The Best Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies. Photo Credit: Allyson Kramer
    26 mins

Who says vegan cookies have to be anything less than their traditional counterparts? These peanut butter cookies are very easy to make and they are loaded with an addictive peanut butter flavor.

For best flavor, choose a peanut butter that has minimal ingredients, such as simply peanuts and salt. A creamy consistency is best, but if you love chunky style peanut butter, it will certainly work well in this recipe.

These cookies can be made using either a store-bought vegan egg replacer powder, or simply use vinegar, such as apple cider vinegar. If you opt to use the vinegar instead of the egg replacer powder mixture, please note that your cookies will still taste exactly the same, but they will be a bit crumblier than if made with egg replacer powder.

For best results, allow the cookies to completely cool before enjoying. If you prefer your cookies warm, simply reheat them in the oven for 10 minutes at 350 degrees. Serve with a tall cold glass of almond or soymilk.

What You'll Need

  • 1 cup granulated sugar
  • 1 cup creamy peanut butter, no sugar added
  • 1/2 cup vegan margarine, such as Earth Balance brand
  • 1 1/2 teaspoons powdered egg replacer frothed with 2 tablespoons warm water (or instead of egg replacer + water, use 1 teaspoon vinegar)
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 1/2 cups all purpose flour

How to Make It

Preheat your oven to 375 degrees Fahrenheit.

Cream together the sugar, peanut butter, and margarine together just until mixed. Add the egg replacer or vinegar, 3 tablespoons water, vanilla extract, salt and baking powder.

Mix in the flour until well blended. The dough should be easy to handle and you should be able to easily roll a piece of it into ball.  If not, put the mixing bowl of dough into the freezer to firm up the dough.

  If it is really sticky, add a touch more flour.

Roll the dough into 1 inch  balls and place about two inches apart on ungreased cookie sheet.

Dip the back side of a fork into a tiny bit of water, just enough to make the fork damp, and press into the sugar. Using the sugar coated fork, make an “x” onto the top of the cookie, gently pressing down to flatten it as you do so.

Bake the cookies for 9 to 11 minutes. Let cookies cool on cookie sheet for 20 minutes. *Do not attempt to transfer onto wire rack or anywhere else until they have cooled on the cookie sheet for at least ten minutes- or they will fall apart *