Vegan Peanut Butter Cookies

5 from 1 vote

These 6-ingredient vegan peanut butter cookies have crisp edges, a soft, chewy middle, and bake in just 12-15 minutes! Plus, they're optionally refined sugar-free & gluten-free!

Prep Time10

Cook Time12

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 203kcal

Author: Toni Okamoto

Equipment

Ingredients

1 cup of unsalted creamy or crunchy peanut butter
½ cup of brown sugar, plus more for topping
⅓ cup + 1 tablespoon of plant-based milk
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1 teaspoon baking powder

Instructions

Preheat the oven to 350 degrees F. and line a baking sheet with a silicone mat or parchment paper. Set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, add the peanut butter and sugar. Mix for 2 minutes, scraping the sides regularly.
Add the plant-based milk and vanilla extract to the bowl and mix until fully combined.
In a small bowl, mix the flour and baking powder. Add it to the bowl with the peanut butter. Mix by hand using a spatula or the paddle attachment of the mixer. It will be a very thick and sticky dough. Mix until fully combined.
Scoop dough into your hand using a medium size cookie scoop or 1 ½ tablespoons. Form a ball and place it on the baking sheet. Repeat the process until you have used all of the cookie dough. Make sure there is about 2 inches between the cookie balls.
Using a fork, gently press down the cookie until a nice imprint of the fork is left on the cookie. Make a second imprint in a crisscross pattern. Press only until you see the sides of the cookie become slightly cracked, but lightly enough that it doesn't come apart.
Bake for 12 to 15 minutes for a crunchy exterior and soft and chewy interior of the cookies.
Remove from the oven and allow it to cool on the baking sheet or a cooling rack for 10 to 15 minutes.

Notes

Use creamy peanut butter: (Like Jiff’s or Skippie’s) It prevents excessive cookie spreading unlike natural, drippy peanut butter.

Measure flour properly: Fluff the flour in its bag, spoon into a measuring cup, and level with a knife to avoid dense, cakey cookies.

Don’t over-mix the dough: Otherwise, you can overwork the gluten, which affects the texture and spread.

Adjust the texture: Reduce the baking time by a minute or two for a softer interior. Increase it by 2-3 minutes for a crunchier cookie.

Adjust the sweetness: But be aware that reducing too much sugar may affect the texture of this chewy peanut butter cookie recipe.

Nutrition