Vegan

Vegan Peanut Butter Cookies

Name: Vegan Peanut Butter Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¾ cup melted coconut oil; 1 cup brown sugar (tightly packed); ½ cup granulated sugar; 2 tsp vanilla extract; ½ cup unsweetened applesauce; 2 ½ cups flour (all purpose or gluten free 1 to 1 flour); ½ cup creamy all natural peanut butter; 1 tsp baking soda; pinch sea salt; 1 cup Vegan chocolate chips

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by Addison LaBonte August 13, 2022

These Vegan peanut butter cookies are thick, soft and loaded with flavor! They contain the perfect amount of peanut butter and chocolate. This one bowl recipe takes only 20 minutes total. No dough chilling required! They are great for birthdays, holidays and more.

Why You’ll Love This Recipe

These Vegan peanut butter cookies are so quick and easy.
They are made in one mixing bowl.
No dough chilling required.
They taste like chocolate and peanut butter!
This homemade recipe takes only 20 minutes total.
The cookies come out soft and thick.
They are not dry or crumbly.
Feel free to use almond butter or cashew butter if desired.
These cookies are gluten free, dairy free, egg free and Vegan.
Check out these Vegan Peanut Butter Chocolate Chip Cookies for the version with flax eggs.

Ingredients & Substitutions

These are the main ingredients and substitutions for vegan peanut butter cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use melted coconut oil. I recommend melting the coconut oil while you gather the other ingredients. This gives the coconut oil enough time to cool down.

Both brown sugar and white sugar sweeten the cookies. I have not tried this recipe using another sweetener.

Vanilla extract adds a delicious homemade taste.

Unsweetened applesauce replaces eggs. I much prefer applesauce to flax eggs, chia eggs or another egg replacement.

Both regular flour and gluten free 1 to 1 flour work well. Do not use another flour in this specific recipe. If desired, check out these Almond Flour Peanut Butter Cookies!

Use all natural creamy peanut butter. It should be made from only peanuts and salt. Any added oils, sugars or preservatives will alter the texture.

Baking soda helps these cookies remain tall and thick.

Add in a pinch of sea salt if desired. Feel free to omit if the peanut butter is salted.

Use any type of Vegan chocolate chips! Chocolate chunks or white chocolate chips can be used.

Taste & Texture

These Vegan peanut butter cookies taste like peanut butter and chocolate! They are sweet but not overly so.

The texture is soft baked, thick and gooey. The edges are just slightly chewy.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In a large mixing bowl, add melted coconut oil, brown sugar and white sugar. Stir to combine.

Step 3

Add vanilla extract and applesauce to the mixing bowl. Stir until combined.

Step 4

Next, add in flour, peanut butter, baking soda and sea salt. Stir until combined.

Step 5

Fold in chocolate chips.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined pan. Space dough balls about 2 inches apart.

Step 7

Bake for 9 to 10 minutes or until cookies look just barely set in the middle.

Step 8

Remove pan from oven. If desired, lightly tap pan on countertop to help cookies spread slightly.

Step 9

Finally, allow Vegan peanut butter cookies to cool on pan for 10 minutes. Then, carefully transfer to a wire rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Melt the coconut oil before gathering the other ingredients. This allows the oil to cool off before being mixed in.

Both gluten free 1 to 1 flour and regular all purpose flour work well. Do not substitute another flour. For the flourless version, make these Keto Peanut Butter Cookies.

Use creamy all natural peanut butter made from only peanuts and salt.

Use an ice cream scooper to scoop equal sized balls of dough.

After baking, lightly bang pan on countertop for flatter cookies. These cookies do not spread much while in the oven.

Bake Vegan peanut butter cookies only until barely set in the middle. They are meant to be gooey! In addition, these cookies slightly firm up once cooled.

Flavor Variations & Add Ins

Switch up the flavors of these homemade Vegan peanut butter cookies.

Use almond butter instead of peanut butter.

Use cashew butter instead of peanut butter.

Add in Vegan white chocolate chips.

Add in Vegan mini chocolate chips.

Use chopped Vegan chocolate bars.

Add in chopped peanuts.

Add in chopped walnuts.

Sprinkle in some sprinkles.

Sprinkle in some chopped pecans.

Add a pinch of cinnamon.

How to Serve & Store

Serve Vegan peanut butter cookies once cool enough to handle. They are fragile at first.

Serve with a tall glass of Vegan milk, oat milk hot chocolate or coffee.

These would be great as ice cream sandwiches! This Paleo ice cream is also Vegan.

Store these easy Vegan cookies at room temperature for up to 4 days.

Freeze for up to 1 month if desired.

Frequently Asked Questions

What can I substitute for eggs in peanut butter cookies?

Substitute applesauce for eggs in peanut butter cookies.

Do Vegans eat peanut butter?

Yes, Vegans eat peanut butter.

Can I use another nut butter?

Sure! Use all natural creamy cashew butter or almond butter if desired.

Which peanut butter should I use?

Use an all natural creamy peanut butter. Teddie’s is a great brand!

Do I need to chill the dough?

No, there is no need to chill the dough.

What makes them Vegan?

Unlike most cookies, these are made without butter and without eggs. In fact, they are Vegan because they contain no animal products. These cookies are plant based.