8-Ingredient Vegan Peanut Butter Cookies You’ll Obsess Over

Oh, peanut butter cookies—what’s not to love? I swear, just the smell of them baking brings back childhood memories of sneaking warm cookies off the cooling rack. My vegan peanut butter cookies? They’re just as good—maybe better—because they’re so simple, dairy-free, and packed with that nostalgic peanut buttery goodness. No eggs, no butter, just a handful of pantry staples you probably already have. And trust me, nobody will guess they’re vegan. They’re crispy on the edges, chewy in the middle, and disappear faster than you can say, “Who ate all the cookies?” Let’s bake some!

Why You’ll Love These Vegan Peanut Butter Cookies

Seriously, these cookies are little miracles—and here’s why:

• So dang easy: One bowl, 8 ingredients, zero fuss. Even my toddler can help (and by “help,” I mean make a glorious mess).
• No dairy, no problem: Almond milk keeps them tender without butter—but they taste just like the classic.
• That perfect texture: Crispy edges with a soft, chewy middle. The fork crisscross? Pure nostalgia.
• Pantry heroes: Flour, peanut butter, sugar—you’ve got this. No weird vegan substitutes needed.

Plus, they bake in 12 minutes flat. Dangerous knowledge, friends.

Ingredients for Vegan Peanut Butter Cookies

Here’s the beautiful part—you likely have everything you need right now. Gather these simple ingredients:

• Peanut butter: 1 cup creamy (go natural and unsweetened—it makes all the difference)
• Sugars: ½ cup granulated + ½ cup packed brown sugar (that molasses depth!)
• Wet team: ¼ cup almond milk + 1 tsp vanilla extract
• Dry crew: 1 cup all-purpose flour + ½ tsp baking soda + ¼ tsp salt

See? No fancy vegan butter or egg replacers. Just real, honest ingredients that actually taste like peanut butter cookies should.

Ingredient Substitutions

Out of something? No panic—here’s how to adapt:

• Peanut butter: Crunchy works (hello, texture!), or try almond butter in a pinch.
• Sugar swaps: Replace brown sugar with coconut sugar, or use ¾ cup maple syrup (reduce almond milk to 2 tbsp).
• Flour: Oat flour or gluten-free 1:1 blend? Go for it—just keep measuring cups the same.
• Milk: Any plant milk works. Soy makes them extra-rich; oat keeps it neutral.

One rule: Don’t skip the baking soda—it’s the lift MVP. Otherwise, play with what you’ve got!

How to Make Vegan Peanut Butter Cookies

Okay, let’s get these beauties in the oven! Here’s exactly how I make them—step by step, with all my little tricks:

1. Preheat that oven: 350°F (175°C). Don’t skip this—cold ovens make sad, flat cookies.
2. Wet team unite: In a big bowl, mix peanut butter, both sugars, almond milk, and vanilla. Stir until it’s smooth and glossy—like peanut butter frosting. (Yes, you’ll want to eat it raw. Resist!)
3. Dry ingredients join: Dump in flour, baking soda, and salt. Stir just until combined—overmixing = tough cookies. A few flour streaks? Perfect.
4. Roll & press: Scoop 1-inch balls (a cookie scoop is magic here). Space them 2 inches apart on a parchment-lined sheet. Flatten with a fork in that classic crisscross. Pro tip: Dip the fork in sugar first—prevents sticking and adds sparkle.
5. Bake: 10-12 minutes until edges turn golden but centers still look soft. They firm up as they cool—promise!
6. Cool: Let them sit on the sheet for 5 minutes (they’ll fall apart if moved too soon), then transfer to a rack.

That’s it! Twelve minutes later, your kitchen smells like heaven, and you’ve got a plate of warm, crumbly cookies. Try not to eat them all in one sitting—I dare you.

Tips for Perfect Cookies

After burning (literally) through many batches, here’s what I’ve learned:

• Natural peanut butter is non-negotiable. The oil-separated kind gives the best texture. Stir it well before measuring!
• Don’t overbake. They’ll look underdone at 10 minutes—that’s when you pull them. They set as they cool.
• Space those cookies. They spread! Give them room or you’ll get one giant peanut butter slab (…which, honestly, still tastes amazing).
• Let them cool on the sheet. I know, it’s torture. But moving them too soon = crumbly mess.

Follow these, and you’ll get cookies so good, even non-vegans will beg for the recipe.

Storing and Freezing Vegan Peanut Butter Cookies

Good news—these cookies stay fresh for days! Pop them in an airtight container at room temperature, and they’ll keep their chew for up to 5 days (if they last that long). For longer storage, freeze them in a single layer first, then stack in a freezer bag. They’ll stay perfect for a month. Craving that just-baked warmth? A quick 10-second zap in the microwave brings back that gooey magic. Or, if you’re patient, let a frozen cookie thaw on the counter—it’s like a sweet surprise waiting for future-you.

Serving Suggestions

These vegan peanut butter cookies are perfect all by themselves, but if you want to level up the experience, here’s how I love to serve them:

• With an ice-cold glass of almond milk for that classic dunk
• Crumbled over dairy-free vanilla ice cream (peanut butter cookie sundae, anyone?)
• Alongside fresh banana slices—the ultimate sweet-salty combo

But honestly? They rarely make it off the baking sheet before disappearing in my house!

Nutrition Information

Let’s be real—these vegan peanut butter cookies are a treat, not health food! But for those curious, here’s the scoop per cookie (values are estimates and vary by ingredients):

• Calories: 120
• Fat: 6g (1g saturated)
• Carbs: 14g
• Protein: 3g

Not bad for something that tastes like pure happiness, right? Enjoy every crumb—you deserve it.

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about these vegan peanut butter cookies (plus a few extras I made up because, well, I bake these a lot):

• “Can I use crunchy peanut butter?” Absolutely! It adds a fun texture—just know your cookies will have more “peanut surprises.” The dough might be slightly stiffer too, so add an extra splash of almond milk if needed.
• “How do I make these gluten-free?” Easy swap—use a 1:1 gluten-free flour blend instead of all-purpose. I’ve had great results with Bob’s Red Mill. Just avoid super-gritty blends.
• “Why did my cookies spread too much?” Usually means your dough was too warm (did you measure peanut butter straight from a warm jar?) or your baking soda’s past its prime. Chilling the dough for 30 minutes fixes this.
• “Can I skip the crisscross fork marks?” Of course! But press them down slightly—they won’t spread as evenly without that signature squish. Bonus: Sprinkle with flaky salt before baking for a next-level treat.

Still stumped? Drop your question in the comments—I bake these weekly and love troubleshooting!

Got Baking? Try These Vegan Peanut Butter Cookies Now!

Alright, friend – don’t just read about these dreamy vegan peanut butter cookies, make them! I promise they’re easier than convincing kids to eat vegetables. Whip up a batch this afternoon and let me know how they turn out in the comments below. Did you add chocolate chips? Try almond butter instead? Forget the fork marks entirely? (Rebel!) Whatever you do, snap a pic of your cookie masterpiece – I live for those golden-brown crisscross photos. Happy baking, and may your cookie jar never be empty!

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