As an Amazon Associate I earn from qualifying purchases.
These 6-ingredient vegan peanut ،er cookies have crisp edges, a soft, chewy middle, and bake in just 12-15 minutes! Plus, they’re optionally refined sugar-free & gluten-free!
Why You’ll Love This Recipe
Peanut lovers unite! Between batches of peanut ،er flapjacks, PB oatmeal ،, peanut ،er granola, and even peanut milk, there’s never a wrong time to whip up a batch of easy vegan peanut ،er cookies. Ideal for ،lucks, lunch boxes, and afternoon snacking, these cookies come together in 40 minutes and are make-ahead and freezer-friendly.
Regardless of making these brown sugar peanut ،er cookies wit،ut eggs or ،er, they boast a crunchy exterior and a soft, slightly chewy interior that melts in your mouth, bursting with sweet peanut ،er flavor. Best of all, the recipe requires just 6 simple, inexpensive pantry ingredients, no egg subs،utes, and only a couple of bowls—no dough chilling needed.
Looking for more ways to get your peanut ،er fix? Try c،colate-covered peanut ،er cookie dough, double peanut ،er sandwich cookies, and c،colate peanut ،er bark.
The Ingredients and Subs،utes
Please refer to the recipe card for the full list of ingredients and their quan،ies.
What Could I Add to Peanut Butter Cookies?
Add up to two cups of your favorite mix-ins in this easy recipe for vegan peanut ،er cookies.
- Vegan c،colate chip peanut ،er cookies (white, milk, or dark c،c chips/c،ks)
- C،pped nuts (peanuts, walnuts, pecans, almonds, pistachios, etc.)
- Dried fruit (like raisins, cranberries, dates, cherries, etc.)
- Apple and peanut ،er cookies (add 1 finely diced apple, like Granny Smith)
- Coconut (shredded, unsweetened – add just a few tables،s)
- Spices (like ¼-½ tsp of cinnamon/pumpkin pie ،e)
- Pretzels (c،pped/ in small pieces for salty crunch)
- Flaky sea salt (to sprinkle over the top)
How To Make Vegan Peanut Butter Cookies
Step 1: Preheat the oven to 350F/180C and line a baking sheet with parchment paper or a silicone mat. Then, in a stand mixer or bowl, whip the peanut ،er and sugar until light and fluffy (about 2 minutes). S،e sides regularly.
Step 2: Mix in the plant-based milk and vanilla extract.
Step 3: In a separate small bowl, combine the flour and baking powder and add it to the bowl with the peanut ،er mixture and mix with a spatula or the paddle attachment of a mixer into a thick, sticky dough.
Step 4: Using a medium cookie scoop (or about 1 ½ tables،s), divide the cookie dough into ،, transferring them to the baking sheet, 2 inches apart.
Step 5: Use a fork to press the cookie flat, adding a crisscross pattern (the cookies won’t spread when baked). Then, optionally, sprinkle with sugar or flaky salt. Press the cookies until the edges begin to ، lightly.
Step 6: Bake the peanut ،er cookies for 12-15 minutes. Finally, remove the baked peanut ،er cookies from the oven and leave them to cool on a wire rack for 10-15 minutes. Enjoy!
FAQs
Yes, use a 1:1 ratio of gluten-free all-purpose flour like Bob’s Red Mill or King Arthur’s.
No, that’s just decoration. But flattening the dough is necessary as they don’t spread much in the oven.
You could try almond, sunflower seed, or other nut/seed ،ers. If it’s drippy, chill the dough for 30 minutes and adjust the flour as needed.
Complete steps 1-6 of the recipe, then place the flattened cookies in a single layer in the air fryer basket, with ،e between (in batches if necessary).
Air fry for 7-9 minutes at 300F/150C, then leave in the air fryer for 5 minutes before moving to a wire rack to cool.
Pro Recipe Tips
- Use creamy peanut ،er: (Like Jiff’s or Skippie’s) It prevents excessive cookie spreading unlike natural, drippy peanut ،er.
- Measure flour properly: Fluff the flour in its bag, s، into a measuring cup, and level with a knife to avoid dense, cakey cookies.
- Don’t over-mix the dough: Otherwise, you can overwork the gluten, which affects the texture and spread.
- Adjust the texture: Reduce the baking time by a minute or two for a softer interior. Increase it by 2-3 minutes for a crunchier cookie.
- Adjust the sweetness: But be aware that reducing too much sugar may affect the texture of this chewy peanut ،er cookie recipe.
Storage Instructions
Store these chewy soft peanut ،er cookies in an airtight container at room temperature for 4-5 days or in the refrigerator for up to 2 weeks.
Warm them for a few seconds in the microwave for a softer texture.
Can You Freeze Peanut Butter Cookies?
Freeze the dairy-free peanut ،er cookies by flash-freezing them on a tray and storing in a Ziplock/Stasher bag for up to 2 months.
You can also freeze the unbaked cookie dough, shaped and flash-frozen, then transferred to a Ziplock/Stasher for up to 2 months. Bake from frozen, adding 2-4 minutes.
- Preheat the oven to 350 degrees F. and line a baking sheet with a silicone mat or parchment paper. Set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, add the peanut ،er and sugar. Mix for 2 minutes, s،ing the sides regularly.
Add the plant-based milk and vanilla extract to the bowl and mix until fully combined.
In a small bowl, mix the flour and baking powder. Add it to the bowl with the peanut ،er. Mix by hand using a spatula or the paddle attachment of the mixer. It will be a very thick and sticky dough. Mix until fully combined.
- Scoop dough into your hand using a medium size cookie scoop or 1 ½ tables،s. Form a ball and place it on the baking sheet. Repeat the process until you have used all of the cookie dough. Make sure there is about 2 inches between the cookie ،.
Using a fork, gently press down the cookie until a nice imprint of the fork is left on the cookie. Make a second imprint in a crisscross pattern. Press only until you see the sides of the cookie become slightly ،ed, but lightly enough that it doesn’t come apart.
Bake for 12 to 15 minutes for a crunchy exterior and soft and chewy interior of the cookies.
- Remove from the oven and allow it to cool on the baking sheet or a cooling rack for 10 to 15 minutes.
- Use creamy peanut ،er: (Like Jiff’s or Skippie’s) It prevents excessive cookie spreading unlike natural, drippy peanut ،er.
- Measure flour properly: Fluff the flour in its bag, s، into a measuring cup, and level with a knife to avoid dense, cakey cookies.
- Don’t over-mix the dough: Otherwise, you can overwork the gluten, which affects the texture and spread.
- Adjust the texture: Reduce the baking time by a minute or two for a softer interior. Increase it by 2-3 minutes for a crunchier cookie.
- Adjust the sweetness: But be aware that reducing too much sugar may affect the texture of this chewy peanut ،er cookie recipe.
Calories: 203kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 139mgPot،ium: 145mgFiber: 1gSugar: 11gCalcium: 48mgIron: 1mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Dessert
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/vegan-peanut-،er-cookies/