Soft, chewy, and melt in your mouth Vegan Peanut Butter Cookies that are easy to make in one bowl! They’re a perfect sweet treat you can bake in under 30 minutes or freeze for later.

Looking for more classic vegan cookies? Try my Vegan Sugar Cookies, Vegan Snickerdoodles, and Perfect Vegan Chocolate Chip Cookies, too!

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

This is the only vegan peanut butter cookie recipe you’ll ever need! Thick, chewy, and with the perfect balance of salty and sweet flavors, each bite will have you running back for more.

Just like the classic recipe, these vegan peanut butter cookies are easy to make with baking staples, like peanut butter, flour, and sugar, in just one bowl. You can even make the cookie dough a few days ahead of time if you’re in a rush! They’re dipped in sugar for a little extra sweetness, then baked in less than 15 minutes.

Make a batch for a “just because” sweet treat or to share with family and friends!

Why these are the best vegan peanut butter cookies ever

  • One of the best classic cookies! Who can say no to a peanut butter cookie? A little crispy on the outside and perfectly soft and chewy on the inside, every bite melts in your mouth.
  • A no-nonsense, one-bowl dessert – There’s a reason why these easy vegan peanut butter cookies are the best beginner-friendly treat: the dough is a breeze to make in one bowl with simple baking staples and they take less than 15 minutes to bake.
  • A 5-star sweet treat – This recipe has been racking up 5-star reviews since I first posted it on my blog! Here’s what readers are saying…

“My 9 year old made this recipe last night as her first cookie recipe baking on her own. They were absolutely fantastic. We were amazed.” – Amy

“These cookies were super easy to make and absolutely delicious! You seriously would never know that they were vegan.” – Christine

“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!” – Emily

close up of vegan peanut butter cookies on a cookie sheet

How to make vegan peanut butter cookies

Find the complete recipe with measurements in the recipe card below.

Line a baking sheet with parchment paper and add 1/4 cup of granulated sugar to a small bowl. Set aside.

In a large bowl, cream the vegan butter, peanut butter, and sugars together until light and fluffy. Stir in the milk and vanilla until well combined.

Add the flour, baking soda, baking powder, cornstarch, and salt to the bowl and gently mix until just combined. The dough should be thick but still sticky.

Optional: Fold 1/3 cup of vegan chocolate chips into the cookie dough at this point if you’re craving chocolate chip peanut butter cookies!

Roll about 1.5 tablespoons of cookie dough in your hands, dip it in the bowl of sugar to coat the outside, and place it on the baking sheet.

collage of how to make cookies with peanut butter

Gently press on the tops with a fork to make the criss-cross pattern. Repeat until you run out of cookie dough.

Note: If the fork sticks to the cookie dough, dip it in flour before pressing it on the cookies. 

Bake the peanut butter cookies until they’re very lightly golden brown and look a bit firm around the edges. They may look a bit soft or underdone coming out of the oven, but they’ll continue to set as they cool.

Let the cookies cool on the baking tray before transferring them to a cooling rack. Enjoy!

Do you like extra crunchy cookies? Simply bake them for 2 to 3 minutes longer.

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

Frequently asked questions

Are peanut butter cookies vegan?

Most peanut butter cookie recipes aren’t inherently vegan since they’re made with butter and eggs. Luckily, peanut butter IS naturally vegan and it’s easy to make just as delectable vegan peanut butter cookies with plant-based ingredients!

What kind of peanut butter should I use?

This recipe works best with regular creamy peanut butter but you can use crunchy peanut butter if you like some crunch in your cookies. Natural peanut butter works, too, but give it a good stir before adding it to the mixing bowl.

Do I have to use peanut butter?

Not if you don’t want to! Almond butter will also work, or you can use sunflower seed butter if you need a nut-free alternative. The flavor will be different but the cookies will still be tasty.

Do I need to chill the cookie dough before baking?

Chilling the cookie dough isn’t a necessary step for this recipe unless your kitchen is very warm or if the dough is too soft to roll into balls. In those cases, pop the dough in the fridge for 30 minutes to prevent the cookies from spreading in the oven.

Can I make peanut butter cookie dough ahead of time?

Absolutely! You can make the cookie dough in a bowl as normal, cover the bowl, and keep it in the fridge for 1 to 2 days before baking.

To freeze the dough, roll it into cookie dough balls (without the sugar coating), place them on a lined baking sheet, and freeze until solid. Place them in a freezer-safe bag or container and freeze for up to 2 months. They can be baked from frozen with an extra 1 to 2 minutes added to the baking time.

How long do they last?

Store the baked and cooled 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 peanut butter cookies in a freezer-safe container or bag for up to 2 months. Let them thaw in the fridge or on the counter before serving.

a cookie sheet with a lot of peanut butter cookies and red towel in background
square image of a stack of peanut butter criss cross topped cookies, red and white towel in background
4.90 stars (89 ratings)

Vegan Peanut Butter Cookies (1 Bowl)

Soft, chewy, and melt in your mouth Vegan Peanut Butter Cookies that are easy to make in one bowl! They’re a perfect sweet and salty treat you can bake in under 30 minutes or freeze for later.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 22 cookies

Ingredients 
 

Instructions 

  • 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.

Notes

  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.

Nutrition

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 October 2024 with better writing. Was first published March 2019.

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Comments

  1. Honestly, THE BEST peanut butter cookies I have ever made or eaten. My family loved them and they stayed fresh for several days (surprised they lasted that long!).

  2. Thank you for this .. it came out realy well and does not last long in the cookie jar..lol.. same goes for the shortbread.👍🏼😊

    1. You are welcome! It’s a good sign when cookies disappear from the jar! Thank you for sharing your wonderful feedback and review!

  3. I have made this recipe several times, including with my mom who isn’t vegan. I have been using natural peanut butter and they’ve come out delicious every time. Thanks for the excellent recipe :]

  4. So easy and so good. Classic taste. My friend thought it was peanut butter shortbread because of the texture. So yummy.

  5. These cookies were super easy to make and absolutely delicious! You seriously would never know that they were vegan.

  6. These are great ! We have peanut allergies in our family so made them with almond butter and even better !
    Nora Cooks’ recipes never disappoint!

  7. Easy to make and so tasty! We used Skippy Natural extra chunky peanut butter and baked them for 14 minutes. They were perfect! Crunchy and ohhh those peanut bits. Thank you for this recipe!!

    1. You are welcome, Kim! I’m thrilled you loved the cookies! Thank you for your stellar review and feedback! Happy cooking!

  8. Very easy to much. Perfect Peanut Butter cookies.

    Question, do i have to cook longer if i make them bigger?

  9. I’ve been searching for the right peanut butter cookie recipe. This is it. Perfect! Thanks a bunch!

    1. You are welcome, Jill! I’m thrilled you love the cookies! Thanks for your terrific feedback and review!

  10. Great recipe, as always! One small request, tho. Would it be possible to also to add a .5x button for halving the recipe, along with 2x and 3x buttons for doubling and tripling?

    1. I sometimes wish I had this myself and didn’t have to do the math when I want to cut a recipe in half, but unfortunately it’s not an option with the recipe technology I use. Sorry! But I’m glad you like the peanut butter cookies! 🙂

  11. Super easy and a unique texture – not quite cakey but not chewy. Have made these twice for our church snack time and had more compliments than any other cookie recipe I’ve made.

    1. Hi Cindy. Thank you for sharing your fantastic feedback and review! I’m so glad you are enjoying the cookies!

  12. Nora, you have inspired me to bake! I create great vegan food in my kitchen. However, baking was well….too many cookies that would break a hole in my wall. Your cookie recipes are the best. When you mention to take them out BEFORE they look ready!! I listen. And they turn out as the ULTIMATE CHOCOLATE CHIP COOKIE and ULTIMATE PEANUT BUTTER COOKIE! Thank you Nora!

    1. This is so terrific! I am thrilled you are having great baking success with my recipes! Thanks for your wonderful feedback! Happy cooking!

  13. I’m trying this tonight and the cookies are in the oven as we speak. I also added a little hazelnut and almond extract, and a teeny weenie bit of maple syrup. I used regular natural crunchy peanut butter. Just wanted to point out that the recipe said to use regular peanut butter over natural, except natural peanut butter is regular peanut butter. Peanut butter with added palm oil and other ingredients isn’t regular peanut butter, it’s peanut butter with additives, and unfortunately palm oil is not vegan friendly, even when it claims to be sustainable.

    1. I too used natural, organic peanut butter I try to i stay away from processed foods (I think that’s what she meant by normal lol) I made them at 1am today!
      The cookies turned out great only my dough was slightly crumbly but still rolled into balls well it just wasn’t sticky as the recipe stated & I think it was due to the natural peanut butter since its not as oily as the others. Although my cookies were stilll soft, even as I eat one now, I’ll add another tablespoon of softened butter to the next batch.

  14. This recipe is delicious! Turned out amazing. Added 1/4 cup of mini chocolate chips. Soo good. Will make again!!

  15. I will never doubt you!

    I didn’t have enough peanut butter, so I chose to do half peanut butter, half Trader Joe’s mixed nut & seed butter. I also added chocolate chips and chose not to roll it in sugar. They are so, so, so good!

    1. Hi Marcella. I appreciate you and your trust in my recipes! Thanks for sharing your awesome feedback and review! I’m thrilled you loved the cookies!

      1. I wonder if you see my name always pop up and think “this lady likes to eat a lot of sweets!” 🤣

  16. These are outstanding! Easy to make and delicious. I’m not vegan but my extended family is and I always struggle to provide homemade desserts for special occasions. These are so yummy!

    1. I’m glad you love the cookies, Melissa! I have lots of dessert recipes, and hope you’ll check them out! Thanks for sharing your terrific feedback!

  17. I followed this recipe exactly. I made these for Christmas cookies to give away for the vegan people. They were delicious! After they cooled, I dipped half the cookie in vegan dark chocolate. I really enjoy your website and all your great recipes!

    1. Hi Rebecca. Your chocolate dipped peanut butter cookies sound amazing! People are going to love getting them! Thank you for sharing your wonderful idea and your fabulous feedback! I am so glad that you are enjoying my recipes!

  18. Amazing!!!!

    I’ve used this recipe for 2 years now and it never disappoints. I definitely add more peanut butter. However, I used this exact recipe but for the Lotus Biscoff spread instead of peanut butter and it’s even better.

    Also, I’m currently baking the lotus cookies and realized I was out of cornstarch. The cookies were still perfect without. Not sure about peanut butter recipe. Please try with the Lotus spread you will be stunned

    1. I’m glad you are enjoying the peanut butter cookies! Thanks for your suggestion of Lotus Biscoff spread! I’ll have to try that! I appreciate you sharing your ideas and great review!

  19. These came out perfect! I really love how generous your recipes are, this made two trays which means they’ll last longer than 5 min in our house.

    1. Hi Natalie. I’m so glad the cookies turned out great for you, and that you’ll have them for maybe a day? LOL! Thank you for your wonderful feedback, it makes me happy!

    1. Natural peanut butter should work okay, but it’s a bit unpredictable. This is because it can be really runny or really thick and dry. It kinda makes it hard to bake with, but not impossible. The texture and taste will be slightly different, but I don’t know that you should use a different amount. That said, I haven’t tried using natural peanut butter here.

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