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Easy Vegan Peanut Butter Cookies Everyone Will Love

Easy Vegan Peanut Butter Cookies

Soft-centered vegan peanut butter cookies with lightly crisp edges and a traditional fork crisscross pattern. This simple recipe makes about 20 cookies in approximately 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (250 g) Smooth peanut butter
  • 1 cup (200 g) Granulated white sugar
  • 1/2 cup (120 ml) Unsweetened nondairy milk, such as soy or oat
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line one or two baking sheets with parchment paper.
  2. Beat the peanut butter and sugar together until thoroughly combined.
  3. Mix in the nondairy milk and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the peanut butter mixture and stir just until a soft dough forms. Do not overmix.
  6. Roll the dough into approximately 20 balls and arrange them on the prepared baking sheets.
  7. Flatten each dough ball with the tines of a fork, creating the traditional crisscross pattern.
  8. Bake for about 10 minutes, until the edges look set while the centers still appear slightly soft.
  9. Cool the cookies on the baking sheet for several minutes, then transfer them to a rack. They firm up as they cool.

Notes

Do not overbake, or the cookies may become dry and crumbly. Use smooth, well-stirred peanut butter for the most consistent dough. If using natural peanut butter, mix it thoroughly before measuring because separated oil can make the dough greasy or cause excess spreading.