Soft, chewy, and packed with peanut butter flavor, these easy vegan cookies require simple pantry ingredients and come together quickly.

Servings

Makes 18–24 cookies

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Ingredients

Main Ingredients

• 1 cup creamy peanut butter
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1/3 cup unsweetened plant milk
• 1/4 cup melted coconut oil or vegan butter
• 1 tsp vanilla extract

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Dry Ingredients

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

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Optional Add-Ins

• Vegan chocolate chips
• Chopped peanuts
• Cinnamon
• Flaky sea salt
• Crushed pretzels

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Equipment

• Mixing bowls
• Baking sheet
• Parchment paper
• Fork

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Instructions

Step 1: Preheat oven

Preheat oven to:

• 175°C (350°F)

Line baking sheets with parchment paper.

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Step 2: Mix wet ingredients

In a large bowl, whisk together:

• Peanut butter
• Brown sugar
• Granulated sugar
• Plant milk
• Melted coconut oil or vegan butter
• Vanilla

Mix until smooth and creamy.

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Step 3: Combine dry ingredients

In another bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

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Step 4: Make the dough

Gradually add dry ingredients to wet ingredients.

Mix until a soft cookie dough forms.

If using add-ins, fold them in now.

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Step 5: Shape cookies

Scoop about:

• 1–1½ tbsp dough per cookie

Roll into balls and place on baking sheet about:

• 5 cm apart

Use a fork to gently press a crisscross pattern on top.

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Step 6: Bake

Bake for:

• 10–12 minutes

Cookies should look lightly golden around edges while centers remain soft.

Do not overbake.

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Step 7: Cool

Let cookies cool on baking sheet for:

• 5 minutes

Then transfer to wire rack.

They firm up as they cool.

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Serving Ideas

Enjoy with:

• Oat milk
• Coffee
• Vegan ice cream sandwiches
• Melted dark chocolate drizzle

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Storage

Room Temperature

• Up to 5 days in airtight container

Freezer

• Freeze baked cookies or dough up to 2 months

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Approximate Nutrition (per cookie)

Depends on size and ingredients.

Approximate:

• Calories: 140–190
• Fat: 8–11 g
• Carbs: 15–20 g
• Protein: 3–5 g

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Flavor Variations

Chocolate Peanut Butter

Add:

• 1/3 cup cocoa powder
• Extra plant milk if needed

Crunchy Version

Use crunchy peanut butter.

Peanut Butter & Jelly

Press small jam wells into centers before baking.

Salted Peanut Butter

Sprinkle flaky sea salt immediately after baking.