Vegan Peanut Butter Cookies
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
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large mixing bowl, add melted coconut oil, brown sugar and white sugar. Stir to combine.
Add vanilla extract and applesauce to the mixing bowl. Stir until combined.
Next, add in flour, peanut butter, baking soda and sea salt. Stir until combined.
Fold in chocolate chips.
Use an ice cream scooper to scoop balls of dough onto lined pan. Space dough balls about 2 inches apart.
Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
Remove pan from oven. If desired, lightly tap pan on countertop to help cookies spread slightly.
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
Substitute applesauce for eggs in peanut butter cookies.
Yes, Vegans eat peanut butter.
Sure! Use all natural creamy cashew butter or almond butter if desired.
Use an all natural creamy peanut butter. Teddie’s is a great brand!
No, there is no need to chill the dough.
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.
You May Also Like
- 3 Ingredient Peanut Butter Cookies
- Gluten Free Peanut Butter Cookies
- Banana Oatmeal Peanut Butter Cookies
- Vegan Peanut Butter Oatmeal Cookies
- Keto Peanut Butter Chocolate Chip Cookies
If you make this Vegan peanut butter cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Vegan Recipes.
Get the Recipe: Vegan Peanut Butter Cookies
- 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
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar and white sugar. Stir to combine.
- Add vanilla extract and applesauce to the mixing bowl. Stir until combined.
- Next, add in flour, peanut butter, baking soda and sea salt. Stir until combined.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 2 inches apart.
- Bake for 9 to 10 minutes or until cookies look just barely set in the middle.
- Remove pan from oven. If desired, lightly tap pan on countertop to help cookies spread slightly.
- Finally, allow cookies to cool on pan for 10 minutes. Then, carefully transfer to a wire rack.
- Melt coconut oil before gathering other ingredients. This helps the coconut oil cool down before mixing with the other ingredients.
- Instead of eggs, this recipe uses applesauce. I highly recommend using this instead of flax eggs or chia eggs.
- All purpose flour and gluten free 1 to 1 flour both work well.
- Use all natural creamy peanut butter made from only peanuts and salt.
- The cookies will appear doughy and underdone at first. They will slightly firm up as they cool.
- Store cookies at room temperature for up to 4 days.
- These cookies freeze well!
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12 Comments on “Vegan Peanut Butter Cookies”
These were really good. Tender, chocolatey, peanut buttery… Not bland at all. Will be making again, the whole family loved them.
I am a self-professed chocolate peanut butter fiend and I LOVED these cookies! So soft, so moist and chewy. The peanut butter and chocolate were in every single bite. I’m not a vegan, so if you hadn’t told me these were vegan, I would never have missed the butter.
I recently tried this simple, delicious and vegan-friendly peanut butter cookie recipe and it’s become a favorite – don’t tell my kids it is vegan, though! They think that means healthy. LOL!!
The cookies are moist and thick, with a nice balance of peanut butter and chocolate flavors.
I’m guilt-free with these vegan peanut butter cookies! So soft and decadent! Excited to bring them to our gathering this Saturday!
These cookies were gooey delicious! I loved that they were ready in only 20 minutes. Thanks!
What did I do wrong? They seem so oily and they look nothing like your photo! they’ve spread everywhere and they are very wet in the inside. I doubled the recipe for more cookies. I was also confused on the amount of oil. Was this oil solid when you measured or already melted and then you measured?? Because I melted then measured…..
Hi Ashley! I am so sorry to hear that. My first thought is that there is too much oil. If you measured correctly (which I am sure you did!), maybe try slightly less oil. Perhaps cut back to 2/3 cup for this recipe. That would also cause the cookies to spread. Yes, I always melt first then measure out the oil. Hope this helps!
Ricetta molto interessante
Ti scrivo dall’Italia
Con cosa posso sostituire l’olio di cocco e in che quantità ? Olio di mais può andare bene?
These are the fluffiest and softest PB cookies I have had in a long time! I had half with chocolate half without, absolutely delicious either way!
I baked them 13-15 minutes for crispy edges.
will definitely make again!
Hi TK! I love how soft and fluffy these cookies are. So glad you enjoyed them. Thank you so much for your thoughtful comment and review!
How Many eggs replace the applesauce?
To replace the applesauce, use 2 eggs. Enjoy!