Can I use natural peanut butter?

For the most consistent results, I recommend using regular creamy peanut butter rather than natural peanut butter. Natural peanut butter can separate and contain varying amounts of oil, which may cause the cookies to spread differently.

Must I chill the cookie dough?

Not necessarily. I recommend chilling as it yields the best flavor and texture. You can cake without chilling if you are short on time. The cookies will still turn out great.

Why are my cookies dry or crumbly?

Too much flour or over-baking are the most common culprits. Measure your flour carefully and take the cookies out when the edges are set but the centers still look slightly soft.

Do I have to make the crisscross pattern?

No! The fork marks are traditional but completely optional. They also help gently flatten the cookies so they bake more evenly.

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter will work if you want extra texture and bits of peanuts throughout the cookies. Keep in mind that the cookies may have a slightly different texture than those made with creamy peanut butter.

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

Vegan Peanut Butter Cookies

Print Recipe

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5 from 1 review

Thick, chewy peanut butter cookies without the eggs or dairy! Perfectly sweetened and loaded with creamy peanut butter.

Author: Lyndsey Hiltner
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Yield: 16 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

1/2 cup vegan butter

3/4 cup creamy peanut butter

3/4 cup light or dark brown sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups all purpose flour

2 tablespoons granulated sugar for rolling (optional)

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Instructions

Mix: In a large bowl, beat together vegan butter, peanut butter, brown sugar and vanilla extract with a stand mixer or electric hand mixer until well combined. This should take about 30 seconds. For peanut butter cookies, you don’t want to introduce too much air into the dough. Add in the salt and baking soda. Beat again to distribute. Pour in the flour and beat until just combined. Do not over-mix.
Chill: Cover dough with plastic wrap and place in the fridge to chill for at least 30 minutes.
Assemble: While dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Pour granulated sugar into small bowl. Roll 2-tablespoon scoops of cookie dough between your hands and then roll in the granulated sugar to coat all sides. Place coated balls of cookie dough 2 inches apart on the baking sheet. Press a fork down into each cookie in a criss-cross pattern.
Bake: Place baking sheet on center rack of preheated oven and bake cookies for 12-14 minutes. Cookies will be delicate when they first come out of the oven so allow them to rest on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month. Cookie dough will keep in the fridge for about 24 hours or can be frozen for up to a month.

*When it comes to baking, non-natural peanut butters like Jif and Skippy work best.

*If you like perfectly round cookies, gently swirl a circular cookie cutter or the open side of a large mug around the cookies right when they come out of the oven.

Find it online: https://censoredbaker.com/vegan-peanut-butter-cookies/