|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What's better than enjoying a classic peanut butter cookie without the dairy or eggs? Making it in one bowl without added equipment like an electric mixer! We developed your ideal vegan peanut butter cookie recipe that's even simpler to make than the traditional—plus, it's suitable for those with allergies to butter or eggs.
These vegan peanut butter cookies are simply made using natural peanut butter (the kind with just peanuts and salt), sugar, all-purpose flour, baking soda, salt, and a plant-based milk. The combined ingredients are rolled by hand, then imprinted with that signature crosshatch design using just a fork. If you're a fan of a sugary crust, simply roll the cookie dough balls in demerara or granulated sugar before transferring to the baking sheet.
This sweet treat is just one of many vegan cookie recipes to add joy to anyone's day. These are so good, you might want to consider making a double batch to freeze for later.
"These cookies are just like your childhood favorite, complete with the crisscross fork decoration—but made without dairy or eggs for a vegan treat. This is a great recipe to add to your holiday cookie box and family-friendly for any little helpers in the kitchen." —Tracy Wilk
1 cup granulated sugar
1/3 cup non-dairy milk, such as almond, oat, or soy
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Gather the ingredients. Preheat the oven to 350 F.
Combine the peanut butter and sugar in a medium bowl. Mix together with a fork or rubber spatula until the sugar is fully incorporated into the peanut butter. Stir in the milk.
Add the flour, baking soda, and salt to the peanut butter mixture, mixing until the mixture becomes unified in texture. The batter will be thick.
Scoop about 2 tablespoons of the dough, then squeeze a couple times in your hand to bring the cookie dough together and roll into a ball. Place onto a greased or parchment-lined cookie sheet. Repeat with remaining dough.
(If you prefer a sugary crunch to your cookie, you can roll the balls in demerara or granulated sugar at this point.)
Use the tines of a clean fork to press indentations onto the tops in a crosshatch design.
Baked until the cookies are lightly golden and cracked on top, 12 to 14 minutes.
Let cool for 2 to 3 minutes on the cookie sheet before transferring to a cooling rack. Enjoy warm or cool to room temperature and transfer to an airtight container.
Plan for Later!
- If you'd like to save some dough for baking later, shape the cookies and flatten with a fork as described above.
- Place in the freezer on a cookie sheet. Once frozen, transfer the unbaked cookies to an airtight container.
- When you're ready to bake them, preheat the oven to 325 degrees, and bake for 15 minutes.
- Make them nut-free: Try using sunflower butter in place of the peanut butter for a similar texture and flavor profile.
- Make them gluten-free: Swap the all-purpose flour for an equal amount of cup-for-cup all-purpose gluten-free flour.
How to Store and Freeze
- Store baked cookies in an airtight container; they should keep for up to one week at room temperature.
- Alternately, you can freeze them in a zip-close bag or airtight container for up to three months.
Can a vegan eat peanut butter?
Peanuts are a legume. That means they're similar to peas or beans. Natural peanut butters contains nothing but peanuts and salt, so they are completely acceptable for vegans.
Why do you put lines on peanut butter cookies?
The tines of a fork are used to flatten peanut butter cookies because the dough is so thick that it might not bake up properly if left in a ball shape. Using a fork makes them flatter, and creates an even surface.