Vegan peanut butter cookies (Easy one bowl recipe)

Chewy vegan peanut butter cookies on plate.

5 from 2 votes

Vegan peanut butter cookies (Easy one bowl recipe)

If you're a peanut butter fan, you will love these soft and chewy cookies. So easy to make in just one bowl with 8 ingredients (plus optional salt if you're using unsalted peanut butter or unsalted vegan butter).

Makes 14 standard cookies. Perfect for a small household, or double the recipe if you want a larger batch for sharing.

Prep Time7

Cook Time11

Cooling time2

Total Time20

Course: Dessert

Cuisine: American, Vegan

Keyword: cookies, dairy free, eggless

Servings: cookies

Calories: 112kcal

Author: Cadry Nelson

Ingredients

½ cup peanut butter crunchy or creamy
2 Tablespoons vegan butter
6 Tablespoons sugar
3 Tablespoons non-dairy milk
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon molasses
½ cup + 2 Tablespoons all-purpose flour
½ teaspoon baking soda
⅛ to ¼ teaspoon salt optional

Instructions

Preheat oven to 350 degrees. If you like, cover two baking sheets with parchment paper and set aside. (Otherwise, the cookies can be baked on ungreased baking sheets.)
In a large mixing bowl, combine peanut butter, vegan butter, and sugar with a fork until combined.
Then stir in the wet ingredients: non-dairy milk, vanilla bean paste or extract, and molasses.
Once the wet ingredients are fully incorporated, add the dry ingredients: all-purpose flour and baking soda.
If you're using unsalted peanut butter and/or unsalted vegan butter, add a pinch of salt (about ⅛ to ¼ teaspoon, depending on your preference for salt).
Mix with a spoon to combine the dry ingredients with the wet, and then use your hands until it becomes a dough and there's no dry flour left behind. (Be careful not to overwork it.)
Using a Tablespoon, scoop the dough into heaping Tablespoons, and roll your hands with each one to form balls.
Place the dough balls onto the baking sheets, about 2 ½ inches apart. Use the back of a fork to flatten each one in a crisscross pattern.
Put the baking sheets into the oven, and bake for 11 minutes. Then remove them from the oven, and allow them to cool on the baking sheets for a couple minutes before transferring to a cooling rack or plate to cool.

Notes

Storage instructions

Vegan peanut butter cookies can be stored in an airtight container at room temperature for 2 or 3 days.

They also freeze beautifully. Transfer to a freezer bag, and freeze for up to 2 months. When you're ready to eat them, allow them to thaw at room temperature or air fry from frozen at 385 degrees for 2 to 3 minutes, until warmed throughout.

Nutrition