Vegan Peanut Butter Sugar Cookies Recipe
These Vegan Peanut Butter Sugar Cookies are the kind of sweet treat that makes you want to dance around your kitchen! Each bite is a perfect balance of nutty, creamy peanut butter and a soft, chewy sugar cookie base, all without any eggs or dairy. They’re quick to make, naturally plant-based, and packed with nostalgic flavor. Whether you’re baking for a gathering or simply satisfying a craving, these cookies are sure to be a new favorite among both vegans and cookie lovers alike.
Ingredients You’ll Need
Let’s take a peek at the short and sweet ingredient list that makes these Vegan Peanut Butter Sugar Cookies so irresistible. Each component serves a special role in achieving that dreamy texture and classic, crave-worthy flavor.
- Creamy natural peanut butter: The heart of the cookie, delivering bold peanut flavor and a tender, rich texture.
- Organic cane sugar: Sweetens the dough and helps create those beautiful, crackly cookie tops.
- Brown sugar (packed): Adds a hint of molasses, giving the cookies extra chew and depth.
- Plant-based milk (such as almond or oat): Loosens the dough for easy mixing and a moist crumb.
- Vanilla extract: Rounds out the flavors with a warm, aromatic note.
- All-purpose flour: Provides structure so the cookies hold together perfectly.
- Baking soda: Helps the cookies rise just the right amount for a soft bite.
- Baking powder: Adds a little extra lift for a fluffier texture.
- Salt: Balances the sweetness and intensifies the peanut butter flavor.
- Additional sugar for rolling: Gives each cookie a sparkly, sweet exterior with a gentle crunch.
How to Make Vegan Peanut Butter Sugar Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F. To ensure your cookies don’t stick (and for easier cleanup), line a baking sheet with parchment paper. This simple step helps the cookies bake evenly and keeps their bottoms perfectly golden.
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl and combine the creamy peanut butter, organic cane sugar, packed brown sugar, plant-based milk, and vanilla extract. Stir everything together until the mixture is smooth and glossy. You’ll notice the sugars begin to dissolve into the peanut butter, creating a velvety base for your Vegan Peanut Butter Sugar Cookies.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step guarantees the leaveners and salt are distributed evenly, so every cookie bakes up with the perfect lift and balanced flavor.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet peanut butter mixture, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix! You want the dough to just come together for tender, melt-in-your-mouth cookies.
Step 5: Shape and Roll the Cookies
Scoop out about 1 tablespoon of dough and roll it into a ball between your palms. Next, roll each ball in the extra sugar to coat—this is what gives Vegan Peanut Butter Sugar Cookies their signature sparkly finish. Place the dough balls 2 inches apart on your prepared baking sheet.
Step 6: Flatten and Bake
Gently flatten each dough ball with the back of a fork, pressing down in a crisscross pattern. This not only creates that classic peanut butter cookie look but also helps the cookies bake evenly. Slide the sheet into the oven and bake for 10 to 12 minutes, or until the edges are just set and the tops are a little cracked.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes—they’ll be quite soft at first! Then, use a spatula to transfer them to a wire rack so they can cool completely and firm up to that perfect chewy texture.
How to Serve Vegan Peanut Butter Sugar Cookies
Garnishes
Dress up your Vegan Peanut Butter Sugar Cookies with a sprinkle of flaky sea salt right after baking for a gourmet touch, or drizzle with a little melted dairy-free chocolate to impress your guests. If you’re feeling playful, add a handful of chopped roasted peanuts on top for extra crunch.
Side Dishes
These cookies are absolute perfection alongside a tall glass of cold almond or oat milk. For a cozy dessert platter, pair them with fresh berries or a scoop of vegan vanilla ice cream. They’re also the perfect companion to your morning coffee or afternoon tea.
Creative Ways to Present
Try stacking your Vegan Peanut Butter Sugar Cookies and tying them with a ribbon for a beautiful homemade gift. For parties, arrange them on a vibrant platter with fresh fruit and chocolate-dipped pretzels, or make ice cream cookie sandwiches for a fun, nostalgic treat.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Peanut Butter Sugar Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, making them a great make-ahead dessert for busy weeks or unexpected guests.
Freezing
If you want to save some cookies for later, simply freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag or airtight container. They’ll keep their flavor and texture for up to three months. You can also freeze the dough balls and bake them straight from the freezer—just add a couple of extra minutes to the baking time.
Reheating
To enjoy that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10 seconds. If you’re reheating a batch, a few minutes in a 300°F oven will revive their chewy centers and make your kitchen smell amazing all over again.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture and tiny peanut bits throughout your Vegan Peanut Butter Sugar Cookies. Just be aware the dough may be a little thicker, so mix gently and enjoy the extra crunch.
What’s the best plant-based milk for this recipe?
Any unsweetened plant-based milk will work beautifully—almond, oat, soy, or even cashew. Oat milk adds a lovely creaminess, while almond milk keeps things light. Use whatever you have on hand!
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cookies will still come out soft and chewy, with all the classic flavor of Vegan Peanut Butter Sugar Cookies.
Why are my cookies so soft right out of the oven?
That’s totally normal! These cookies will be quite soft when first baked, but they firm up as they cool. Leave them on the baking sheet for a few minutes before moving them to a wire rack.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Chopped peanuts, mini dairy-free chocolate chips, or even dried fruit make delicious additions. Just fold them into the dough at the end for a fun twist on classic Vegan Peanut Butter Sugar Cookies.
Final Thoughts
If you’re looking for a foolproof, crowd-pleasing dessert, these Vegan Peanut Butter Sugar Cookies are the answer. They’re quick, simple, and packed with flavor that brings everyone to the table. Give them a try—you might just find yourself baking them on repeat!
Print
Vegan Peanut Butter Sugar Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
These Vegan Peanut Butter Sugar Cookies are a delightful, dairy-free treat combining creamy peanut butter with the sweetness of cane and brown sugar. Perfectly soft with a crisscross pattern on top, they are easy to make and satisfy any cookie craving while fitting vegan dietary preferences.
Ingredients
Wet Ingredients
- 1 cup creamy natural peanut butter
- ¾ cup organic cane sugar
- ¼ cup brown sugar (packed)
- ¼ cup plant-based milk (such as almond or oat)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For Rolling
- Additional sugar for rolling
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, combine the creamy peanut butter, organic cane sugar, packed brown sugar, plant-based milk, and vanilla extract. Stir thoroughly until the mixture is smooth and creamy, creating a consistent base for the cookie dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help distribute the leavening agents evenly throughout the dough.
- Form the dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a soft, cohesive dough forms. Make sure all flour is incorporated without overmixing.
- Shape the cookies: Scoop approximately 1 tablespoon of dough per cookie and roll into balls. Roll each ball in additional sugar to coat evenly, then place them about 2 inches apart on the prepared baking sheet.
- Create crisscross pattern: Use the back of a fork to slightly flatten each cookie ball, pressing gently and making a crisscross pattern on top. This also helps even baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges are just set but cookies remain soft in the center.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up without becoming hard.
Notes
- Cookies will be soft right out of the oven and will firm up as they cool.
- For extra texture and flavor, consider adding chopped peanuts or mini dairy-free chocolate chips to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
