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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.