You've just stumbled upon the recipe for the BEST vegan peanut butter cookies ever. This recipe has received over 100 5-star reviews! Note: This post was originally published on October 6, 2013 but has since been updated with new photos and helpful tips! The recipe is the same.
You've just stumbled upon an easy, fool-proof recipe for the BEST vegan peanut butter cookies.
This recipe has earned the praises of hundreds and has been viewed nearly a million times. Point being: You're in good hands.
If it's tasty pb cookies you're looking for, I've got your back.
To make these cookies, you'll start by gathering your ingredients.
You'll need just 7 ingredients (salt + water INCLUDED). I promised easy, didn't I?
For this recipe, you'll need:
Oat flour (store-bought or make your own from rolled oats).
Brown sugar (or coconut sugar for a less refined treat).
Peanut butter (or sunflower butter or almond butter).
Water or plant-based milk.
Once you've rounded up your ingredients, it's time to get to work.
Using a stand mixer or hand mixer, cream together the peanut butter and brown sugar for one minute. Then, add the vanilla and beat for another 30 seconds.
Next, whisk together the oat flour, baking soda, and sea salt.
Then, slowly add the oat flour mixture to the peanut butter mixture while beating. Once a crumbly dough has formed, add the water and continue to beat until incorporated.
Line two baking sheets with parchment paper, and roll the dough into balls (you want about 2 tablespoons of dough per cookie). Drop the dough balls onto the lined pans.
Then, use a fork to flatten the dough balls one way and then the other, creating a crisscross pattern across the top of each.
Once you've flattened all the cookie dough balls, bake for just 8 to 12 minutes, or until starting to turn golden at the edges.
They bake quickly, so be sure to keep an eye on them.
Remove the cookies from the oven and let them cool completely before moving or enjoying.
They're quite tender and soft, especially when they're warm, so it's important to let them rest before fiddling with them.
The path to making these peanut butter cookies vegan and gluten-free means that all the extraneous ingredients are cleared away, allowing their true nutty potential to flourish and shine.
I think you'll find these cookies to be the softest, most tender, and peanut-buttery you've ever tasted. The use of brown sugar adds to their density and lends a warm, caramel layer to their peanut butter decadence.
They have a melt-in-your-mouth quality to them, and they pair perfectly with an ice cold glass of plant-based milk.
And if you'd like to repurpose these cookies in a sweet, summery treat, be sure to checkout this recipe for vegan double peanut butter ice cream sandwiches.
Also, see the comments below for fun and interesting ways readers have modified this recipe—hint: the addition of chocolate chips seems to be a win!
Soft + Tender Peanut Butter Cookies | Vegan and Gluten-Free
- 1 cup peanut butter (you can also use ½ peanut butter and ½ almond butter)*
- 1 cup brown sugar**
- 2 teaspoons vanilla extract
- ⅔ cup oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
- 1 tsp baking soda
- ⅛ to ¼ teaspoon fine salt
- ¼ cup filtered water (readers have also had success using ¼ cup almond milk)
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
- In a separate mixing bowl, whisk together the dry ingredients (oat flour, baking soda, and salt).
- While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add the water and continue to beat until distributed. Do not over mix.
- Line two baking sheets with parchment paper.
- Roll the dough into balls (about 1 ½ - 2 tablespoons per cookie), drop onto parchment-lined pan, and flatten with a fork one way and then the other to create a crisscross pattern.
- Bake for 8-12 minutes, or until just starting to turn golden at the edges (they bake FAST, so watch them carefully).
- Cool completely on the pan before moving or enjoy.
- Store in an airtight plastic container to keep the cookies soft and chewy.