Soft vegan peanut butter cookies are melt-in-your-mouth delicious. The combination of peanut butter and vegan butter in a creamy dough sprinkled with sugar gives this cookie recipe its signature flavor.
Everyone loves a good, soft cookie. These vegan peanut butter cookies are one of my favorites because they’re easy to make and a real crowd favorite. I like how I can bake them a little longer for crispy cookies, or shorter for soft, tender cookies. They’re delicious either way!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — Use storebought like Earth Balance or make your own vegan butter.
- Peanut butter
- Chia seeds
- Granulated sugar
- Brown sugar — Use light, dark, or homemade brown sugar.
- Flour — I used whole wheat pastry flour (different from whole wheat flour) or substitute all-purpose flour.
- Baking soda + Baking powder
- Plant-based milk
How to Make Vegan Peanut Butter Cookies
- Cream butter and sugar with a mixer on medium-high speed. Then beat in the chia seeds and vanilla until combined.
- Mix the dry ingredients from the flour to the salt.
- Pour the flour mixture into the peanut butter mixture and mix 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.
- Shape chilled dough into 1-inch balls and roll balls in sugar.
- Place rolled balls 1 to 2 inches apart on prepared cookie sheets.
- Create crisscross marks on the top of each dough ball, slightly flattening each one.
- Bake for 8 to 10 minutes, until light brown. Allow cooling for a moment on the cookie sheet before transferring to a wire rack to cool.
Roll cookie dough balls in sugar for a sparkly finished cookie.
Use a fork to create crisscross marks on each dough ball, slightly flattening each one.
I actually measured the cookie dough balls to make sure each cookie was uniform in size. Creating consistency in the size of your cookies means they’ll all come out with the same texture, tenderness, and color.
I roll the peanut butter cookie dough into balls and then roll those dough balls in sugar. I also like using a fork to create a very traditional criss-cross pattern on the top of the cookies. It flattens the cookies and looks nice, too.
There are a couple of ways to make these cookies ahead of time.
- Freeze the cookie dough balls — Place them on a tray in the freezer. Once they’re frozen, transfer them to a freezer bag. To bake, place frozen cookie dough balls on a cooking sheet and add 2 to 3 minutes to the baking time.
- Make the cookies, allow them to cool completely, and then freeze them. Allow an hour for the cookies to thaw, and then serve! They’ll keep up to 2 months in the freezer.
This is a perfect recipe for freezing. See my tips for Frozen Cookie Dough.
My preference is to have a tender, healthy peanut butter cookie. There should be a little soft crumb in the middle and just a bit of crispy on the outside. I found baking for 8 to 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.
More Peanut Butter Recipes
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 the oven to 375°F. 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 to 2 inches apart on prepared cookie sheets. Using a fork to create crisscross marks on the top of each dough ball, slightly flattening each one.
- Bake for 8 to 10 minutes, until light brown. Allow cooling for a moment on the cookie sheet before transferring to a wire rack to cool. Makes about 36 cookies.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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 Chocolate Chip Energy Bites
- Peanut Butter Butterfingers Cookies via Creations by Kara
- Banana Blondies with Peanut Butter Frosting
- Reese’s Peanut Butter Bars by Pretty Providence
- Vegan Peanut Butter Overnight Oats
- Peanut Butter Pie a la Simply Stacie
- Chocolate Peanut Butter Balls
- Creamy Peanut Butter Chocolate Chip Pie by an Italian in my Kitchen
- Chocolate Peanut Butter Protein Smoothie
- Homemade Nutter Butter Cookies thanks to A Baker Upstairs
- Peanut Butter Chocolate Sandwich Cookies
- Easy Peanut Butter Fudge presented by Savory Experiments
- Vegan Sushi with Peanut Butter Sauce
- Peanut Butter Chocolate Chip Blondies via 365 Days of Slow Cooking
- Easy Vegan Peanut Butter Cake
- No Bake Peanut Butter Protein Balls by Heather Likes Food
- Chocolate Peanut Butter Crunch Cake
- Easy Vegan Chocolate Peanut Butter Pie
- Peanut Butter Doughnuts with Chunky Peanut Butter Glaze by Premeditated Leftovers
- Peanut Butter Twix Pie by My Mommy Style
- Almost Raw Peanut Butter Cups
- Vegan Fluffy Peanut Butter Pie
That’s it for today’s national peanut butter day posts!