Best Vegan Peanut Butter Cookies
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These vegan peanut butter cookies are made with just 4 ingredients! Packed with chocolate and sprinkled with salt, these are perfect for your cookie cravings.
With a decadent texture that will remind you of fudge and the combo of crunchy peanut butter and rich chocolate chips in every bite, these dairy free peanut butter cookies is everything a treat should be.
These vegan chocolate chip cookies are also sneakily easy to make—no flour, eggs, or butter!
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Enjoy peanut butter in new and fun ways with vegan-friendly recipes! Our peanut butter rice cake or peanut butter cup overnight oats are a must-try for peanut butter lovers!
Why You’ll Love This Vegan Peanut Butter Cookies Recipe
- This vegan peanut butter cookie recipe has no eggs, flour, or butter but yields dense, fudge-like, almost melt-in-the-mouth cookies!
- You can make these dairy free peanut butter cookies with just 4 simple ingredients!
- These egg free peanut butter cookies will satisfy your sweet tooth with its peanut butter and chocolate combo.
Ingredients And Substitutions
Chunky peanut butter – Who knew you don’t need flour or eggs to make delicious cookies? Crunchy peanut butter yields satisfyingly chunky and soft vegan pb cookies, but you can also use creamy peanut butter.
Pure maple syrup – Its caramel-like taste makes it the perfect sweetener for these no egg no milk peanut butter cookies!
Vegan chocolate chips – You can’t beat the pairing of peanut butter and chocolate! Alternatively, you can coat the dough balls in granulated sugar, and press them with a fork to create cross-hatch patterns.
Flaky sea salt – Makes a delicious contrast to the rich, sweet flavor of the vegan peanut butter chocolate chip cookies.
Tips For Making This Recipe
Make Criss Cross Marks on the Cookies
For that classic pb cookie look, skip the chocolate chips and add criss-cross patterns to your vegan peanut butter cookies with a fork! This will also help flatten the cookies since they won’t spread as much like classic peanut butter cookies.
Storage Tips
You can store these dairy free peanut butter cookies in an airtight container at room temperature for up to 2 days. We haven’t tried freezing the leftover cookies.
Use a Cookie Scoop
Portion your peanut butter cookie dough with a cookie scoop for soft cookies that are uniform in shape and size. A 2-tablespoon scoop will yield 14 baked cookies, while a 1.5-tablespoon scoop will make 18 cookies.
Peanut Butter Cookies Vegan Recipe FAQs
What kind of peanut butter is best for peanut butter cookies?
Use a vegan no-stir peanut butter. Be mindful of natural peanut butter, as some brands might be too thin, causing the cookies to spread too much and become thin and flat.
Is Skippy peanut butter vegan?
Yup! According to them, their creamy and chunky peanut butter products in regular and natural varieties are vegan-certified.
Is peanut butter gluten-free?
Usually, peanut butter with just peanuts and oil is gluten-free, but it’s always good to double-check the brand.
Why are my vegan peanut butter cookies dry?
The non dairy peanut butter cookies might turn out dry and crumbly if they’re overbaked. Make sure to remove them from the oven once they appear cooked and golden brown around the edges!
Can you eat the vegan cookie dough?
You can enjoy the dough of these peanut butter vegan cookies without baking because it’s made without eggs and flour. If you opt for no-bake cookies, you can refrigerate the dough balls or discs for 30 minutes before serving.
More Delicious Vegan Cookie Recipes
- Plant Based Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan No Bake Cookies
- Vegan Oatmeal Chocolate Chip Cookie
- Vegan Cookie Dough
I found this recipe for Easy Vegan Tofu Peanut Butter Pie that I HAVE to try!
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Vegan Peanut Butter Cookies
Ingredients
- 1 cup chunky peanut butter
- 1/4 cup pure maple syrup
- 1/2 cup dairy-free chocolate chips
- 2 tsp flaky sea salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix peanut butter and maple syrup in a stand mixer with paddle attachment for about 15 seconds or just until combined.
- Fold in the chocolate chips, then portion the dough with a medium-sized cookie scoop.
- Arrange the cookie dough balls 2 inches apart on the parchment-lined baking sheet. Sprinkle their tops with flaky sea salt.
- Bake for 12 to 14 minutes or until the edges are golden brown.
- Allow the vegan peanut butter cookies to cool on the pan for at least 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For that classic pb cookie look, skip the chocolate chips and add criss-cross patterns to your vegan peanut butter cookies with a fork! This will also help flatten the cookies since they won’t spread as much like classic peanut butter cookies.
- You can store these dairy free peanut butter cookies in an airtight container at room temperature for up to 2 days. We haven’t tried freezing the leftover cookies.
- Portion your peanut butter cookie dough with a cookie scoop for soft cookies that are uniform in shape and size. A 2-tablespoon scoop will yield 14 baked cookies, while a 1.5-tablespoon scoop will make 18 cookies.
PIN FOR LATER!
I just baked the Vegan Peanut Butter Cookies from this recipe, and they turned out amazing! They’re perfectly chewy with a rich peanut butter flavor. The recipe was incredibly easy to follow and the cookies were a big hit. They’re a wonderful vegan treat for any peanut butter lover!
Thank you for your delightful comment, Angel! It’s wonderful to hear that the Vegan Peanut Butter Cookies turned out amazing and were a big hit. We’re thrilled that you found them to be perfectly chewy with that rich peanut butter flavor we all love. Knowing that the recipe was easy to follow and that these cookies have become a hit treat for a peanut butter lover like you is exactly the kind of success we hope for with our recipes. Your feedback is much appreciated and is sure to help other readers who might be considering baking these themselves. Thanks again for taking the time to share your experience!
Warm regards,
The HFHL Team