Easy Vegan Peanut Butter Cookies

by DailyVeganMeal
Easy Vegan Peanut Butter Cookies
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You won’t be able to resist these soft & easy Vegan Peanut Butter Cookies!  They are not only thick and chewy delicious, they’re also packed full of peanut butter flavor!

Easy Vegan Peanut Butter Cookies

These PB cookies are very easy to make and do not require any chilling.  You can whip these all up in one bowl, using a mixer or by hand using a wooden spoon.  We prefer to use a mixer as the dough will be thick, but if you want a work-out, you are more than welcome.

There are no eggs and no dairy.  We used almond milk and there is no butter, just peanut butter, flour, sugar, almond milk, vanilla, baking soda and salt7 Ingredients in all, with ingredients most likely already in your kitchen.

Easy Vegan Peanut Butter Cookies

If you want these cookies crispier, just bake them a couple of minutes more.  You can even dip them in some vegan (dark) chocolate or give them a robust sprinkling of sugar. YUM!

Use about 1/4 cup less sugar if you want less sweet cookies, but on a personal note think it takes away from the peanut butter taste, but maybe it’s because I have a sweet tooth.

Easy Vegan Peanut Butter Cookies

You must have these in your cookie jar.  Everyone needs a peanut butter cookie recipe in their “recipe repertoire”, and these Vegan Peanut Butter Cookies will surely make the family happy when you want a really quick, fast treat. Great for gifting and awesome for snacking.

Easy Vegan Peanut Butter Cookies Shopping List

Check out our Soft Vegan Sugar Cookies for another traditional cookie favorite!

Vegan Peanut Butter Cookies

You won't be able to resist these soft Vegan Peanut Butter Cookies!  They are not only thick and chewy delicious, they're also packed full of peanut butter flavor!

Prep Time10 mins
Cook Time10 mins
Course: Dessert, Snack
Cuisine: American
Keyword: dairy-free, egg-free, peanut butter, peanut butter cookies, snack, Vegan Cookies, vegan snack
Servings: 20 Cookies


Vegan Peanut Butter Cookies

  • 1 cup peanut butter, most peanut butters are vegan, but check label to make sure. creamy, crunch, natural (or almond butter, or if allergic to nuts, use sunbutter instead)
  • 1 cup sugar can use coconut sugar or healthy sugar substitute like Lakanto
  • cup almond milk room temp (if cold, put in microwave for 15-20 seconds to bring to room temp if you don't want to wait.
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour or 1–1 gluten free flour, like Bob's Red Mill
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For Chocolate Dipped


  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
  • Mix in the almond milk and vanilla until incorporated.
  • Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick..
  • Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
  • Optional: Sprinkle with sugar
  • Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
  • Let cool a few minutes, then transfer cookies to wire rack to cool.
  • Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
  • To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.

For Chocolate Dipped:

  • Once cookies are cooled, melt vegan chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 1/2 minutes.
  • Dip one of the sides of the cookie into the chocolate and place on parchment paper for chocolate to set.


Recipe slightly adapted from The Simple Veganista


Easy Vegan Peanut Butter Cookies

peanut butter cookies for pinterest

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Ror December 21, 2019 - 3:19 pm

Could i use soy milk instead of almond milk or is that gonna ruin it?? Cant wait to try these 🙂

DailyVeganMeal December 22, 2019 - 8:47 am

Hello Ror,
Thanks for commenting! Sure you could use soy milk instead! I think any non-dairy milk substitute would work great. 🙂

Sam January 26, 2020 - 7:44 pm

These are awesome! Husband requests them weekly!

DailyVeganMeal January 27, 2020 - 6:17 pm

So great to hear! Thank you for trying them! 🙂

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