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three vegan peanut butter cookies on a cooling rack

Vegan Peanut Butter Cookies (Easy 1 Bowl Recipe)

  • 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
  • Diet: Vegan

Description

Vegan Peanut Butter Cookies with classic soft crunchy chewy melt in your mouth texture! It’s an easy 1 bowl recipe with healthy ingredients! Delicious 20 minute recipe! Freezer friendly!


Scale

Ingredients

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

Instructions

  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 (or roll into balls) 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.


Notes

  • you can substitute unsweetened apple sauce for oil.

Substitutions for peanut butter:

  • you can use crunchy peanut butter in place of smooth. I use natural peanut butter but you can use any type you’d like.
  • use almond butter instead of peanut butter
  • if you have a nut allergy feel free to sub Sunbutter make from sunflower seeds or Wow Butter which is made with soy instead of peanuts. Both great nut free alternatives!

Can I freeze the cookie dough?

  • yes after you have rolled the peanut butter dough into balls, make the classic criss cross pattern and place on a parchment lined baking sheet and freeze. Once frozen place the raw cookies into a freezer bag and freeze! Will keep for up to 2 months in the freezer. When ready to bake place on a prepared cookie sheet and bake! (might have to bake a minute or 2 longer) Once baked they will keep covered on the counter at room temperature for 5-7 days or in the fridge for 10-12 days.
  • the baked cookies freeze well also. Keep in a freezer bag or container for up to 2 months.

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