6 ingredient vegan peanut butter cookies

These vegan peanut butter cookies are quick and easy to make. They are buttery, chewy and soft and so delightfully moorish. Whip up a batch, you won't regret it!

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Who doesn't love a good cookie. And if you are a peanut butter fiend like me, you'll love these vegan peanut butter cookies. This recipe couldn't be easier, is quick to whip up and they don't require any fancy ingredients.

🥘 Ingredients

  • Smooth peanut butter
  • Sugar of your choice (coconut, brown, granulated or caster sugar all work well). I like to use granulated but for a healthier cookie use coconut.
  • Plant milk (almond, soya, oat or coconut). I used soya.
  • Plain/all purpose flour
  • Baking soda/bicarbonate of soda
  • Sea salt

🔪 Instructions

Preheat the oven to 350 degrees F. Line a baking tray with greaseproof/parchment paper. Add the peanut butter and sugar to bowl and mix well until all combined. Add the soya milk. Now, stir in the flour, baking soda and sea salt. Knead with your hands.

Tke a tablespoon of the mixture and roll into a ball. Place the ball onto the greaseproof paper and flatten with the back of a fork. Then use the fork again in the opposite direction to create a criss cross.

After you've filled the tray, place into the oven and bake for about 10 minutes. They may be soft when you take them out but after a few minutes they'll set.

💭 Top tip

Baking powder or baking soda works. Use whatever you have to hand.

If you like your cookies sweet, just increase the sugar.

📖 Variations

Swap the peanut butter for almond butter if that's your preference..

👪 Serving size

The quantities in this recipe creates 20 cookies but it scales up easily. So just double the quantities to make 40 and triple to make 60.

Don't forget to check out my other vegan dessert recipes.

Can it be made in advance?

The dough can be made in advance and frozen for up to three months and refrigerated for up to 3 days.

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Recipe - Vegan peanut butter cookies

a pile of cookies

These vegan peanut butter cookies are quick and easy to make. They are buttery, chewy and soft and so delightfully moorish. Whip up a batch, you won’t regret it!

  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert Recipes
  • Cuisine: American

Ingredients

Scale
  • 1/2 cup of smooth peanut butter
  • 1/2 cup of sugar of your choice (coconut, brown, granulated or caster sugar all work well. I like to use granulated but for a healthier cookie use coconut.)
  • 1/2 cup of plant milk (almond, soya, oat or coconut. I used soya.)
  • 1 cups of plain/all purpose flour
  • 1 tsp of baking soda/bicarbonate of soda
  • Sea salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking tray with greaseproof/parchment paper. Add the peanut butter and sugar to bowl and mix well until all combined. Add the soya milk. Now, stir in the flour, baking soda and sea salt. Knead with your hands.

    Tke a tablespoon of the mixture and roll into a ball. Place the ball onto the greaseproof paper and flatten with the back of a fork. Then use the fork again in the opposite direction to create a criss cross.

    After you’ve filled the tray, place into the oven and bake for about 10 minutes. They may be soft when you take them out but after a few minutes they’ll set.

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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