Vegan Peanut Butter Cookies

These vegan peanut butter cookies are soft, buttery, and delightfully melt in your mouth. Packed full of natural peanut butter and coming together using pantry staples in just one bowl, these cookies are the perfect treat for the peanut butter lover and are easy enough for the beginner baker.

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 150kcal

Author Sally

Equipment

Ingredients

½ cup (125 grams) vegan butter
½ cup white sugar
¼ cup brown sugar
2 teaspoons vanilla extract
1 cup natural peanut butter
1 cup plain flour
1 teaspoon baking powder

Instructions

Preheat your oven to 180°C (350°F). Line 2 baking trays with parchment paper.
In a large mixing bowl, using an electric mixer, cream together the vegan butter, white sugar, and brown sugar until the mixture becomes smooth and creamy.
Add in the vanilla extract and natural peanut butter and continue to mix. Make sure to give the natural peanut butter a good stir in the jar before adding it, as the oil might have separated.
Once the mixture is creamy, incorporate the plain flour and baking powder using a spatula until just combined, forming a soft dough.
Using a cookie scoop or a tablespoon, scoop out portions of dough and roll them between your hands. Place the dough balls on the prepared baking tray.
With a fork dipped in extra flour, gently press each dough ball down slightly, leaving an indentation on the top. Repeat this process until all the dough has been used.
Bake in the preheated oven for 10-12 minutes or until the cookies have slightly spread and are firm on top. Note that the cookies may appear underbaked, but they will continue to cook as they cool.
Once out of the oven, let the cookies cool on the baking tray for an additional 10 minutes to firm up. Then, transfer them to a wire rack to cool completely. Optionally, sprinkle the tops of the cookies with a little salt for extra flavour.
Once completely cooled, you can store the vegan peanut butter cookies in an airtight container to maintain their freshness for up to 3-5 days.

Notes

If your peanut butter doesn’t contain salt, add in a pinch to taste.

Make sure to use a 100% natural peanut butter that doesn't contain any sugar or extras. I’m currently obsessed with Mayver’s which is 100% Australian.

This recipe makes 20-22 cookies depending on the size of your dough balls and how much of the cookie dough you accidentally eat while baking!

Nutrition