three vegan peanut butter cookies on a cooling rack

Classic Vegan Peanut Butter Cookies

  • Author: Verna
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 22 minutes
  • Yield: 16 Cookies 1x
  • Category: Sweets
  • Method: Bake, Oven
  • Cuisine: American, Canadian


Classic Vegan Peanut Butter Cookies with a hint of coconut! Crunchy, chewy, and melt in your mouth delicious. Easy ingredients and made in 1 bowl!



Wet ingredients:

  • 1/2 cup refined coconut oil, melted but not hot
  • 1/2 cup peanut butter, I use natural smooth unsalted peanut butter
  • 1/4 cup unsweetened plant milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla

Dry ingredients:

  • 1 and 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened dried coconut


  1. Preheat oven to 350°. Line a large cookie sheet (or two smaller ones) with parchment paper and set aside.
  2. Add all the wet ingredients to a large mixing bowl: melted coconut oil, peanut butter, vanilla, plant milk and sugar. Whisk until smooth
  3. Add in the dry ingredients starting with the flour. Then add the baking powder, baking soda, salt and coconut on top of the flour . Stir with a wooden spoon until everything is mixed.
  4. Drop the dough by heaped spoonfuls roughly 2 inches apart onto the parchment lined cookie sheet. With a fork press down on each cookie in the classic criss cross pattern. You should get 16 cookies.
  5. Bake for 10-12 minutes. Let cool on the pan for a couple of minutes and then remove cookies to a cooling rack. Enjoy! For step by step photos see above post.

I bake my cookies for 12 minutes, for softer peanut butter cookies bake for 10 minutes.


  • the cookies will keep covered on counter for 5-7 days and freeze well.
  • you can substitute apple sauce for oil.

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