I baked these vegan peanut butter cookies for my coworker’s birthday last weekend. The peanut butter made the cookies chewy, and she said they were the best birthday treat she had ever received.
Easy Vegan Peanut Butter Cookies Recipe
These vegan peanut butter cookies feature a soft and chewy center, achieving the perfect balance of sweetness and nutty flavor. The recipe takes about 25 minutes from start to finish and yields about 12 cookies.
Ingredients
- 1 cup natural peanut butter (creamy or crunchy)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dairy-free chocolate chips or chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine the peanut butter, brown sugar, maple syrup, and vanilla extract. Mix until smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Combine Mixtures: Gradually mix the dry ingredients into the wet ingredients until combined. Fold in chocolate chips or walnuts if using.
- Shape Cookies: Use a tablespoon to scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork, creating a crisscross pattern.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will appear soft but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 120kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 15g
I store the cookies in an airtight container at room temperature for up to five days. The centers stay chewy, and I let cookies come to room temperature before serving.
