These tender, soft vegan peanut butter cookies are melt-in-your-mouth delicious. They have lots of delicious peanut butter flavor, with a softly sweet sensation, thanks to brown sugar. The combination of peanut butter and vegan butter in a creamy dough sprinkled with sugar gives this cookie its signature flavor.
After Adee was born I lived on peanut butter cookies. I imagine my body, because it was producing milk for a newborn, was craving a little more fat.
Regardless of the reason for my peanut butter cookie obsession, now every time I look at a peanut butter cookie, I think of Adee. There were times those early days were a little stressful. I was worried I would mess up and do things wrong. I dreamed that I was walking through Target and have a moment where I realized I left her home. Alone.
But somehow we got through it all, and she thrived…and I did too. I wasn’t actually vegan at the time Adee was born. In fact, I wasn’t even vegetarian. But I am all those things now. That means my favorite recipe had to go through a transformation. Now it’s a vegan peanut butter cookie. And I love it just the same.
How to Make Vegan Peanut Butter Cookies
It’s pretty easy to make vegan peanut butter cookies because I simply replaced the eggs in the recipe with chia seeds. Of course, I’ve used flax seeds in the past, but I’ve been on a chia seed path lately. They have a similar effect, creating a binding agent to hold the cookies together. That’s the purpose that eggs serve in a cookie recipe too.
In a stand mixer, add vegan butter and peanut butter. Beat on medium high speed for 30 seconds. Add a half cup of granulated sugar and all of the brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in the chia seeds and vanilla until combined.
In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture into the peanut butter mixture and use a spatula to stir until the ingredients are combined. Add plant-based milk, one tablespoon at a time, and stir to achieve a soft dough. Cover and refrigerate for 30 minutes.
When the cookie dough is chilled, heat oven to 375F. Cover two cookie sheets with parchment paper.
Shape dough into 1-inch balls. Roll balls in reserved, granulated sugar to coat. Place rolled balls 1 – 2 inches apart on an prepared cookie sheets. Using a fork to create crisscross marks on the top of each dough ball, slightly flattening each one. I actually measured the cookie dough balls to make sure each cookie was uniform in size. That might be a bit too extreme for you and I understand if that’s the case. However, be sure to use something like a cookie scoop to help create some consistency in the size of your cookies. That way they’ll all come out with the same texture, tenderness, and color.
Bake for 8 – 10 minutes, until light brown. Allow to cool for a moment on the cookie sheet before transferring to a wire rack to cool. Makes about 36 cookies.
Peanut Butter Cookie Dough
The best part about homemade cookies is the cookie dough. In fact, sometimes I think it’s just as good as the baked cookies. It’s another benefit of vegan peanut butter cookies, the dough doesn’t have eggs in it, therefore you can eat the raw dough and not worry about the harmful bacteria from raw eggs.
I roll the dough into balls and then roll those dough balls in sugar. I also like using a fork to create the very traditional criss-cross pattern in the top of the cookies. It flattens the cookies and looks nice too.
You can freeze the peanut butter cookie dough balls. Just place them on a tray and place that in the freezer. Once they’re frozen, transfer to a freezer bag. Then when you want a batch of freshly baked cookies, they’re right there.
This trick comes in handy when you’ve got frequent drop-by guests, regular book reading club meetings (so you can prepare a batch of cookies at the last minute), or even when you’re selling your house. Studies show freshly baked cookies add an irresistible smell to your house and can lead to a more positive review by potential homeowners. Hey, whatever it takes!
Soft Peanut Butter Cookies
There are several ways you can make sure your baking results in soft peanut butter cookies. I use brown sugar with this recipe because it results in a softer cookie. Here are some of the other ingredients in this recipe:
- vegan butter
- peanut butter
- chia seeds
- granulated sugar
- brown sugar
- whole wheat pastry flour
- baking soda/powder
- plant-based milk
The combination of all these ingredients helps to keep these peanut butter cookies soft. Of course, baking time makes a difference too. Be sure not to overbake the cookies. It will be tempting because they will look too soft at first, but they firm up as they cool off.
Love Vegan Peanut Butter Recipes?
Sure, these vegan peanut butter cookies are heavenly. But if you love them, you’re going to really dig these peanut butter recipes:
- Fall head over heels for these Vegan Peanut Butter Cups. Just because they’re hard to find in the store doesn’t mean you can’t make them yourself!
- These Vegan Peanut Butter Balls are SO popular!
- How about this Chocolate Peanut Butter Cake? It’s amazing!
- This Vegan Peanut Butter Overnight Oats recipe is perfect for breakfast!
My preference is to have a tender inside of the cookie, with just a bit of crispy on the outside. I found baking for 8 – 9 minutes was perfect to achieve this result. Of course, if your cookie dough balls are frozen, it will require a little extra baking time.
We hope you love this recipe for vegan peanut butter cookies as much as we do! If you decide to make them, be sure to grab your phone and snap a picture. Then send that picture to me using #namelymarly on Instagram. We love seeing your photos!
Vegan Peanut Butter Cookies
- In a stand mixer, add vegan butter and peanut butter. Beat on medium high speed for 30 seconds. Add a half cup of granulated sugar and all of the brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in the chia seeds and vanilla until combined.
- In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture into the peanut butter mixture and use a spatula to stir until the ingredients are combined. Add plant-based milk, one tablespoon at a time, and stir to achieve a soft dough. Cover and refrigerate for 30 minutes.
- When the cookie dough is chilled, heat oven to 375F. Cover two cookie sheets with parchment paper.
- Shape dough into 1-inch balls. Roll balls in reserved, granulated sugar to coat. Place rolled balls 1 – 2 inches apart on an prepared cookie sheets. Using a fork to create crisscross marks on the top of each dough ball, slightly flattening each one.
- Bake for 8 – 10 minutes, until light brown. Allow to cool for a moment on the cookie sheet before transferring to a wire rack to cool. Makes about 36 cookies.
Celebrate National Peanut Butter Day!
It’s time to celebrate again! That’s because today is national peanut butter day! This must be my favorite day of the year because I love me some peanut butter! In fact, I’m so excited by this food day, I coordinated efforts with my food blogging friends to share with you lots of exciting peanut butter day recipes!
Please note, some of these recipes may not be vegetarian or vegan. You can reach out to me if you’d like help veganizing any of the recipes found in the links below.
So, here we go, some awesome national peanut butter day recipes:
Peanut Butter Lover’s Pancakes by the Crumb blog
Triple Peanut Butter Cake thanks to Ashlee Marie
Peanut Butter Butterfingers Cookies via Creations by Kara
Reese’s Peanut Butter Bars by Pretty Providence
Peanut Butter Pie a la Simply Stacie
Creamy Peanut Butter Chocolate Chip Pie by an Italian in my Kitchen
Homemade Nutter Butter Cookies thanks to A Baker Upstairs
Easy Peanut Butter Fudge presented by Savory Experiments
Peanut Butter Chocolate Chip Blondies via 365 Days of Slow Cooking
No Bake Peanut Butter Protein Balls by Heather Likes Food
Easy Peanut Butter Granola by Real Food Mom
Peanut Butter Doughnuts with Chunky Peanut Butter Glaze by Premeditated Leftovers
Peanut Butter Twix Pie by My Mommy Style
That’s it for today’s national l peanut butter day posts!