Easy Soft Vegan Peanut Butter Cookies
Soft, chewy, and filled with the nutty goodness of peanut butter, these Easy Soft Vegan Peanut Butter Cookies are a delightful treat that anyone can enjoy.
Ingredients
For the cookie dough
- 250 g natural peanut butter Use high-quality peanut butter without added sugars or oils.
- 150 g brown sugar Can substitute with coconut sugar or another granulated sweetener.
- 55 g plant-based milk Any unsweetened plant milk can work.
- 1 tablespoon neutral-flavored oil For moisture and texture.
- 2 teaspoons vanilla extract Adds flavor.
- ½ teaspoon fine sea salt Balances sweetness.
- ¾ teaspoon baking soda Helps cookies rise.
- 64 g all-purpose flour Can be substituted with gluten-free flour.
Instructions
Preparation
- Heat oven to 180°C (350°F) and prepare two baking trays with parchment paper.
- In a large mixing bowl, blend peanut butter, brown sugar, plant milk, oil, vanilla, and sea salt until smooth.
- Add baking soda, then gently incorporate the flour until the dough becomes consistent with no dry spots.
- Divide the mixture into about 18 equal portions and place them on the trays, spacing them evenly.
- Flatten each piece slightly using a glass or fork.
Baking
- Bake for 11–13 minutes, rotating the trays halfway through for even cooking, until edges turn golden and tops show light cracks.
- Leave cookies to cool directly on the tray before moving them.
Notes
Store in a sealed container at room temperature for up to 4 days. For longer storage, freeze in a freezer-safe container with parchment paper between layers.