Irresistable Vegan Peanut Butter Cookies

Soft, chewy, and bursting with nutty flavor, these Irresistible Vegan Peanut Butter Cookies are a plant-based twist on a classic favorite. Crafted with creamy peanut butter, luscious vegan butter, and a touch of vanilla, these cookies achieve the perfect balance of rich sweetness and melt-in-your-mouth texture. The dough comes together effortlessly in just 15 minutes, thanks to simple pantry staples like all-purpose flour and unsweetened plant-based milk. Finished with a signature crisscross fork pattern, these cookies bake up golden and aromatic in under 10 minutes—making them the ultimate quick and easy vegan dessert. Whether you're satisfying a sweet tooth or sharing with friends, these dairy-free, egg-free cookies are guaranteed to delight. Perfect for peanut butter lovers, this recipe ensures every bite is as crave-worthy as the last.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 20

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Creamy peanut butter
• 0.5 cups Vegan butter (softened)
• 0.75 cups Brown sugar
• 0.25 cups Granulated sugar
• 1 teaspoon Vanilla extract
• 3 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand mixer or stand mixer to cream together the peanut butter, vegan butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).

Step 4

Add the vanilla extract and plant-based milk to the wet mixture, then mix until fully combined.

Step 5

Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. If it's too crumbly, add an extra tablespoon of plant-based milk.

Step 6

Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheets, leaving about 2 inches of space between them.

Step 7

Using a fork, gently press the top of each cookie ball to create a crisscross pattern.

Step 8

Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Do not overbake; the cookies will set as they cool.

Step 9

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve and enjoy your irresistible vegan peanut butter cookies! Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(690.2g)

Amount per serving	% Daily Value*
Calories	3177.4

Total Fat 184.1g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3449.4mg	0%
Total Carbohydrate 333.5g	0%
Dietary Fiber 16.0g	0%
Total Sugars 173.1g
Protein 63.2g	0%

Vitamin D 18.8IU	0%
Calcium 282.7mg	0%
Iron 12.5mg	0%
Potassium 1476.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 7.8%

Carbs: 41.1%