Vegan Peanut Butter Cookies

Soft and chewy peanut butter cookies drizzled in rich dark chocolate. A simple and easy vegan cookie recipe.

vegan peanut butter cookies

Back in 2016, I posted one of my first recipes on my blog for vegan peanut butter cookies. It’s been a while since I’ve whipped these up and knew they needed some revamping.

I made a few changes to the recipe and I can assure you they are very addicting.

These cookies have a soft center and slightly crispy outside. They are then drizzled in rich dark chocolate and sprinkled with flaky sea salt. Are you drooling yet?

If you’re a fan of peanut butter treats (I mean you are if you’re reading this post) then I suggest checking out these recipes on the blog:

Peanut Butter Cup Molten Cookies

Peanut Butter Pecan Chocolate Chip Cookies

No-Bake Chocolate Peanut Butter Crunch Bars

Peanut Butter Caramel Apple Blondies

vegan peanut butter cookies

Why You’ll Love These Vegan Peanut Butter Cookies:

Vegan butter + peanut butter: A fat component will add richness and depth to your baked good, especially for these peanut butter cookies. It will also yield a deliciously chewy and soft texture.

Brown sugar: I have always been a fan of using brown sugar in my baked goods because of its caramel flavor and high moisture content. It pairs perfectly with the rich, creamy peanut butter.

Cinnamon and nutmeg: These spices will add warmth and extra depth to the finished product.

Dark chocolate: I think we can all agree that chocolate makes any dessert better…well for the most part. Dip these cookies in some dark chocolate and finish with a sprinkle of sea salt and you’ll thank me later.

vegan peanut butter cookies
vegan peanut butter cookies

How to Make Vegan Peanut Butter Cookies:

This is a simple, quick, no-fuss recipe.

  1. Preheat the oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. To a large mixing bowl, use a handheld mixer or whisk vigorously to cream together vegan butter and sugars until light and fluffy. Beat in peanut butter until smooth followed by non-dairy milk and vanilla extract. Add flour, baking powder, spices, and salt. Beat on medium until a soft dough forms.
  3. Use a small cookie scoop to evenly distribute the dough onto the baking sheet. Use a fork to press cookies down, forming a cross-hatch pattern (see photos above). Bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Cool for an additional 10 minutes before drizzling in chocolate.
  4. Melt dark chocolate and coconut oil in the microwave in 30-second intervals. Drizzle each cookie with dark chocolate. (Optional): Sprinkle over a bit of sea salt.
vegan peanut butter cookies

These Vegan Peanut Butter Cookies are…

  • Soft, chewy, and rich
  • Easy and simple
  • Vegan
  • Oh so delicious!

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vegan peanut butter cookies
Vegan Peanut Butter Cookies
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 

Soft and chewy peanut butter cookies drizzled in rich dark chocolate. A simple and easy vegan cookie recipe.

Course: Dessert
Keyword: healthy dessert recipe, peanut butter cookies, vegan
Servings: 12 cookies
Author: Taavi Moore
Ingredients
  • ¼ cup room temperature vegan butter
  • ½ cup (80g) dark brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) creamy peanut butter
  • ¼ cup + 2 tbsp (29g) non-dairy milk
  • 1 tsp vanilla extract
  • 1 ¼ cup (172g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup dark chocolate chips
  • 1 tsp coconut oil
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, use a handheld mixer or whisk vigorously to cream together vegan butter and sugars until light and fluffy. Beat in peanut butter until smooth followed by non-dairy milk and vanilla extract. Add flour, baking powder, spices, and salt. Beat on medium until a soft dough forms. 

  3. Use a small cookie scoop to evenly distribute the dough onto the baking sheet. Use a fork to press cookies down, forming a cross-hatch pattern (see photos above). Bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Cool for an additional 10 minutes before drizzling in chocolate. 

  4. Melt dark chocolate and coconut oil in the microwave in 30-second intervals. Drizzle each cookie with dark chocolate. (Optional): Sprinkle over a bit of sea salt. 

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7 Comments

    • April 25, 2016 / 2:24 pm

      Let me know if you do! Thanks so much <3

  1. April 25, 2016 / 8:27 am

    Mmmm these look incredible

    • Tara
      September 2, 2020 / 2:52 am

      Could you replace the oil in the cookie with applesauce?

      • healthienut
        Author
        September 2, 2020 / 4:19 am

        Pretty sure that would work! Let me know how it turns out if you do so 🙂

  2. Annika
    June 16, 2020 / 6:21 pm

    does it work to use 100% peanut PB in this recipe?

    • healthienut
      Author
      June 16, 2020 / 6:29 pm

      Yes! 🙂

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