Vegan Peanut Butter Cookies. Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin Combine the flax seed and water in a small bowl and set aside. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.

You've just stumbled upon the recipe for the BEST vegan peanut butter cookies ever. Vegan butter can vary a lot by brand. These vegan peanut butter cookies are so rich and buttery, you'll never believe they're vegan and gluten-free. You can have Vegan Peanut Butter Cookies using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegan Peanut Butter Cookies

Prepare 1 cup (200 g) of Sugar + 1/4 cup (50g) for rolling.
It's 1/2 cup (112 g) of Vegan Butter - I used Pure soya spread.
It's 1 cup (250 g) of Smooth Salted Peanut Butter.
Prepare 1 Tbsp of Vanilla Extract.
You need 1 of and 1/2 cups (190g) All Purpose Flour.
It's 1 tsp of Baking Soda.
You need 1 tsp of Baking Powder.
You need 1/2 tsp of Salt.
It's 1 Tbsp of Soy Milk (or other non-dairy milk)*.

The secret ingredient in the applesauce, which keeps them moist and flavorful. Plus, they're cute as a button and easy to make with just a few simple ingredients. These vegan peanut butter cookies are impossible to stop eating! It's been over six years since I first shared the recipe for these peanut butter cookies on the blog, and yet it is still one of the most popular recipes I've ever posted, with readers writing in pretty much on a daily basis to say how much they love these cookies.

Vegan Peanut Butter Cookies step by step

Add the sugar and vegan butter to a mixer and beat them together until creamy. Add the peanut butter and vanilla extract and mix in..
In a separate bowl, add the flour, baking soda, baking powder and salt. Then add the dry ingredients to the wet ingredients and mix in (by hand, don’t use your electric mixer for this part). Test the cookie dough by trying to roll some into a ball. If it holds together perfectly then you’re good to go. If it crumbles and won’t hold together, then add in 1 Tbsp Soy Milk and test it again..
Preheat the oven to 375°F (190°C). Roll the dough into balls, and then roll them in sugar and place evenly onto a parchment lined baking tray. Flatten with a fork..
Bake for 15 minutes until golden on top. They will be soft when they come out of the oven but will firm up as they cool. Enjoy.

The perfect vegan peanut butter cookie! These cookies are sweet and salty, chewy, and unbelievably good. They are perfect with a cup of tea or coffee. If you want to make these vegan-friendly, make sure you use dairy-free vegetable margarine. There are no eggs in these old fashioned peanut butter cookies.