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+ servings
Lots of vegan peanut butter cookies on a marble slab.
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5 from 2 votes

Easy Vegan Peanut Butter Cookies

These vegan peanut butter cookies are soft, chewy, perfectly sweet, and easy to make. They're ready in 30 minutes and require 9 ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 21 cookies
Calories: 155kcal
Author: Iosune

Ingredients

  • 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
  • ½ cup vegan butter softened
  • ½ cup peanut butter smooth or crunchy
  • 1 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt only if you use unsalted peanut butter

For rolling (optional):

  • ¼ cup granulated sugar

Instructions

  • Preheat the oven to 350ºF or 180ºC.
  • Prepare the flax egg by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
  • Add the vegan butter, peanut butter, sugar, and vanilla extract to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
  • Add the vanilla and flax egg and beat on low speed until just incorporated.
  • Combine the dry ingredients in a medium mixing bowl (flour, baking powder, baking soda, and salt).
  • Incorporate the dry ingredients and beat on low speed until combined. If the dough is tough to stir, using your hands to mix it together will be easier.
  • I used a cookie scoop to make my cookies, but feel free to use a regular spoon or even your hands.
  • Fill the scoop with dough and just press and release onto a lined baking sheet. 
  • Roll the dough into balls, then roll the balls in sugar and place them evenly onto the baking sheet, about 2 inches apart (about 5 cm). 
  • Using the back of a fork, flatten in a crisscross pattern.
  • Bake for 10-15 minutes or until the cookies are very lightly golden brown (I baked my cookies for 12 minutes). They will be soft when they come out of the oven but will firm up as they cool.
  • Remove from the oven and cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Substitutions:
  • Use vegan butter for the best results, but if you can't find it, just use more peanut butter instead, or even coconut oil.
  • Peanut butter can be replaced with almond butter, cashew butter, or any nut butter.
  • If you can't eat nuts, you could try to use any seed butter, or even coconut butter instead.
  • Other types of sugar will work just fine, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan, though.
  • I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
  • Use a gluten-free flour blend if you're gluten-free.
Storage:
  • At room temperature: store them in an airtight container at room temperature for about 1 week.
  • Refrigerator: tore them in an airtight container in the refrigerator for up to 2 weeks.
  • Freezer: store them in an airtight container in the freezer for up to 3 months.
  • Tip: make sure the cookies are completely cool before storing them.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 160mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg