’t share these, you will end up eating them all— which ain’t necessarily a bad thing, but it’s always good to share. Thank you so much, Nora for a wonderful recipe. And let me add that I’ve made these multiple times, and they only get better and better.
Hi Eyvie. I’m so glad that you are enjoying the cookies! Thank you for sharing!
pretty good. very easy
I would err on the side of smaller cookies
they do tend to crumble
I wish I saw the note about subbing coconut oil. would have much rather used that then all of my Earth Balance
Thanks Molly! I prefer them with vegan butter, but coconut oil is fine to use as well.
The best peanut butter cookies!!!??
i absolutely love these cookies, and i’ve made them a few times and they always seem to fall apart. is there any ingredient that i could add more of to get them to bind better?
Thanks! They should be a pretty sturdy cookie, I wonder if you are using natural peanut butter? They work best using regular peanut butter, not the natural kind. And make sure to measure your flour correctly, because if they are too dry they will fall apart. I haven’t tried adding anything to them, so I’m not sure.
Wondering if I could make this without granulated sugar? I do have brown sugar (could I just add more of that?) or I have monk fruit? Thoughts?? Add some chocolate on top to make it more like a peanut butter blossom?
Brown sugar works, yes. I’m sure you could!
These are delicious! I was wondering if it would make a big difference if I cut about 1/4 of the sugar?
Probably not, but I haven’t tried it so I’m not sure. Thanks, glad you enjoyed the cookies!
All I can say is wow! Thank you, Nora for another incredible recipe!
These were delicious and so easy to make. Moist, chewy, soft one bowl goodness. Yours has become my go-to vegan recipe website. Thank you!
Your recipes have allowed us to enjoy our vegan journey even more!! Thank you
I love this recipe! I make it with Nature’s Promise chunky, stir Pb with salt added. I also use soy milk and this recipe turns out like crack.!! My husband and I are only allowed to have these when guests come over, so we can give them away. Otherwise, we eat every last one in one sitting! Thank you!
I’m so happy you enjoyed the cookies! They are very addicting. 🙂
These were really REALLY yummy. Fun to make with my 6 year old and devoured by the whole fam. Put chocolate chips on top of some = extra good. Love the 1 bowl cleanup. Thanks!
I made some of these vegan peanut butter cookies on 8/17, for my Niece and her friend and they turned out very good and the taste was delish. And they really loved them.
That’s so great!!
This really is the best recipe I have found for peanut butter cookies!
They were still chewy the next day! Does the cornstarch do that? I have never used cornstarch in a cookie recipe.
I do think the cornstarch helps with that, yes. I’m so glad you enjoyed the cookies!
Best recipe ever!
Thanks so much!!
Landed here from listening to your chopped podcast. Thanks for being an inspiration!
Thanks so much!!
Great recipe and we loved these cookies. So yummy and easy to bake. Even shared them with some friends and got a great response!
That’s great to hear!
Amazing soft peanut butter cookies, reminds me of my childhood. Nora you are blessed with these classic recipes! Everything I make from you is just classic and amazing
It was very sweet with the sugar coating. I couldn’t eat too many, which I usually like to do. Next time I will make without the sugar coating
Aw thank you so much! They are just as good without the sugar coating, and I hope you continue to enjoy the recipes!