Sweetest Vegan Peanut Butter Cookies Recipe

Sweetest Vegan Peanut Butter Cookies Recipe

Sweetest Vegan Peanut Butter Cookies Recipe

 

These vegan peanut butter cookies are loaded with peanut butter flavor, because let’s be honest, if you’re making peanut butter cookies, they need to taste like actual peanut butter. And the ones from this recipe definitely do. They’ve got that rich, nutty flavor in every single bite.

These cookies aren’t small either. They’re thick, hearty, and hold their shape nicely. You get that golden, slightly crisp edge with a soft middle that has just the right amount of chew. They’re rich, a little crumbly, and just all-around satisfying.

The base is a simple, solid peanut butter cookie dough inspired by my crunchy vegan peanut butter cookie recipe, but with a few tweaks to make them extra soft and full of chocolatey goodness.

If you’ve got some vegan butter, sugar, creamy peanut butter, all-purpose flour, vanilla, salt, baking soda, a bit of non-dairy milk, and some vegan chocolate, then you’ve got everything you need to make these cookies happen.

They’re the kind of treat you’ll want to keep on hand, whether it’s for an afternoon pick-me-up, a sweet snack after dinner, or just because it’s been a long day and cookies sound like a good idea. And the first step to having these vegan peanut butter cookies readily available whenever you want them is learning to make them yourself. That is exactly what the below recipe is meant to help you with.

Sweetest Vegan Peanut Butter Cookies Recipe

Sweetest Vegan Peanut Butter Cookies Recipe

If you want vegan desserts or snacks that you'll truly enjoy and can have at almost anytime, then vegan peanut butter cookies should be your go-to. This vegan peanut butter cookies recipe is meant to help you learn to make this c=vegan cookies effortlessly.
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 12 Cookies
Course: Dessert
Cuisine: American, Vegan
Calories: 170

Ingredients
  

  • 1 cup natural peanut butter smooth or crunchy
  • ¾ cup brown sugar or coconut sugar
  • ¼ cup unsweetened plant-based milk e.g., almond, oat, soy
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour can sub with gluten-free 1:1 blend if needed
  • ½ tsp baking soda
  • ¼ tsp salt
Optional Add-ins:
  • ¼ cup vegan chocolate chips
  • 2 tbsp crushed peanuts for topping

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Fork for pressing the classic crisscross pattern

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the peanut butter, brown sugar, plant-based milk, and vanilla until smooth.
  3. Add in the flour, baking soda, and salt, mixing until a dough forms. Fold in chocolate chips if using.
  4. Scoop out about 1.5 tablespoons of dough per cookie and roll into balls.
  5. Place on the baking sheet and press each ball with a fork in a crisscross pattern.
  6. Bake for 9-11 minutes or until the edges are lightly golden.
  7. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 170kcal
Tried this recipe?Let us know how it was!
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