If you’re on the hunt for a sweet treat that’s as comforting as your favorite childhood cookie but with a delightful plant-based update, these Vegan Peanut Butter Sugar Cookies are your dream come true. They’re soft, chewy, and brimming with rich peanut butter flavor—no dairy, no eggs, just pure deliciousness. Whether you’re baking for friends or craving a nostalgic dessert, this recipe delivers a perfect blend of stick-to-your-ribs satisfaction and classic homemade cookie nostalgia. Trust me, you’ll want to keep this recipe on hand for every cookie occasion!
Ingredients You’ll Need
Simple pantry staples come together for these showstopping Vegan Peanut Butter Sugar Cookies. Every ingredient here has an important job—some lend creamy richness, others create that lovely chewy texture or the classic fork-marked look. Don’t substitute unless you’re feeling adventurous!
- Peanut butter: Use creamy natural peanut butter for ultimate richness and that irresistible peanut-y taste.
- Organic cane sugar: Brings sweetness and gives the cookies a slightly crisp edge.
- Brown sugar: Adds a hint of caramel flavor and helps create a moist, chewy interior.
- Unsweetened almond milk: Provides just the right amount of moisture without any dairy.
- Vanilla extract: Aromatic and warm, vanilla elevates all the other flavors beautifully.
- All-purpose flour: The structure-builder—classic, simple, and perfect for cookies.
- Baking soda: Gives a gentle lift so each cookie is tender, not dense.
- Baking powder: Doubles up with baking soda for a light crumb and golden tops.
- Salt: A pinch sharpens all the sweetness and complements the peanut butter.
How to Make Vegan Peanut Butter Sugar Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F. Line your baking sheet with parchment paper for super easy clean-up and perfectly baked edges on every cookie. This simple step ensures the Vegan Peanut Butter Sugar Cookies don’t stick, and helps achieve those golden bottoms we all love.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the peanut butter, organic cane sugar, brown sugar, unsweetened almond milk, and vanilla extract. Whisk or stir until the mixture is creamy and smooth, with no lumps of peanut butter hiding at the bottom. This blend forms the base flavors and the creamy texture of your cookies.
Step 3: Combine the Dry Ingredients
Grab a separate bowl for the all-purpose flour, baking soda, baking powder, and salt. Whisk these together—this step evenly distributes the leaveners and salt, which means consistent rise and flavor in every Vegan Peanut Butter Sugar Cookie.
Step 4: Bring it All Together
Gradually add the dry ingredients into the wet mixture, stirring gently. Don’t rush! You want to see everything just combined, forming a soft, scoopable dough. Overmixing can make cookies tough, but a gentle hand keeps them tender and delightful.
Step 5: Shape and Stamp Your Cookies
Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Place them evenly on the prepared baking sheet, and then gently flatten each with a fork in a criss-cross pattern. That signature look is a peanut butter classic, and it adds a fun texture to your Vegan Peanut Butter Sugar Cookies.
Step 6: Bake and Cool
Slide your sheet into the oven and bake for 10–12 minutes, until the edges are just turning golden. They’ll look soft—don’t worry! Let them cool on the baking sheet for 5 minutes so they can firm up, then transfer to a wire rack to cool completely. Now the hardest part: resisting the urge to devour them all at once.
How to Serve Vegan Peanut Butter Sugar Cookies
Garnishes
A sprinkle of coarse sugar on top before baking adds a gorgeously sweet crunch and a sparkly finish. For a more decadent spin, drizzle with melted dark chocolate or a dusting of edible glitter for special occasions. These little touches elevate your Vegan Peanut Butter Sugar Cookies from everyday treat to party-worthy dessert.
Side Dishes
These cookies are dreamy with a cold glass of almond milk or oat milk, making snack time even cozier. Pair them with fresh fruit like sliced bananas or strawberries to add a bright contrast, or serve alongside vegan vanilla ice cream for a truly indulgent dessert board.
Creative Ways to Present
Make a cookie sandwich by spreading a little extra peanut butter or vegan chocolate spread between two cookies. Stack them on a tiered platter for cookie swaps or box them up in cute jars as an irresistible homemade gift. Vegan Peanut Butter Sugar Cookies also make a charming addition to dessert bars at celebrations or bake sales.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Peanut Butter Sugar Cookies in an airtight container at room temperature for up to five days. They stay remarkably soft and tender, with the flavors only deepening over time—a perfect, make-ahead option for busy weeks or sweet cravings that strike out of nowhere.
Freezing
These cookies freeze beautifully! Once cooled, layer them with parchment in a freezer-safe container or zipper bag. Thaw at room temperature whenever you want a treat, or pop them in a lunchbox—they’ll be ready-to-eat by snack time.
Reheating
If you want that fresh-from-the-oven warmth, simply microwave a cookie for about 10–15 seconds. The peanut butter aroma blossoms and the texture softens right up. For a crispier edge, pop them in a low oven (about 300°F) for 3–4 minutes. So quick, so satisfying!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a bit of texture and nutty chunks, making each bite a little more exciting. Just be sure it’s still natural and unsweetened so the cookies don’t turn out too sweet or greasy.
Are Vegan Peanut Butter Sugar Cookies gluten-free?
The traditional recipe uses all-purpose flour, so they’re not inherently gluten-free. However, you can substitute a 1:1 gluten-free baking flour blend for perfectly tasty results. Check your other ingredients to make sure they’re all certified gluten-free too!
Do I have to chill the dough?
No chilling required! The dough comes together quickly and holds its shape well, so you can go straight from mixing to baking. However, if you prefer thicker cookies, a 15-minute chill can help them hold a slightly puffier shape.
How do I make the cookies extra crispy?
For a crisper Vegan Peanut Butter Sugar Cookie, simply extend the bake time by one or two minutes. Watch those edges though—you want golden, not burnt! Rolling the dough balls in sugar before baking also adds an irresistible crunch.
Can I double the recipe?
Yes, this recipe doubles (or even triples) like a dream! It’s perfect for parties, potlucks, or freezer stashing. Mix larger batches in a stand mixer if you can, to make combining the dough totally effortless.
Final Thoughts
If you’re ready for your kitchen to smell amazing and taste nostalgia with every bite, you’ve got to try these Vegan Peanut Butter Sugar Cookies. They’re a crowd-pleaser whether you share with friends or keep them all to yourself—I promise, you’ll love every chewy, nutty, sweet mouthful!
Print
Vegan Peanut Butter Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Indulge in these delectable Vegan Peanut Butter Sugar Cookies for a guilt-free treat. They are easy to make, dairy-free, and perfect for satisfying your sweet tooth.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup creamy natural peanut butter
- 3/4 cup organic cane sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine peanut butter, cane sugar, brown sugar, almond milk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Form Dough: Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll into balls, place on the baking sheet, and flatten with a fork in a criss-cross pattern.
- Bake: Bake for 10–12 minutes until edges start to turn golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Allow cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.
- For a crispier texture, bake an extra 1–2 minutes.
- For extra sweetness and crunch, roll dough balls in sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
