The perfect vegan peanut butter cookies! These cookies are sweet and salty, chewy, and unbelievably good. They are made in under 30 minutes for a delicious sweet treat. Beware, they are highly addictive.
This post was originally published on November 02, 2016. Last updated on April 12, 2020
It’s cookie time on My Darling Vegan!
Since the new year, I haven’t shared any new cookie recipes on the blog. Perhaps this is because when it comes to cookies, I have no self control. Yes, cookies are my weakness.
But in light of the past few weeks and the overwhelming stress of living through a health crisis while balancing the daily stresses of homeschooling restless kids while making time for work, I decided I needed a few more guilty pleasures around here.
We need more cookies!
If you’re like me and think that chewy peanut butter cookies are the best thing ever, then you’re going to love this recipe. Soft, sweet, with a little bit of crunch, and the perfect chewy texture, these peanut butter cookies are a lifesaver. But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping.
Don’t say I didn’t warn you.
Recommended Ingredients & Equipment
Soft, sweet, with a little bit of crunch, and the perfect chewy texture, these peanut butter cookies might be the best you’ve ever had. But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping.
Ingredients & Substitutions
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Peanut Butter – I recommend using natural crunchy or smooth peanut butter. Natural peanut butter has no sugar added. It’s better for you and doesn’t add extra sweetness to this recipe.
- Vanilla Extract
- Applesauce – The applesauce acts as the binder for these cookies. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success.
- Baking Powder & Soda
Note: When I originally published this recipe, they were dipped in chocolate. This is a completely optional step but I have offered the instructions below in the recipe card.
For all my cookie recipes, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Peanut Butter Cookies
Step One – Make the Cookie Dough
To begin, mix together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
In a stand-up mixer, whip the sugar and butter until they are light and fluffy. Next, add the applesauce and vanilla extract. Once these are added, the dough will start to look curdled. Don’t worry about this. When the dry ingredients are added, the dough will sort itself out.
Finally, add the dry ingredients until they are just combined. Be careful not to overmix or the dough will become gummy and dense.
Step Two – Bake the Cookies
I prefer using a small cookie scoop for this part. With a cookie scoop, you can get evenly measured cookies with minimal mess. Scoop the cookies onto the tray, about a dozen per tray, and press down slightly by creating a criss-cross pattern with your fork (see photo above).
Bake the cookies for about 10 minutes.
Pro Tip: Remove from the oven when the edges have just started to set and the centers are still slightly underdone. This is key for the chewiness of these vegan cookies.
Once they have cooled for about 5 minutes on the baking sheet, they can be transferred to a wire cooling rack to cool completely.
Serving and Storing
Pull cookies out when they are slightly underdone. I found 10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.
Store Cookies: Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Freeze Cookie Dough: If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
- Pull cookies out when they are slightly underdone. I found 10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.
- For cakier cookies, add an extra 1/4 cup of flour and bake for 2 minutes longer.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Lemon Crinkle Cookies
- Ginger Molasses Cookies
- Double Chocolate Chewy Cookies
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
The perfect vegan peanut butter cookie! These cookies are sweet and salty, chewy, and unbelievably good. They are made in under 30 minutes for a delicious sweet treat. Beware, they are highly addictive.
Keyword: Vegan Peanut Butter Cookies
Servings: 24 cookies
Calories: 124 kcal
Author: Sarah McMinn
In a stand-up mixer, cream together vegan butter, brown sugar, and peanut butter until light and fluffy, scraping down the sides as necessary. Add vanilla extract and applesauce.
In a separate bowl combine flour, baking powder and soda, and salt. With the mixer running on the lowest setting, slowly add in the flour mixture until dough is uniformly mixed. Be careful not to over mix. Cover and chill dough for one hour.
Preheat oven to 375 degrees. Using a cookie scoop, scoop cookies onto a parchment-lined baking sheet. With a fork, gently flatten cookies in a criss-cross pattern.
Bake for 10 minutes until lightly brown. Remove from the oven and let cool on the baking sheet for an additional 10 minutes. Transfer to wire cooling racks and let cookies cool completely.
If dipping in chocolate: Melt the chocolate and coconut oil in a double boiler (this can be a bowl placed over a saucepan with water) or microwave.
Dip the cooled cookies into the chocolate, sprinkle with crushed peanuts, and place on a parchment paper to let the chocolate set up completely.
Serving and Storing - Pull cookies out when they are slightly underdone. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center. Store cookies in an airtight container at room temperature for up to 5 days. Raw dough can also be frozen for up to 2 months.
Variations - For cakier cookies, add an extra 1/4 cup of flour and bake for 2 minutes longer.