These vegan Peanut Butter Cookies, all warm, chewy 'n peanut butter-y are accented with real vanilla extract, a touch of cinnamon (and gobs of creamy peanut butter flavor.) Get my recipe and get that freshly baked cookies are in my oven smile on your face!..
What does one do on a rainy Saturday morning? Bake cookies of course! Instant bliss.
Well today you can have that *peanut butter cookie bliss* feeling in your very own kitchen. Bust those winter blues and make these thin and chewy vegan peanut butter cookies.
I have made peanut butter cookies many times on this blog. Mostly with some chocolate chips added. Like here. And here. But this is a pretty simple, basic recipe. Peanut butter cookies 101. These taste and look just like non-vegan peanut butter cookies since they are made using a vegan substitute for butter, a basic organic white flour and creamy peanut butter. Nothing too fancy.
But if you want to get fancy...
* Sub in your preferred flour such as whole wheat or gluten free.
* Try adding your favorite vegan chocolate chips or chopped peanuts for chunky-style cookies.
* Make a lower fat version by swapping out half of the vegan butter for either mashed banana or apple sauce.
Healthy Treat TIP! When I make cookies I usually bake half of the dough right away and fridge or freeze the other half for later use. This ensures that I do not have too many freshly baked cookies sitting on my counter .. less temptation to over-indulge! OR you could actually bake them and freeze the leftover cookies. Desserts that are high in fat usually freeze quite well and these cookies contain peanut butter and vegan butter / Earth Balance.
Vegan Peanut Butter Cookies
vegan, makes 16-18 cookies
1 flax egg (⅓ cup water + 1 teaspoon flax seeds)
½ cup vegan butter (Earth Balance), chilled
½ cup creamy peanut butter (organic/salted)
1 cup vegan sugar crystals (Florida Crystals or "raw" sugar both work well)
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white flour, organic/unbleached (Bob's Red Mill used)
½ teaspoon apple cider vinegar or lemon juice
for rolling dough balls: ½ cup coarse sugar crystals
1. Preheat oven to 350 degrees.
2. Whisk together and set aside:
1 flax egg (⅓ cup water + 1 teaspoon flax seeds)
3. In a large mixing bowl, beat together until smooth:
½ cup vegan butter (Earth Balance), chilled
½ cup creamy peanut butter (organic/salted)
1 cup vegan sugar crystals (Florida Crystals or "raw" sugar both work well)
1 teaspoon vanilla extract
½ teaspoon cinnamon + optional pumpkin pie spice
4. Beat in:
1 flax "egg" (that you set aside to thicken)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white flour, organic/unbleached (Bob's Red Mill used)
5. Lastly add:
½ teaspoon apple cider vinegar or lemon juice
6. Roll dough into balls and dip into sugar. Place on baking sheet.
7. Bake at 350 degrees for 12-14 minutes. Cool.
Try these other delish peanut butter treats:
* Peanut Butter Chocolate Mousse Pie
* Peanut Butter Caramel Cocoa
* Peanut Butter Cups
Theresa "Sam" Houghton says
Just made these for a church potluck tomorrow. I have no doubt they'll disappear completely. My apartment smells AMAZING.
Courtney Jewell says
Yeaaaaah cookies!
I had to flatten mine. Also used an electric beater for the whole 'beating' process and added cacao nibs and choc chips at the end.
It was like rolling a cloud into my hand to form this soft and light greasy ball.
I substituted with 1/4 cup almond butter and 1/4 cup peanut, and used wholemeal plain flour instead of white flour.
Made 30 average sized cookies (5.5cm diameter, if you're into precision, with 15 on two trays)
They are so light it immediately melts in your mouth.
I'm rapt.
Courtney Jewell says
I had to flatten mine and they still grew. Also used an electric beater for the whole 'beating' process and added cacao nibs and choc chips at the end. It was like rolling a cloud into my hand to form this soft greasy ball.
Subbed white flour for plain wholemeal flour.
Made 30 average sized cookies! Stoked.
Tammi says
Im new to veganism, im happy with my decision, Iv'e tried sweet treats at the store that we're vegan didnt like them at all 🙁 was a little concerned about my first hoildays coming (up nov-jan) had me worried about being able to make delicious sweets, Im so happy i found this site 🙂 these cookies are Devine, yummy, crispy and delicious and super easy to make! Thank you so much for ur delicious peanut butter cookie recipe, Blessings to you!
Heather Fowler says
My dough is super soupy. Any tips?
Adrienne says
best peanut butter cookies ever!
Sarah Beirne says
Do they flatten on their own from the ball form? I had to flatten mine out with a fork after the first batch.
Karen Abbott says
Just making these now. I don't have any Earth Balance, so I substituted coconut oil, however, the cookies aren't becoming very flat in the oven - could the oil be the reason? I followed everything else to the letter! (Btw thank you for your blog! It has been a godsend since my husband and I switched to veganism!!!)
Sara says
Amazing recipe! Thank you, I love the touch of cinnamon 🙂
Nikket Rocker says
Just made these on Saturday night cuz I was craving peanut butter & while there was a mixup regarding the flax seeds "egg" - they came out so good they're all gone. LOL so I bought everything to make it again 🙂 thank you!
Gerayne Harris says
I made these a couple of months ago and they turned out great, can the recipe be doubled?
Jasmine says
That's funny because my batter was so liquid-y that I couldn't even roll it into balls :/
Kathy Patalsky says
yes!! 🙂
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Mo says
Can I use non-dairy yogurt instead of a "flax egg"? It's what I have on hand!
Jessica says
I made these and they were amazing! My tweeks were to add some chocolate chips to the top of some of the cookies after a quick fork push. I also left out the cinnamon and pie spice. I also made them pretty small, since they flatten, maybe a spoonful a piece. Made lots of cookies! Pretty much the best cookie I've ever had, and I kept saying so, which sounded quite self-congratulating at the time. 🙂
Oh and I found that taking them out of the oven before you really think they are done - just getting golden on the edges but still crazy soft - will give you a deliciously soft cookie once they've cooled and flattened. Otherwise they are crunchy (but still fabulous).
Kathy Patalsky says
Hmmm are you chilling the dough before baking? That can help. Also, adding more peanut butter and a tad less flour may help you too. I am assuming you are using white flour and all other exact ingredients?
Guest says
I keep making these because they aren't coming out chewy (but still super delicious). Can't figure out what I'm doing wrong.
Tracy Martin Jester says
I stumbled on this recipe via Pinterest and made them over the weekend. They are TOO good! I had a really hard time not eating every last one and they were a huge hit with the family : )
Kathy Patalsky says
Your flour may be heavier and drier than the one I used. If dough is crumbly, a splash of liquid always fixes that.
Lisa says
I just made these and they are absolutely delicious! I used 1/2 coconut oil for 1/2 of the butter. Mine were really really crumbly, however. After I mixed all of the ingredients with the mixer it looked like a bowl of crumbs. I scooped it up to form the balls, but the cookies are still too crumbly. ?
Kathy Patalsky says
Yes coconut oil will work just add a pinch more salt.
Dominika Gr says
Thank you!!
Kathy Patalsky says
Yup!
Nicole Davidsohn says
Can I make these with creamy, raw, almond butter? And can I use chia seed eggs instead? Thanx!
Dominika Gr says
Is there anything that I could use instead of vegan butter? I live in Poland and vegan butter is really hard to get in here. I was thinking coconut oil f.e.?
Kathy Patalsky says
Glad! Thanks for sharing that - and thank you for reading!! 🙂
cooking recipes says
I made this recipe yesterday and it was wonderful - one of the best cookies I've tasted. I just love the cinnamon and pumpkin pie spice. Took me a few hours to make it but it was all worth it. Thank you.
Kathy Patalsky says
Runny as in oily or runny as in room temperature? Either one, yes, but I would chill dough in fridge before making into balls. To firm up a bit.
Elisa Yim says
can i make these with the runny peanut butter?
Kathy Patalsky says
Yup!
Lin Nattino says
Would flax meal work for the "egg"?
Alejandra Ramos says
I have a vegan friend coming over for dinner and was looking for a perfect dessert to make her--I think these are it!
Kathy Patalsky says
Fixed directions! Thanks
Kathy Patalsky says
Whole but either will work
Brit Bolerjack says
looks so awesome!! did you use whole or ground flax seeds?
Maria Franklin says
These look so good!!! Can't wait to try this recipe.
Kady says
At what point do you add the flax egg?
LaLa says
Loooks ooooh soooo ummy yummy!
Kady says
Making these now;)
Erin says
Just made them and they are delish! However, you must make the world's largest cookies since you state that the recipe makes 16-18..... I haven't finished baking all of mine but I feel like I'll get at least 30! (More=more yumminess!)
Alissa Cuff says
These look great! Is the flax seed ground or whole?
John Hartil says
One of my favorites
jodye says
These cookies look absolutely irresistible. Chewy just the way I like them, and vanilla adds wonderful flavor to everything. I can just imagine the nice crunch from the sugar coating. Oh, I'm going to have to make these soon!
Kim S says
These do look great. My son just started eating vegan. I bought some Earth Balance in a tub -- like for spreading on toast....I know in non-vegan baking it is not acceptable to sub spreadable margarine for stick margarine (spreadable has a lot more water in it). I googled it and Earth Balance does have stick--is this what you used? And, I have read before that a good egg substitute is chia seeds and water--is there a reason that you used flax seeds and water? Thanks! I can't wait to try these.
Nikki says
These look like perfect peanut butter cookies. I'm going to bookmark this and make them gluten free. Yum 🙂
Kathryn Scheibmeir says
Those look amazing, can't wait to try them!