
Vegan Peanut Butter Cookies
Total Time
Prep: 15 min. Bake: 10 min. + cooling
Yield
3 dozen
Creamy peanut butter replaces the usual butter and eggs to make these chewy and rich vegan peanut butter cookies that pair perfectly with an ultra-comforting glass of cold almond milk.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/3 cup unsweetened almond milk
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
- Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture.
- Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.
Nutrition Facts
1 cookie: 79 calories, 4g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 2g protein.
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
Recipe Creator
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