Everyone has their own idea of what makes a ‘perfect’ cookie, don’t they. Are you in the chewy or the crunchy camp? Slightly salty or very sweet? Round and thick or large and thin? Well if you like chewy, salty, large thin-ish cookies, then my vegan peanut butter cookies will be for you…. read on!
Peanut butter is super-trendy at the moment, (not that it ever went out of fashion), and with good reason. I’m sure there’s some ratio of salty-sweet and fat-protein that our bodies are programmed to crave, and peanut butter really hits the spot. Perfect for vegans, of course, as peanuts are jam-packed with protein, vitamins and minerals.
(The sugar content is of course less good for you, so just have one at a time!).
You could also mix up the recipe by:
- Using almond or cashew butter and chopped almonds/cashews in place of peanuts
- Adding dark chocolate chips instead of the peanuts (check they are vegan)
- Adding sultanas or dried cranberries for a fruity twist
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan Baking Recipe Index for lots more delicious cakes and bakes made vegan!
Do send me pictures of your very own vegan peanut butter cookies on:
to show me how you got on!
Vegan Peanut Butter Cookies: Equipment & Shopping List
You will need:
- Baking tray
- Baking parchment or greaseproof paper
- Food mixer (or large bowl and electric whisk)
Shopping List:
- Dairy-free milk
- Dairy-free margarine
- Peanuts
- Peanut butter
- Caster sugar
- Dark brown muscavado sugar
- Vanilla extract
- Plain flour
- Bicarbonate of soda
Vegan Peanut Butter Cookies
Ingredients
- 185 g peanut butter (I used crunchy, but smooth will work fine too)
- 85 g dairy-free margarine
- 95 g caster sugar
- 100 g dark brown muscavado sugar
- 2 tsp vanilla extract
- 160 g plain flour
- 1 tsp bicarbonate of soda
- 2 tbsp dairy-free milk
- 50 g peanuts (I like to use salted peanuts, but use unsalted if you prefer a sweeter cookie)
Instructions
- Preheat the oven to 160°C / 320°F / Gas Mark 3.
- In a food mixer (or large bowl and electric whisk) beat together the peanut butter, dairy-free margarine, sugar and vanilla extract until smooth.
- Stir in the flour, bicarbonate of soda and dairy-free milk until fully combined. Roughly chop the peanuts, add to the bowl and mix until they are evenly spread through the dough.
- Divide the dough into 12 balls of a fairly equal size, and place on a baking tray covered with baking parchment or greaseproof paper. Squash the balls with a fork in a cross pattern, then bake for 15 minutes.
- Remove the cookies from the oven after 15 minutes - they will still be very soft, don't panic! They will harden as they cool - this is the secret to a chewy cookie. After 10-15 minutes they should be firm enough to move to a cooling rack, (or to eat if you just can't wait!).
Nutrition
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this vegan peanut butter cookie recipe with a number of blogging challenges:
CookBlogShare hosted this week by Easy Peasy Foodie- Cook Once Eat Twice hosted by Searching for Spice
- Recipe of the Week hosted by A Mummy Too
Corina Blum says
I am a big peanut butter fan and I love peanut butter cookies! There is something about them that is so addictive and I am definitely in the chewy camp too. Thanks so much for sharing with #CookOnceEatTwice!
Alina | Cooking Journey Blog says
I would love to pack these as snacks while traveling!
Shelby says
Peanut Butter Cookies are one of my very favorites! I will choose it over Chocolate Chip any day. I love the chewy cookies the best.
Lisa says
My daughter is allergic to peanuts, so we avoided having them in the house while she was a child… but she’s in college now — so we are back to being a peanut and peanut butter household. Thanks for this!
Dannii says
It doesn’t get much better than a dessert with peanut butter in it. I could eat all of these.
soniya r saluja says
Me and my kids are big peanut butter fan and I am always looking for delicious and eat cookies recipes.. looks like my search is over.. can’t wait to try it!
Jo Allison / Jo's Kitchen Larder says
These sound absolutely divine. I’m definitely in a chewy cookie camp plus love peanut butter so I’m sure these would definitely hit the spot. My 7-year-old shares my taste in this department so might have to try these ! 🙂
Emmy Lymn says
Hi Kate, thanks for sharing. Forgive my naive question. When you say dairy-free milk do we just choose what we like, ie. soy, almond, etc.? I tried searching on Amazon for dairy free milk butI just saw all sorts of nuts, coconut milk and others.
Andrea E says
Yes, dairy-free just means soy, almond or whatever you like that doesn’t harm cows! I usually use soy because it has the highest protein content, so mimics cow’s milk better. Almond is great too.
Jennifer Berkey says
I am loving this cookie recipe. I will be making it again this New Year’s Eve Party celebration. My kids love it and they won’t stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
EJ says
These are the BEST peanut butter cookies ever! I add a tablespoon of dissolved instant coffee and 4 tablespoon of rolled oats instead of peanuts. They are amazing thanks for the recipe!
Prisanna says
Hi, I made this recipe and absolutely adored it. However, I tried to use the recipe again for regular chocolate chip cookies (no peanut butter) and It was a disaster! Could you please give me any tips on how to amend the recipe when not incorporating PB
Thanks!
Kate Ford says
So glad they worked out first tine Prisanna. The peanut butter is fairly fundamental to the recipe here as it binds the dough as well as flavours, so you could just add the chocolate chips in too but don’t leave out the peanut butter. I am planning a separate chocolate chip cookie recipe at some point as I’ve been experimenting with the recipe, will let you know when I get round to posting it!