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.

Vegan peanut butter cookies.

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.
  • 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.

Ingredients for peanut butter cookies.

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.

Sugars and coconut oil in bowl.

Step 3

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

Applesauce and coconut oil in bowl.

Step 4

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

Light colored dough in bowl.

Step 5

Fold in chocolate chips.

Vegan cookie dough with peanut butter.

Step 6

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

Raw peanut butter cookies on pan.

Step 7

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

Cookies with vegan ingredients.

Step 8

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

Step 9

Finally, allow 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.

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.

Melted chocolate peanut butter cookies.

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 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.

Stack of peanut butter cookies.

You May Also Like

If you make this Vegan peanut butter cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, see these Vegan Recipes.

Vegan peanut butter cookies.

Get the Recipe: Vegan Peanut Butter Cookies

These Vegan peanut butter cookies are soft, thick and gooey! They have the best mix of peanut butter and chocolate. This one bowl recipe is quick, easy and so delicious!
5 from 2 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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!
Calories: 391kcal, Carbohydrates: 51g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 123mg, Potassium: 104mg, Fiber: 2g, Sugar: 30g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 2mg

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