The Best Vegan Peanut Butter Sugar Cookies
These soft and chewy Vegan Peanut Butter Sugar Cookies will be your new favorite healthy dessert recipe. You can make them in one bowl with wholesome and simple ingredients. Just one bite of these vegan peanut butter sugar cookies and you’ll be hooked.
Peanut butter and cookies just go well together! Grab one of these cookies straight out of the oven because fresh-baked cookies are the absolute best.
Growing up, my mom always made peanut butter blossom cookies. Looking back, I recognize that those were my favorite cookies. I was on a mission to create a healthier version of my childhood favorite cookies.
If you love peanut butter as I do, you have got to try these 5-Ingredient Peanut Butter Balls, these Peanut Butter Rice Krispie Treats, and these Peanut Butter Cup Cookies!
Spotlight on The Best Vegan Peanut Butter Sugar Cookies
- They are perfect for peanut butter lovers. With natural peanut butter, these vegan cookies are a must-have for all peanut butter addicts out there.
- They are made with wholesome ingredients. The ingredients are simple and unprocessed. We’ve swapped out butter for vegan butter, white flour for oat flour, and brown sugar for coconut sugar to make these healthier.
- They are vegan. You won’t find any butter, milk, or eggs in this simple recipe. Just wholesome, plant-based ingredients for the best vegan peanut butter cookies.
- They are a healthier classic. If you grew up on traditional peanut butter blossom cookies, you know what I mean when I say these are a childhood favorite. Inspired by my childhood, I created these healthy peanut butter cookies.
- They are easy to make. All you need is one large bowl and a hand mixer to make this easy recipe. Talk about an easy clean-up. The fewer dishes the better, am I right?
The Ingredients
Vegan butter: This butter alternative works pretty much the same as regular dairy butter. It turns soft at room temperature and cooks nicely.
Natural creamy peanut butter: This is the main ingredient of these cookies. You can’t have a peanut butter cookie without good-quality peanut butter. Salted peanut butter works great.
Coconut sugar: This unprocessed sugar is a healthier alternative to processed white sugar. I basically use it for anything that calls for sugar.
Flax egg: Filtered water and ground flaxseed mixed together make for the perfect vegan egg. Who knew that a seed could turn into an egg replacement?
Vanilla: Grab your favorite all-natural vanilla extract for this cookie recipe. Cookies just need vanilla to bring out the best flavor.
Oat flour: Thankfully there is an alternative to basic, nutrient-striped white flour that bakes nicely. Oat flour is ideal for these cookies.
Baking powder and baking soda: These ingredients will help the cookies rise and become nice and fluffy.
Sea salt: Finish off these perfect vegan peanut butter cookies with a dash of salt. Yum!
The Instructions
Note: Make sure to have your flax egg ready. You can make this by combining 1 tablespoon of filtered water and 3 tablespoons of ground flaxseed in a small bowl. Allow it to sit out for at least 5 minutes to thicken up.
Step one: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
Step two: Add the soft vegan butter, coconut sugar, and vanilla to a large mixing bowl. Use an electric mixer to cream together these ingredients.
Step three: Next, add the creamy peanut butter and flax egg and beat for another minute.
Step four: Add the oat flour, baking soda, baking powder, and salt to the bowl. Mix everything once more until a sticky ball of cookie dough is formed.
Step six: Use a cookie scoop to make 18 evenly-sized balls of dough. Press the top of each cookie into the small bowl of coconut sugar. Place 9 balls onto a lined cookie sheet, with about 2 inches of space in between each ball.
Step seven: Use a fork to press into each cookie dough ball twice, creating a crisscross pattern on the top of the cookies.
Step eight: Bake the cookies for about 11-13 minutes until lightly golden brown but still soft. Allow them to cool for about 5 minutes and then transfer them to a wire rack. *I suggest eating one warm. You can thank me later.
Storage
Allow the cookies to come to room temperature and then transfer them to an airtight container. You can leave them on the counter for up to 4 days, store them in the fridge for up to 1 week, or freeze them for up to a month.
How to Save the Cookie Dough
If you are looking to save the dough to bake cookies in the future, go ahead and prepare the dough for the freezer and follow the steps below.
Step one: Scoop and roll all of the dough into balls and roll them into the coconut sugar.
Step two: Place all of the balls into a lined large plate or lined cookie sheet. The balls should not touch.
Step three: Place the dough into the freezer until they become solid and frozen.
Step four: Transfer the cookie dough balls to an air-tight container or freezer ziplock bag and continue storing them in the freezer.
Step five: Once you are ready to bake the cookies, cook them according to the instructions however add an extra 2-3 minutes to the cooking time.
Note: They may not expand as much as if they were not frozen.
Tips and Modifications
For the best texture, make sure your vegan butter is at room temperature before mixing. It helps the dough come together and improves texture.
Technically, you can swap the peanut butter for your favorite smooth nut butter like almond butter. However. I highly recommend sticking to peanut butter. This ingredient really makes the cookie its best.
If you want a little crunch, feel free to swap out the creamy peanut butter for crunchy peanut butter.
Too much flour can make cookies dry. Spoon flour into your measuring cup and level it off instead of scooping directly from the bag.
More Delicious Vegan Cookies Recipes
Chewy Vegan Almond Butter Cookies
Healthy Peanut Butter Cup Cookies
Banana Oatmeal Chocolate Chip Cookies
Chewy Ginger Spice White Chocolate Cookies
Easy Vegan Almond Butter Cookies
Vegan Peanut Butter Cup Cookies
The Best Peanut Butter Sugar Cookies
Equipment
- 1 cookie sheet lined with parchment paper
- 1 electric hand mixer
- 1 large mixing bowl
- 1 small bowl
Ingredients
- ½ cup vegan butter, softened to room temperature
- ½ cup natural, creamy peanut butter *salted or not salted work
- 1¼ cups coconut sugar (1 cup for the dough + 1/4 cup to roll the cookies into)
- 1 flax egg (1 tbsp water + 3 tbsp ground flax, mixed together and set aside for 5-10 mins)
- 2 teaspoons pure vanilla extract
- 1½ cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line your cookie sheet with parchment paper or a silicone mat.
- Add the soft vegan butter, 1 cup coconut sugar, and vanilla to a large mixing bowl. Use an electric mixer to cream together these ingredients.
- Next, add the creamy peanut butter and flax egg and beat for another minute.
- Add the oat flour, baking soda, baking powder, and salt to the bowl. Mix everything once more until a sticky ball of cookie dough is formed.
- Use a cookie scoop to form 18 evenly sized balls of dough. Press the top of each cookie into the small bowl of coconut sugar. Place 9 balls onto a lined cookie sheet, with about 2 inches of space in between each ball.
- Use a fork to press into each cookie dough ball twice, creating a criss-cross pattern on the top of the cookies.
- Bake the cookies for about 11-13 minutes, until they are lightly golden brown but still soft. Allow them to cool for about 5 minutes and then transfer them to a wire rack. *I suggest eating one warm, right now. You can thank me later.
- Make your flax egg by combining 1 tablespoon of filtered water and 3 tablespoons of ground flaxseed in a small bowl. Allow it to sit out for at least 5 minutes to thicken up.
Delicious and so easy to make! Well done 🙂
Thanks so much! You will enjoy them, for sure!!