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Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft and chewy homemade peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!

Each formula assortment needs an extraordinary peanut butter formula. What’s more, that, my companions, is the thing that I have for you today!These vegetarian treats are joining any semblance of these delightful exemplary Chocolate Chip Cookies, Vegan Chocolate Chip Oatmeal Cookies, flourless Salted Pecan Sandies with chocolate chips, 4 fixing Almond Butter Cookies and exemplary Vegan Snickerdoodles!

What’s more, similar to the others, this vegetarian peanut butter treat formula is really simple, utilizing basic fixings and is insane delectable. Also they make the best air freshener!This comfortable custom made formula is not difficult to the point that you’ll most likely retain itand make it over and over. Dairy and egg free, it’s my unsurpassed most loved peanut butter treats!


Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!


  • 1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
  • 1 cup coconut sugar or pure cane sugar(192g)
  • 6 tablespoons almond milk, room temp
  • 2 teaspoons vanilla extract
  • 1 cup flour (120g), light spelt, unbleached all-purpose, or 1-1 gluten free blend
  • 1 teaspoon baking soda**
  • generous pinch of mineral salt (only use if nut butter is unsalted).


  • Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
  • Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
  • Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 ¼ inch. Place the balls of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
  • Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
  • Makes 20 – 24
  • Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
  • To freeze: Let cookies cool completely, store in freezer safe container for up to 2 months.
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  • Reduce the sugar to ¾ cup for a less sweet cookie. It’s just as delicious!
  • If you don’t have baking soda on hand, baking powder works great too. I tested many batches and they were just fine.
  • When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking.
  • If allergic to nuts, use sunbutter instead.
  • Recipe can easily be cut in half or doubled.
  • Gram conversions may vary depending on the exact ingredient used, ie all purpose vs spelt have different measurements. Although this recipe is pretty forgiving, use this Ingredient Weight Chart from King Arthur to ensure you have the correct measurement for your exact ingredient (or do a quick google search if your ingredient isn’t listed).

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