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
4.95 stars (86 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 minutes
Cook: 12 minutes
Total: 22 minutes
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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

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  1. I have made these twice and both times scarfed down 3 cookies before I knew it. They are sooooo good. I used costco natural PB so they were a little crumbly. I will purchase the TJ brand suggested. One batch I used all purpose flour and one batch  I used half whole wheat and half all purpose and couldn’t tell the difference. These will be in my regular rotation. Thanks Nora for another amazing recipe. 

  2. When i tried making these, the batter wouldn’t stay together, and the cookies didn’t expand/flatten or really cook at all in the oven. Would refrigerating the batter for half an hour like I do with chocolate chip cookies make a difference? Thanks Nora!

    1. Refrigerating the dough would only prevent them from spreading even more. It sounds like the batter was too dry, which can happen with different kinds or brands of peanut butter (they all have different levels of moisture). Next time, feel free to add a few more splashes of almond milk or extra peanut butter or butter to help bring the dough together.

  3. Just made these cookies to surprise my partner who loves peanut butter cookies and they were a huge hit! I’m not a big fan of store-bought ones, but loved these. They’re crunchy on the outside, perfectly soft on the inside and just the right blend of nutty and sweet. Thank you for another fabulous recipe!

    1. Your feedback made my day, Cillian! Thank you so much and I’m so happy to hear the cookies were a hit! 🙂

  4. I made these yesterday. They came out perfect, if I do say so myself. Soft on the inside, very peanutty and wonderfully sweet. The only substitution I made was chunky peanut butter instead of smooth. I do wish they were slightly darker brown though. Any bakers out there have any tips?

  5. These tasted good… but rolling them was awful. It was too sticky! 
    I wonder what I did wrong?

    1. The dough is supposed to be sticky, but you could mix in a little bit of flour to help with that. Otherwise, wet your hands with water to prevent the dough from sticking too much. I hope this helps!

  6. Wonderful recipe! However, the fork marks did not stay in my cookies. Does anyone know where I went wrong?

  7. These are delicious and so so easy to make. One of my families favourite!
    Love all of Nora’s recipes!

  8. I have many co-workers that are gluten free and/or vegan and I am expanding my recipes to include them. These Peanut Butter cookies were a HIT with everyone. Not only is this an excellent recipe but something I can go to when I’m out of eggs! A WIN-WIN as far as I’m concerned. Thank you and I’m looking forward to trying many more of your recipes.

    1. I bet your co-workers love your treats! That is so kind of you! Thank you for sharing your review and feedback! I’m glad the the cookies were a hit! Enjoy my recipes, and let me know how they go for you. Happy cooking!

  9. Delicious cookies!
    Is it possible to turn this recipe into a monster cookie recipe? If so, how much oats, chocolate chips and candy would you add?

    1. Hi Christa, I’m sure they could be adapted into monster cookies. Try adding about 1/2 cup each of chocolate chips and candy. I don’t recommend adding oats because the oats and flour together will affect the texture and dry out the cookies.

  10. Amazingly delicious! The perfect merger of crunchy outside & soft inside. I topped mine off with some chocolate and everyone in my family loved them (even my peanutbutter snubbing toddler). Nora’s recipes never let me down so I figured I’d finally write a review to show my appreciation.

    1. I’m so glad you and your family loved the cookies! Thanks for using my recipe, and for sharing your wonderful review and feedback!

  11. Delicious! We made them with Adams peanut butter. Just the perfect amount of crunch on the outside, but soft and chewy on the inside. Just another awesome recipe of yours that we absolutely love! 

    1. Hi Kris. Thank you for using my recipes! I am so glad you love the peanut butter cookies! I appreciate you taking time to share your wonderful review and comments!

  12. Vegetarian for a long time but recently went vegan. Absolutely love your cookie recipes. Made chocolate chips, chocolate crinkles, snickerdoodle and these. All turned out perfect. All my colleagues love them. Making your beef Wellington and gravy for Christmas dinner. I will try any of your recipes. They really really work. Thank you for all you do,,,

    1. Your review really means alot! Thank you for sharing your terrific review and comments! Happy cooking, and enjoy your journey through my recipes!

  13. I’m super picky about peanut butter cookies and these are absolutely perfect! Crunchy on the outside, chewy on the inside, and super peanut buttery. I made a batch for Christmas and can’t wait to make them again!

    1. Hi Noelle. 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!

  14. These cookies have a great flavor! I have a question, how do you measure flour? I know some lightly spoon before leveling, and some dip. When I made these cookies, they sank a bit in the middle. I’m assuming I didn’t use enough flour. Thanks for all your great recipes! 

    1. To measure flour, I spoon it into a measuring cup, then level it off with a knife. Yes, it sounds like you used slightly less flour.

    1. Hi! I love the taste and I’m sure it was an error of mine not your recipe, but my cookies were VERY crumbly. Any idea what I did wrong?

  15. Perfect Peanut Butter Cookies…like Grandma used to make but better because they are vegan. 100% perfect! You’ve done it again, Nora!

  16. I made this recipe as written with the exception of using regular butter because it’s what I had on hand.  And, of course, I added some dark chocolate chips. 🙂  I loved that it used ingredients I already have and I didn’t have to mix together an egg substitute or chill the dough. Incredibly easy preparation!

    The taste of the raw dough was excellent. Amazing balance of salty and sweet.  I could eat the dough all day long!

    The appearance of the cookies were perfection. Nice fluffy mounds, slightly golden, and held their shape perfectly—which usually isn’t the case with butter cookies once they’ve sat on the pan for five min after coming out of the oven.  Was that the magic of the corn starch?  Either way, A+ for appearance. 

    What led me to dock a star was the mouth feel. When warm, there was a grainy texture. It was less pronounced the next day but still there. I’m guessing this may be because there’s more pb and sugar in this recipe than flour?  They did not have the same chewiness I’m used to in other cookie recipes.  I can’t quite put my finger on the cause. 

    They were also pretty sweet, even after accounting for the chocolate chips I added.  I’ll still eat them happily, but I’ll probably eat the remaining dough raw rather than bake it.  I’m also going to try your other pb cookie recipe to see how they compare. 

  17. Mmmmmmmmm this recipe is a keeper! This is my first time making peanut butter cookies. I subbed gluten free 1:1 flour and ran out of white sugar so there was none to dust the cookies with (only enough to make the dough with) but they were perfectly sweet without it. I’ve already had 2 and they haven’t even cooled completely! 

  18. My family loved them so much that I made 3 batches this week! TBH, when I made the first time, I didn’t have almond or nut milk so I thought I’d substitute this and the cornstarch with 1/4 cup applesauce. It worked!

    I find most of my vegan recipes online and your recipes, especially the desserts, are easily the majority of my bookmarks! Thanks for sharing!

    1. I’m so thrilled the cookies were a hit with your family! Thanks so much for using my recipes! I’m glad they are a part of your family’s meals! I appreciate you taking your time to share your wonderful review and comments!

    2. Another perfect recipe. Three seconds after they came out of the oven, I devoured 2 cookies. It didn’t take much longer to eat another 2 cookies. Mine were very moist but crumbly. I used costco natural PB so maybe I need to add some more butter for the oil because the PB doesn’t have added oil. 

      1. Hi Lindsey. I’m glad you loved the cookies, even though they were a bit crumbly. It’s difficult to know why they were crumbly without being there when they were made! 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. Thank you for taking time to share your feedback!

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