Vegan Peanut Butter Cookies (only 8 ingredients + 1 bowl!)

These vegan peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor in every bite. Made with only 8 ingredients and no eggs or dairy, they're an easy, classic cookie that's perfect for satisfying your next peanut butter craving.

Literally the best peanut butter cookies I've ever had - vegan or otherwise! -Bre

Nothing beats a really good peanut butter cookie recipe and I promise this is the only one you'll ever need. It's so good, it can be used to make the pinnacle of all peanut butter cookie variations - vegan peanut butter blossoms!

This is an incredible recipe to start with if you are new to vegan cookies. If you'd like some baking tips here, please check out my post on how to make vegan cookies!

If you love peanut butter as much as I do, you'll also want to try this vegan peanut butter cake from Nora Cooks!

ingredients

Here are the 8 ingredients you'll need to make these cookies. Odds are, they're already in your pantry!

• Vegan Butter: Adds rich, buttery flavor and moisture while helping create cookies with a soft, tender texture and lightly crisp edges.
• Creamy Peanut Butter: Provides the signature rich, nutty flavor while also contributing fat and moisture to the cookies. Do not use natural peanut butter! Skippy and Jif work best.
• Light or Dark Brown Sugar: Sweetens the cookies and adds moisture for a soft, chewy texture. Dark brown sugar will give the cookies a deeper caramel-like flavor.
• Vanilla Extract: Enhances the peanut butter flavor and adds warm, sweet notes to the cookie dough.
• All-Purpose Flour: Provides structure and gives the cookies enough stability to hold their shape while baking.
• Baking Soda: Helps the cookies spread and rise slightly while contributing to their tender texture and lightly golden edges.
• Salt: Balances the sweetness and brings out the rich peanut butter flavor.
• Granulated Sugar: Creates a lightly crisp, sparkly coating on the outside of the cookies while adding an extra touch of sweetness. It's optional but gives the cookies a classic bakery-style finish.

why these cookies are amazing

• Big peanut butter flavor: They're packed with creamy peanut butter, making every bite rich, nutty, and incredibly satisfying.
• Soft and chewy: The combination of brown sugar, vegan butter, and peanut butter creates a tender, chewy texture with lightly crisp edges.
• Easy to make: These cookies come together with simple pantry staples and don't require any complicated techniques.
• Perfectly sweet: Brown sugar adds a delicious caramel-like sweetness that pairs beautifully with salty, rich peanut butter.
• No eggs or dairy: They're completely vegan without sacrificing the flavor or texture of a classic peanut butter cookie.
• Freezer-friendly: Make a batch ahead of time and keep some in the freezer for whenever a peanut butter craving strikes.

tips & tricks

Here are a few things you can do to make sure your cookies turn out extra perfect!

1. Use creamy peanut butter: For the best texture, use conventional creamy peanut butter rather than natural peanut butter. Natural varieties can separate and contain more oil, which may affect how the cookies spread.
2. Use softened vegan butter: The butter should be soft enough to mix easily but not melted. Melted butter can cause the cookies to spread too much.
3. Don't over-mix the dough: Once the flour is incorporated, stop mixing. Over-mixing can develop too much gluten and result in tougher cookies.
4. Measure your flour carefully: Too much flour can make peanut butter cookies dry and crumbly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
5. Don't skip the sugar coating: Rolling the dough in granulated sugar gives the cookies a lightly crisp exterior and adds a classic finishing touch.
6. Flatten the cookies: Peanut butter cookie dough doesn't always spread enough on its own. Gently flatten each dough ball before criss-crossing with a fork and baking.
7. Don't over-bake: The cookies should look set around the edges but still be slightly soft in the center. They'll firm up as they cool.
8. For extra peanut butter flavor: Add a sprinkle of flaky sea salt to the tops immediately after baking for a delicious sweet-and-salty finish.

how to get the perfect criss-cross pattern

The classic criss-cross pattern isn't just for looks. It also helps flatten peanut butter cookies so they bake evenly. Here's how to get those perfectly defined fork marks every time:

• Roll the dough into even balls: Uniform dough balls will give you cookies that bake at the same rate and make the criss-cross pattern more consistent.
• Roll in sugar first: If you're using the optional granulated sugar coating, roll the dough balls before making the fork marks. This gives the cookies a pretty, sparkly finish.
• Use a dinner fork: A standard dinner fork works best. The tines create clear, evenly spaced lines without flattening the cookies too much.
• Press gently: Place the fork on top of the dough ball and press down until the cookie is slightly flattened. You don't need to press all the way through the dough.
• Make the second set of lines perpendicular: Turn the fork about 90 degrees and press down again to create the classic criss-cross pattern.
• Don't flatten too much: Aim for a cookie that's roughly ½-inch thick before baking. The cookies will spread a little more in the oven.

Pro tip: For especially neat lines, make the first set of marks on every cookie, then rotate the baking sheet or work your way back through the cookies making the second set of marks. This helps keep the pattern consistent.

frequently asked questions

best peanut butter brands for baking

For the best results, use a conventional, creamy, no-stir peanut butter when making these vegan peanut butter cookies. These peanut butters have a consistent texture and don't separate, which helps ensure the cookies spread properly and have the soft, chewy texture you're looking for.

• Jif Creamy Peanut Butter is my top choice for these cookies. It's smooth, thick, and has a classic roasted peanut flavor that works beautifully in baked goods.
• Skippy Creamy Peanut Butter is another excellent choice. It's smooth, rich, and slightly sweet, making it especially delicious in cookies. It also has a consistent texture that works well for baking.

You don't necessarily need a specific brand to make these cookies. Other conventional creamy peanut butters, including store-brand varieties, should work well as long as they're smooth and don't require stirring.

recipe variations

These vegan peanut butter cookies are delicious as written, but they're also an easy base for experimenting. Try one of these variations the next time you're baking a batch!

1. Chocolate Chip Peanut Butter Cookies: Fold ½-¾ cup vegan chocolate chips into the dough for the ultimate peanut butter and chocolate combination.
2. Chocolate-Dipped Peanut Butter Cookies: Once the cookies have cooled completely, dip half of each cookie in melted vegan chocolate and let set.
3. Peanut Butter Blossoms: Roll the dough in sugar, bake as directed, then gently press a vegan chocolate candy or chocolate square into the center while the cookies are still warm.
4. Peanut Butter & Jelly Cookies: Make a small indentation in each dough ball before baking and fill it with your favorite jam or jelly after the cookies come out of the oven.
5. Salted Peanut Butter Cookies: Sprinkle the cookies with a little flaky sea salt immediately after baking. The salty-sweet combination is irresistible.
6. Chocolate Peanut Butter Cookies: Replace ¼ cup of the flour with unsweetened cocoa powder for a chocolatey twist.
7. Peanut Butter Oatmeal Cookies: Replace ½ cup of the flour with quick oats for a heartier cookie with extra chew.
8. Cinnamon Sugar Peanut Butter Cookies: Add ½ teaspoon cinnamon to the dough and roll the cookies in cinnamon sugar before baking.

cookie storage

Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if you're stacking them.

Refrigerator: You can refrigerate the cookies in an airtight container for up to 1 week, although they may firm up slightly. Let them come to room temperature before serving for the best texture.

Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 1 month.

To Thaw: Let frozen cookies thaw at room temperature for about 30-60 minutes.

Freeze the Dough: Scoop the cookie dough into individual portions and freeze on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe bag or container and freeze for up to 1 month.

To Bake From Frozen: Place frozen dough balls on a lined baking sheet and allow them to sit for a few minutes before flattening and adding the sugar coating. Add a couple of extra minutes to the baking time as needed.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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