There’s something undeniably joyful about biting into a perfectly soft and chewy cookie, especially when it comes with a nutty twist and zero compromise on flavor or ethics. That’s exactly why I can’t get enough of these Vegan Peanut Butter Sugar Cookies—crisp at the edges, tender inside, and brimming with classic peanut butter goodness. This recipe delivers bakery-worthy results with simple plant-based ingredients, so you can satisfy your sweet tooth while staying true to your values.

Vegan Peanut Butter Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these cookies lies in their simplicity. Every ingredient plays its part, ensuring you end up with a dreamy texture and nostalgic flavor. Here’s what you’ll need and why each one matters:

Peanut butter (1/2 cup, natural, smooth, unsweetened): The star of the show, lending richness, nutty flavor, and that classic chewy bite.
Coconut oil (1/4 cup, softened): Adds moisture and helps the cookies spread just enough while providing a subtle background flavor.
Organic cane sugar (3/4 cup): Gives the cookies their sweet signature and contributes to that beautifully crisp exterior.
Unsweetened almond milk (1/4 cup): Offers just the right amount of moisture, making sure the dough comes together perfectly.
Vanilla extract (1 teaspoon): Rounds out the flavors and brings a lovely warmth to every bite.
All-purpose flour (1 1/4 cups): Provides the structure needed for the cookies to hold their shape. Go gluten-free if that’s your thing!
Baking soda (1/2 teaspoon): Ensures the cookies rise just the right amount for that soft-but-firm texture.
Baking powder (1/4 teaspoon): Gives an extra lift and lightness to the dough.
Salt (1/4 teaspoon): Balances all the flavors and enhances the sweetness of every other ingredient.

How to Make Vegan Peanut Butter Sugar Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) to ensure a perfect bake from the get-go. Line a baking sheet with parchment paper—this small step keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Cream the Peanut Butter, Coconut Oil, and Sugar

In a large mixing bowl, combine the peanut butter, softened coconut oil, and cane sugar. Use a sturdy spoon or hand mixer to beat the mixture until it looks creamy and luscious. This forms the rich, flavorful base of your Vegan Peanut Butter Sugar Cookies and helps trap just a bit of air for a lighter cookie texture.

Step 3: Add Almond Milk and Vanilla

Pour in the unsweetened almond milk and vanilla extract, and stir until everything is fully combined. This step transforms your thick, nutty mixture into a smooth, pourable dough, setting the stage for easy blending with the dry ingredients.

Step 4: Mix Together the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, and salt until evenly distributed. This prevents little clumps of leaveners or salt from lurking in your dough and ensures even baking throughout.

Step 5: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, stirring gently. Mix just until a soft dough forms—overworking it can make the cookies dense. The dough should be easy to scoop but not sticky.

Step 6: Shape and Decorate

Scoop out tablespoon-sized portions of dough and gently roll them into balls. Place the dough balls onto your lined baking sheet, spacing them about two inches apart. For that classic sugar cookie look, press each one down lightly with a fork in a crisscross pattern. If you love a little extra sparkle, roll the balls in sugar before flattening—they’ll emerge with a sweet, crackly finish.

Step 7: Bake and Cool

Bake in your preheated oven for 10 to 12 minutes. The edges will turn lightly golden while the centers stay soft—it’s okay if they seem a bit underdone. Let the cookies cool on the baking sheet for 5 minutes (they’ll firm up as they cool), then transfer them to a wire rack to finish cooling and achieve that perfect Vegan Peanut Butter Sugar Cookie texture.

How to Serve Vegan Peanut Butter Sugar Cookies

Garnishes

Dress these cookies up with a sprinkling of flaky sea salt while they’re still warm for a grown-up finish, or drizzle melted dairy-free chocolate over the tops—the contrast between nutty and sweet is unbeatable. Even a dusting of powdered sugar can make them look extra special for holidays and celebrations.

Side Dishes

Pair your Vegan Peanut Butter Sugar Cookies with a tall glass of oat or almond milk for dunking—truly a match made in dessert heaven. They’re also sensational alongside fresh strawberries, vegan vanilla ice cream, or your favorite cup of coffee or tea.

Creative Ways to Present

Turn these cookies into sandwiches by spreading vegan chocolate or strawberry frosting between two cookies. Stack them on a rustic cake stand for a cozy family get-together, or package them in a cute box or jar for a thoughtful homemade gift that’ll win anyone over.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and delicious, ready for snacking whenever the mood hits.

Freezing

If you want to make a big batch ahead of time, you’re in luck—these cookies freeze marvelously! Arrange them in layers, separated by parchment paper, in a freezer-safe container, and freeze for up to three months. Thaw at room temperature when you need a sweet treat in a hurry.

Reheating

If you love a warm cookie experience, just pop a frozen or room-temperature cookie in the microwave for 10-15 seconds. It’ll revive that soft, just-baked feel and intensify the peanut butter aroma.

FAQs

Can I use another nut butter instead of peanut butter?

Absolutely! Almond butter or cashew butter work well as a substitute and are a great option for those avoiding peanuts, though the flavor will be slightly different from the classic Vegan Peanut Butter Sugar Cookies.

Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. The cookies turn out just as soft and chewy, making this recipe versatile for all dietary needs.

Why do I need to let the cookies cool on the baking sheet?

Letting the cookies cool on the sheet helps them finish setting without overbaking. Right out of the oven, they’ll seem soft, but this step ensures they hold together and get their perfect Vegan Peanut Butter Sugar Cookie texture.

Is it necessary to roll the cookies in sugar before baking?

Not at all, though it adds a lovely sparkling finish and extra sweetness. You can skip this step if you prefer a less sweet cookie or want a simpler look.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Stir in a handful of vegan chocolate chips, chopped peanuts, or even dried fruit for a fun twist on your Vegan Peanut Butter Sugar Cookies. Get creative and make it your own!

Final Thoughts

If you’re searching for an easy treat that brings joy with every bite, you’re going to fall for these Vegan Peanut Butter Sugar Cookies. They’re simple to make, endlessly delicious, and packed with flavor that everyone—vegan or not—will adore. Gather your ingredients, invite a friend, and let the scent of fresh cookies fill your kitchen. You’ll be glad you did!

Vegan Peanut Butter Sugar Cookies Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 20 cookies 1x
Diet: Vegan

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Description

Indulge in these Vegan Peanut Butter Sugar Cookies for a delightful treat that’s both sweet and satisfying. These cookies are simple to make and perfect for vegans and non-vegans alike.

Ingredients

Scale

Wet Ingredients:

1/2 cup natural peanut butter (smooth and unsweetened)
1/4 cup coconut oil (softened)
3/4 cup organic cane sugar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract

Dry Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, mix peanut butter, coconut oil, and cane sugar until creamy. Add almond milk and vanilla extract; mix well.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture to form a soft dough.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, place on baking sheet, and press down gently with a fork. Bake for 10–12 minutes until lightly golden.
Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.