These vegan peanut butter cookies are soft, chewy, and naturally rich in flavor with a perfect balance of sweetness and nuttiness. Made without eggs or dairy, they are a healthier alternative for cookie lovers who still want indulgence. The recipe uses simple pantry ingredients and requires minimal preparation time, making it ideal for beginners and busy bakers. Each bite delivers a melt-in-your-mouth texture with a slightly crisp edge. These cookies are perfect for breakfast snacks, lunchbox treats, or evening tea breaks. They store well and can be enjoyed fresh or saved for later without losing taste or texture quality.
Vegan Peanut Butter Cookies
0 out of 5 stars (based on 0 reviews)
Cook Time
20 mins
Chef's Pick
Fresh Every Time
Serving
12 Persons
Categories :
Ingredients
- Peanut Butter – 200 Grams
- Sugar – 100 Grams
- Flour – 150 Grams
- Plant Milk – 50 Milliliters
- Baking Soda – 5 Grams
- Vanilla Extract – 5 Milliliters
- Salt – 2 Grams
Nutrition
Per Serving
180 Kcal
Calories
45 Mg
Magnesium
6 Mg
Selenium
0.2 Mg
Riboflavin
Directions
Step 1
Preheat the oven to 180°C and prepare a baking tray by lining it with parchment paper to prevent sticking and ensure even baking throughout the cookies.
Step 2
In a large mixing bowl, combine peanut butter and sugar, then whisk until the mixture becomes smooth and creamy with a slightly fluffy texture.
Step 3
Add plant milk and vanilla extract to the mixture, stirring continuously to fully blend the liquids into the thick peanut butter base.
Step 4
Sift flour, baking soda, and salt into the bowl
Step 5
Mix gently until a soft dough forms without overworking it
Step 6
Scoop small portions of dough, roll into balls, and flatten slightly on the tray before baking for 12–15 minutes until golden edges appear.
Step 7
Allow cookies to cool completely on a rack before serving to achieve the perfect chewy texture and enhanced flavor.
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