Soft & chewy, packed with peanut butter, and so delicious! These Chewy Vegan Peanut Butter Cookies are irresistible.
These Chewy Vegan Peanut Butter Cookies are one of my new favorite cookies. They have a wrinkled and chewy outside with a soft center.
Have you seen a chewier cookie? These Chewy Vegan Peanut Butter Cookies are scattered with chewy wrinkles but with a soft and peanut buttery center.
If there is 1 cookie recipe you need to make this holiday, may I highly suggest these??
How to make Chewy Vegan Peanut Butter Cookies:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment on medium-low speed, cream together the room temp. butter, peanut butter, and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
- Add flour, baking soda and powder, spices, and salt. Combine on low speed until a soft dough forms. You may need to stir it with a spoon so the dough comes together – sometimes the paddle attachment won’t press the dough together all the way.
- Pour the ½ cup granulated sugar topping in a shallow bowl. Portion out the dough into 3 oz. balls. I recommend using a kitchen scale for this, otherwise measure out about 4 tbsp of dough. Roll each ball in sugar. Place on baking sheet (about 4 for a large baking sheet).
- Bake cookies for 10 minutes. Remove from oven and slam down on counter 4 times. You should see some cracks form. Transfer back to the oven and bake for 2 minutes. Repeat the pan banging, bake for 2 minutes, then repeat pan banging one last time. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
Why you’ll love these Chewy Vegan Peanut Butter Cookies:
Soft & chewy.
Easy & simple to make.
Ideal holiday cookie recipe.
Nutty & sweet.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. But these Gluten-Free Vegan Peanut Butter Cookies look delicious!
What peanut butter do you recommend?
I tested this recipe using a natural creamy unsalted peanut butter. Since that’s what I tested this recipe with, I recommend using something similar. I highly recommend unsalted so you can better control the amount of salt in the recipe!
Swapping the natural peanut butter with something like Jif or Skippy might not yield similar results. Natural peanut butter contains more natural oils and is runnier in texture. Brands like Adams, Trader Joes, Simple Truth, and Kirkland (Costco brand) have great natural peanut butters.
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Double Chocolate Peppermint Cookies, these Salted Dark Chocolate Chunk Espresso Cookies, and The Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy, packed with peanut butter, and so delicious! These Vegan Chewy Peanut Butter Cookies are irresistible.
- ½ cup room temperature vegan butter
- ½ cup (128g) creamy, natural, unsalted peanut butter
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) light brown sugar
- 2 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- 1 ½ cups (204g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup granulated sugar
-
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
-
In the bowl of a stand mixer with a paddle attachment on medium-low speed, cream together the room temp. butter, peanut butter, and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
-
Add flour, baking soda and powder, spices, and salt. Combine on low speed until a soft dough forms. You may need to stir it with a spoon so the dough comes together – sometimes the paddle attachment won't press the dough together all the way.
-
Pour the ½ cup granulated sugar topping in a shallow bowl. Portion out the dough into 3 oz. balls. I recommend using a kitchen scale for this, otherwise measure out about 4 tbsp of dough. Roll each ball in sugar. Place on baking sheet (about 4 for a large baking sheet).
-
Bake cookies for 10 minutes. Remove from oven and slam down on counter 4 times. You should see some cracks form. Transfer back to the oven and bake for 2 minutes. Repeat the pan banging, bake for 2 minutes, then repeat pan banging one last time. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
*Pan-banging method inspired by the talented Sarah Kieffer.Â
I had to sub 3c of oat flour cuz I didn’t have regular flour 🤣
I had to blend it myself too cuz I didn’t have that either 🤣
Came out awesome, I thought maybe they would spread as much but nothing was an issue. Baked @ 350 the same
Author
So happy to hear they came out awesome even with substitutions! Thank you 🙂