The Best Peanut Butter Sugar Cookies

5 from 1 vote

These soft and chewy peanut butter 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.

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Keyword: dairy free cookie recipe, easy cookie recipe, easy vegan cookies, healthy cookie recipe, healthy cookies, holiday baking, one bowl cookies, peanut butter, peanut butter cookies, peanut butter dessert, peanut butter recipes, plant-based cookie recipe, simple cookie recipe, vegan cookie recipe, vegan cookies, vegan peanut butter cookies

Servings: cookies

Calories: 166kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 lined cookie sheet
1 fork
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 together once more until a sticky ball of cookie dough is formed.
Place the extra coconut sugar in a small bowl.
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.
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 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.

Notes

Notes about the peanut butter: Make sure your peanut butter is smooth and runny. Hardened peanut butter won't work for this recipe. Chunky peanut butter will work, as well.

To store these cookies, add them to an airtight container. They will last on the counter for up to 4 days, in the fridge for up to 1 week, or in the freezer for about 1 month.

Nutrition