It’s time to make these Vegan Peanut Butter Cookies. They are dairy-free and egg free! Just follow the directions to make these easy cookies!
Are you a peanut butter lover looking for a delicious and guilt-free treat? Look no further than vegan peanut butter cookies!
These cookies are not only dairy-free and egg-free, but they’re also incredibly easy to make.
With just a few simple ingredients, you can whip up a batch of these sweet and nutty treats in no time.
Whether you’re vegan or simply looking for a healthier dessert option, these cookies are sure to satisfy your sweet tooth.
So grab your apron and get ready to bake some delicious vegan peanut butter cookies!
Why You’ll Love Vegan Peanut Butter Cookies
- Made with just 4 natural ingredients, these cookies are packed with nutrients and free from artificial additives. And if you are looking for more clean and healthy desserts, check out our Fudgy Double-Chocolate Chip Cookies recipe.
- With just a few simple steps, you can whip up a batch of these tasty treats in no time. Whether you’re an experienced baker or a novice in the kitchen, this recipe is sure to impress.
- With a rich and nutty flavor that’s perfectly balanced by a touch of sweetness, these cookies are sure to satisfy your cravings without leaving you feeling guilty. And if you love peanut butter as much as we do, give these Homemade Vegan Peanut Butter Eggs a try!
Ingredients and Substitutions for Gluten-free Vegan Peanut Butter Cookies
Chunky Peanut Butter – Creamy peanut butter may also be used. If you want a more traditional style peanut butter cookie you can omit the chocolate chips and use a fork to press them down before baking.
Pure Maple Syrup – Make sure to use 100% maple syrup.
Dairy-free Chocolate Chips – For the chocolate chips, I like Enjoy Life brand and Toll House has recently released an allergen-free variety of chocolate chips that would also work.
Flaky Salt – This is for sprinkling on top. If you don’t have flaky salt, regular coarse sea salt will work just as well.
Tips and Tricks for Easy No-Egg Peanut Butter Cookies
These cookies are best enjoyed within 2 days of baking and should be stored in an airtight container at room temperature.
Use a Scoop
If using a 1.5 tablespoon scoop this makes 18 cookies, if using a 2 tablespoon scoop it makes about 14.
I wanted to make a vegan cookie that didn’t use strange or expensive ingredients and kept things simple for a wide audience using pantry staple items.
Easy No Egg Peanut Butter Cookies FAQs
There could be a few reasons why your vegan cookies are dry. One possibility is that the recipe you used did not have enough moisture in it. Vegan baking often requires additional moisture, such as non-dairy milk or applesauce, to compensate for the lack of eggs and butter.
Another possibility is that you overbaked the cookies, causing them to become too dry. It’s important to keep an eye on your vegan cookies while they’re baking and take them out of the oven when they’re just golden brown around the edges.
Skippy peanut butter is considered vegan but contains added sugar and hydrogenated vegetable oil, which are not healthy ingredients.
However, there are many other brands of peanut butter that do not contain these ingredients and can be enjoyed by vegans.
It’s always a good idea to check the ingredient list before purchasing any food product to make sure it aligns with your dietary restrictions and preferences.
You can use natural peanut butter in cookies, but it may affect the texture and consistency of the cookies.
Natural peanut butter contains only ground peanuts and does not have any added sugar or stabilizers, which can cause the cookies to spread too much while baking.
This can result in thin, flat cookies that may not hold their shape very well. However, there are ways to adjust the recipe to compensate for this.
More Delicious Vegan Dessert Recipes
I found this recipe for dairy free gluten free chocolate cookies that I HAVE to try! I I going to try to do an egg sub to make it vegan!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Vegan Peanut Butter Cookies
- Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper and set aside. Then, in a medium bowl or stand mixer fitted with a paddle attachment, mix together the peanut butter and maple syrup just until combined, about 15 seconds.
- Fold in the chocolate chips.
- Use a medium cookie scoop to portion out the dough 2 inch apart onto the prepared baking sheet and sprinkle the tops with flaky salt.
- Bake for 12 to 14 minutes until the edges are golden brown.
- Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Creamy peanut butter may also be used.
- If you want a more traditional style peanut butter cookie you can omit the chocolate chips and use a fork to press them down before baking.
- For the chocolate chips, I like Enjoy Life brand and Toll House has recently released an Allergen Free variety of chocolate chips that would also work.
- If using a 1.5 tablespoon scoop this makes 18 cookies, if using a 2 tablespoon scoop it makes about 14.
- These cookies are very good considering they lack ingredients like flour, butter, and eggs. I’ve eaten more than I care to admit this week 😉 The texture is dense and they sort of melt in your mouth with a peanut butter or fudge-like consistency.
- I wanted to make a vegan cookie that didn’t use strange or expensive ingredients and kept things simple for a wide audience using pantry staple items.
- Make sure to use 100% maple syrup.
- These cookies are best enjoyed within 2 days of baking and should be stored in an airtight container at room temperature.