These soft and chewy vegan peanut butter cookies make the perfect protein-packed after-school snack. You won't be able to stop at just one!
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 all over the internet 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.
It is 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!).
What do I need to make my Vegan Peanut Butter Cookies?
Peanut butter Go for a good-quality crunchy peanut butter - look for as few ingredients and high peanut content as possible. (Smooth peanut butter also works well if that's all you have in the cupboard).
Peanuts I always use salted peanuts here as I love the salty-sweet combination in these cookies, but if you want them just plain sweet, use unsalted instead.
Dairy-free milk Use an unsweetened milk - whatever you have in the fridge. Soya, oat or nut milks all work really well.
Dairy-free margarine A good quality block margarine is important here, (tubs of spread have too much water in them for baking). I like Flora Plant Butter or Naturli block margarine, but any similar block will be fine.
Caster sugar and dark brown muscavado sugar This combination of light and dark sugars gives the ultimate chewy cookie with a crisp crust. Caster sugar is the most important one, and if you don't have dark brown sugar, you can use light brown or demerara instead.
Plain flour If you prefer you can use half-and-half white and wholemeal flour.
Bicarbonate of soda Gives a rise without being 'cakey' - make sure you use bicarbonate rather than baking powder, as they behave differently.
A food mixer makes light work of creaming together the butters and sugar. I have a Kenwood KMix which I love but there are many different options out there to suit all budgets.
Alternatively, you can use a large bowl with an electric hand whisk. The type with two beaters is much better at creaming butter and sugar - something like this.
Vegan Cookie Variations
You can mix up this 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
Or perhaps you might like to try my Vegan Chocolate Chip Cookies (pictured left) instead?
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
IF YOU LIKED THAT...
.... you might also enjoy these vegan recipes from The Veg Space:
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding
Vegan Peanut Butter Cookies
- 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)
- 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!).