These Vegan Peanut Butter Sugar Cookies are soft, chewy, and full of nutty goodness. Made without dairy or eggs, they still pack all the flavor you crave in a cookie. With a slight crisp on the edges and a sweet, peanut-buttery taste, these cookies make a perfect treat for everyone, whether vegan or not.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s a quick and easy way to enjoy delicious peanut butter cookies without any dairy or eggs. The combination of peanut butter, almond milk, and a touch of vanilla gives these cookies the perfect flavor balance. Plus, they’re chewy in the middle with just the right amount of crispness around the edges. Whether I’m hosting a vegan gathering or simply craving a sweet treat, these cookies are always a hit. They take less than 30 minutes from start to finish, and the best part is that they’re made with simple, everyday ingredients that I already have in my pantry.
Ingredients
1 cup peanut butter (smooth or chunky)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup almond milk (or any plant-based milk)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Extra sugar for rolling (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: Start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Make the Dough: In a large bowl, I mix together the peanut butter, granulated sugar, almond milk, and vanilla extract until everything is smooth and well combined.
Add Dry Ingredients: In a separate bowl, I whisk together the all-purpose flour, baking soda, and salt. Then, I gradually add the dry mixture to the wet ingredients, stirring until it just comes together. The dough will be slightly thick.
Shape the Cookies: Next, I roll the dough into small balls, about 1 inch in diameter. If I want a little extra sweetness, I roll the dough balls in a bit of sugar before placing them on the baking sheet.
Flatten and Bake: I place the dough balls on the prepared baking sheet and use a fork to gently flatten each one, creating that signature crisscross pattern.
Bake: Now, I bake the cookies for 8-10 minutes, or until the edges are golden and the centers are slightly firm.
Cool: After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: This recipe makes approximately 18 cookies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
Peanut Butter Substitutes: If I want to mix things up, I can substitute peanut butter with almond butter, cashew butter, or even sunbutter for a different twist on the flavor.
Sugar Coating: While I enjoy rolling the dough balls in extra sugar for a sparkling finish, I can also roll them in cinnamon-sugar for a warm, spiced flavor.
Add-Ins: I sometimes add in chocolate chips or chopped nuts like walnuts or pecans for added texture and flavor.
Storage/Reheating
Storage: These cookies store well in an airtight container at room temperature for up to 5 days. If I want them to last longer, I can refrigerate them for up to a week.
Freezing: I can also freeze the cookies for up to 3 months. Just place them in a freezer-safe bag or container, and thaw at room temperature when ready to enjoy.
Reheating: If I prefer my cookies warm, I simply pop them in the microwave for about 10-15 seconds.
Related Recipes:
FAQs
Can I use a different type of nut butter?
Yes! I can easily swap out peanut butter for almond butter, cashew butter, or even sunflower seed butter if I prefer a nut-free version. The texture and flavor will change slightly, but they will still turn out delicious.
Can I make these cookies gluten-free?
To make these cookies gluten-free, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. It’s important to make sure the flour blend contains xanthan gum or another binding agent to help with texture.
How do I know when the cookies are done baking?
I like to check for golden edges and slightly firm centers. The cookies should not be completely soft in the middle, as that indicates they need more time. If the edges are golden and the centers are set, they’re ready to come out of the oven.
Can I reduce the sugar in this recipe?
Yes, I can reduce the amount of sugar if I prefer a less sweet cookie. However, I would recommend not reducing it by more than 1/4 cup, as the sugar helps with the texture and structure of the cookie.
Can I use maple syrup or another liquid sweetener?
While maple syrup can be used as a substitute for sugar, it will alter the texture of the dough slightly. If I decide to use maple syrup, I might need to reduce the almond milk to compensate for the added liquid.
Conclusion
These Vegan Peanut Butter Sugar Cookies are a must-try for anyone who loves a soft, chewy cookie with a hint of nutty goodness. Whether I’m baking for a vegan friend or just craving a sweet snack, this recipe is my go-to. It’s quick, easy, and results in delicious cookies that everyone can enjoy!
📖 Recipe:
Print
Vegan Peanut Butter Sugar Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegan
Description
These Vegan Peanut Butter Sugar Cookies are the perfect combination of soft, chewy texture and peanut-buttery flavor, made without dairy or eggs. With a hint of vanilla and almond milk, they are irresistibly sweet, lightly crisp at the edges, and ideal for both vegan and non-vegan cookie lovers alike. Whether you’re looking for a quick treat or need to bake for a gathering, this recipe offers a simple, fast solution, ready in under 30 minutes. Made with basic pantry ingredients, these cookies will be a hit every time.
Ingredients
1 cup peanut butter (smooth or chunky)
3/4 cup granulated sugar
1/4 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Extra sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. The dough should be slightly thick.
- Shape the dough: Roll the dough into 1-inch balls. If desired, roll the dough balls in sugar for extra sweetness.
- Flatten the dough: Place the dough balls on the baking sheet and use a fork to gently flatten each ball, creating a crisscross pattern.
- Bake: Bake for 8-10 minutes, or until the edges are golden and the centers are slightly firm.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can refrigerate them for up to a week or freeze for up to 3 months.
Reheating: To enjoy warm cookies, heat them in the microwave for 10-15 seconds.
Variations: Try substituting peanut butter with almond butter, cashew butter, or sunflower seed butter. You can also add chocolate chips or chopped nuts for extra flavor. For a spiced twist, roll the dough in cinnamon-sugar instead of plain sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegan, Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: Approximately 110 kcal per cookie
