These vegan peanut butter cookies are a dream come true for anyone craving a sweet, nutty treat. With their chewy centers and crisp edges, they strike the perfect balance of textures in every bite. The rich, creamy peanut butter flavor shines through, complemented by a hint of sweetness that’s just right. Plus, they’re ready in under an hour—just 40 minutes of prep and 10 minutes of baking for a batch of pure indulgence.
What makes these cookies truly special is how simple yet satisfying they are. Made with wholesome, plant-based ingredients, they’re a guilt-free delight that everyone can enjoy. The aroma of freshly baked peanut butter filling your kitchen is irresistible, and the first warm bite is pure comfort. Whether you’re vegan or just love a good cookie, these are sure to become a favorite in no time.
What You’ll Need for Vegan Peanut Butter Cookies?
- 1 tablespoon ground flaxseed (acts as an egg substitute)
- 3 tablespoons water (to mix with flaxseed)
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil (soft but not melted)
- ½ cup cane sugar (or substitute with granulated sugar)
- ½ cup brown sugar (packed for best results)
- ¾ cup creamy peanut butter (use natural peanut butter for a healthier option)
- 1 teaspoon vanilla extract
How to Make Vegan Peanut Butter Cookies?
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, mix the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla until smooth. Stir in the flaxseed mixture and combine well.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Chill the dough in the fridge for 30 minutes.
- Scoop the dough using a 2-inch cookie scoop and roll into balls with your hands. If the dough is too dry and crumbly, add water, 1 teaspoon at a time, until it holds together.
- Flatten each ball slightly and place on the baking sheet. Use a fork to make cross-hatch marks on top.
- Bake for 12 to 13 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Storage and Reheating Tips
Store your Vegan Peanut Butter Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the oven at 300°F for 5 minutes to restore their chewy texture.
Recipe Variations to Try
Switch things up by adding 1/2 cup of chocolate chips or chopped nuts to the dough for extra flavor and texture. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. You can also swap the cane sugar for coconut sugar for a deeper, caramel-like sweetness.
Time-Saving Tricks
If you’re short on time, skip the chilling step—just be sure to handle the dough gently when shaping the cookies. To speed up prep, measure out your ingredients the night before. Using a cookie scoop ensures uniform sizes and quicker baking, so you can enjoy your cookies even faster!
Common Questions Answered
Can I use almond butter instead of peanut butter? Absolutely! Almond butter works well, but the flavor will be slightly different. What if I don’t have flaxseed? You can substitute it with 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before using.
Vegan Peanut Butter Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil, soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter* see note
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.