Vegan Peanut Butter Cookies

Total Time

Prep: 15 min. Bake: 10 min. + cooling


3 dozen

Updated: Jun. 30, 2023
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
Vegan Peanut Butter Cookies Recipe photo by Taste of Home


  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture.
  2. Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

Test Kitchen tips
  • Letting the cookies rest once they’re out of the oven is very important. Since they contain no butter or eggs, they need a little time to firm up. If you remove them from the pan too early, they’ll crumble.
  • Nutrition Facts

    1 cookie: 79 calories, 4g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 2g protein.