Vegan Peanut Butter Cookies

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.

A stack of vegan peanut butter cookies sits in the foreground. Behind them is a white container full of peanut butter and a wire rack with more cookies cooling after being pulled from the oven.

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
  • Vanilla
  • Plant-based milk

How to Make Vegan Peanut Butter Cookies

  1. Cream butter and sugar with a mixer on medium-high speed. Then beat in the chia seeds and vanilla until combined. 
  2. Mix the dry ingredients from the flour to the salt.
  3. Pour the flour mixture into the peanut butter mixture and mix until the ingredients are combined.
  4. Add plant-based milk, one tablespoon at a time, and stir to achieve a soft dough.
  5. Cover and refrigerate for 30 minutes.
  6. Shape chilled dough into 1-inch balls and roll balls in sugar.
  7. Place rolled balls 1 to 2 inches apart on prepared cookie sheets.
  8. Create crisscross marks on the top of each dough ball, slightly flattening each one. 
  9. 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.
A hand is holding a vegan peanut butter cookie dough ball over a plate of sugar. The cookie dough ball has been partially rolled in the sugar.

Roll cookie dough balls in sugar for a sparkly finished cookie.

A fork is pressing down on the sugared cookie dough balls, gently pressing them and creating criss-cross indentations in the cookies.

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.

The cookie dough for these vegan peanut butter balls sit on a baking pan. A pinch of the dough is sitting on a kitchen measuring tool to help weight cookies to make them equally sized.

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.

Peanut butter cookie dough balls have been placed on a cookie sheet and pressed with a fork, creating a criss-cross pattern on the top of each cookie waiting to be baked.

Make-ahead Tips

There are a couple of ways to make these cookies ahead of time.

  1. 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.
  2. 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.

Rows of finished vegan cookies sit next to each other. There's a bite taken out of the one in the middle.

More Peanut Butter Recipes

A stack of vegan cookies is sitting in the foreground. A hand is holding a cookie right above the stack and there's a bite taken out of that cookie.
A square-cropped image of a stack of vegan peanut butter cookies and a hand holding one with a bite taken out.

Vegan Peanut Butter Cookies

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.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24
Calories: 103kcal
Author: Marly

Ingredients

  • ½ cup vegan butter
  • ½ cup creamy peanut butter
  • ¾ cup granulated sugar , divided
  • ½ cup brown sugar , packed
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla
  • 1 ¼ cups whole wheat pastry flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons plant-based milk

Instructions

  • 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.

Recommended Equipment

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Nutrition Facts
Vegan Peanut Butter Cookies
Amount Per Serving
Calories 103 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 127mg5%
Potassium 59mg2%
Carbohydrates 12g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 180IU4%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Enjoy!

A collage of several photos highlighting peanut butter recipes. The text in the middle reads: 27 Amazing Peanut Butter Recipes.

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:

That’s it for today’s national peanut butter day posts!

8 Responses to Vegan Peanut Butter Cookies

  1. Avatar thumbnail image for MarlyKara Reply

    These look so yummy, and I love that you can eat the cookie dough with no worries. Perfect!

  2. Avatar thumbnail image for MarlyLucy @ Supergoldenbakes Reply

    Chia seed is a great natural ingredient in these vegan cookies. I can’t get over how good that sugar coating looks too. Delicious.

  3. Avatar thumbnail image for MarlyStacie Vaughan Reply

    Oh my yum! I’m obsessed with peanut butter cookies too.

  4. Avatar thumbnail image for MarlyRosemary Reply

    Peanut butter cookies are my favourite and yours look amazing. I look forward to making them.

  5. Avatar thumbnail image for MarlyLacey Reply

    I just made these, tried 3 different sizes, including what is recommended, and they didn’t turn out like the picture at all!!!! They r VERY flat and crunchy, I mean, FLAT! And yes, I followed the directions exactly! They don’t taste bad, but they’re more like a crisp than a cookie

    • Avatar thumbnail image for MarlyMarly

      Hi Lacy. Thanks for your note. I’m wondering if maybe you used natural peanut butter? The kind with the oil at the top that has to be stirred before you use it. This recipe used creamy peanut butter, like Jiff or Skippy. In baking it really makes a difference. I make these cookies a lot (Shawn’s mom requests it when they come into town), but I’m always sure to have creamy peanut butter on hand to make it.

  6. Avatar thumbnail image for MarlyLaura Reply

    These cookies are so delicious! I used natural peanut butter and all purpose flour and they came out perfect. My guess on Lacey’s review is that if her cookies were flat she probably used expired baking soda/powder. If you pour a little in your hand and sprinkle water it should sizzle a bit. If nothing happens then it’s expired then your cookies won’t rise.

    • Avatar thumbnail image for MarlyMarly

      Hi Laura. Thanks for your comment. I’m so glad you like this recipe. It’s my mother-in-law’s favorite so I make it often. Great point about the baking soda/baking powder. It’s so easy to think they last forever, but sadly, they don’t!

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