Quick to make with pantry ingredients, these easy one-bowl Vegan Peanut Butter Cookies are chewy, delicious, and packed with peanut butter goodness.

Quick to make with pantry ingredients, these easy one bowl Vegan Peanut Butter Cookies are chewy, delicious and packed with peanut butter goodness.

The classic peanut butter cookie is hard to beat.  Simple and straightforward celebrating one of America’s favorite staples.  We didn’t stray too far from the traditional peanut butter cookie because…why?

This chewy yet soft Vegan Peanut Butter Cookie recipe is rich with peanut butter.  A hint of maple syrup complements perfectly, enhancing the peanut flavor and cutting down a bit on the refined sugar.

Minimal ingredients. One bowl.  Simple and delicious.

Ingredients in Vegan Peanut Butter Cookies

ingredients in cookies

How to make one-bowl, Vegan Peanut Butter Cookies

Step one

Combine butter, peanut butter and sugar until smooth and creamy.

mixing peanut butter, butter, and sugar

Step two

Beat in maple syrup and vanilla until fully incorporated.

adding maple syrup and vanilla

Step three

Add flour.  Sprinkle in salt and baking soda evenly over the flour.

adding flour, baking soda and salt

Step four

Mix altogether.  The dough will be a little stiff but should easily stick together.

cookie dough

Step five

Scoop out or roll into balls the size of a shelled walnut.  Place on an oiled or parchment-covered cookie tray.

Press down with the tines of a fork, first one way and then the other to create a criss-cross pattern.

criss cross peanut butter cookies on a tray ready to bake

Step six

Bake at 375 F for about 11 minutes. This will yield a cookie that is chewy and soft in the center.   If you prefer a crisper texture, flatten the cookie a little more and bake for about 14 minutes.

Quick to make with pantry ingredients, these easy one bowl Vegan Peanut Butter Cookies are chewy, delicious and packed with peanut butter goodness.

Ways to Adapt

  • Add chocolate chips or cocoa nibs
  • Add coconut flakes
  • Add dried cranberries or other dried fruit

More cookie recipes you may enjoy

Quick to make with pantry ingredients, these easy one bowl Vegan Peanut Butter Cookies are chewy, delicious and packed with peanut butter goodness.

Hope you enjoy these!

~Tonia

Print
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Quick to make with pantry ingredients, these easy one bowl Vegan Peanut Butter Cookies are chewy, delicious and packed with peanut butter goodness.

Vegan Peanut Butter Cookies

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16- 1 oz cookies 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Description

Quick to make with pantry ingredients, these easy one bowl Vegan Peanut Butter Cookies are chewy, delicious and packed with peanut butter goodness.


Ingredients

Scale

Instructions

  1. Preheat oven to 375 F.
  2. In a medium bowl, combine butter, peanut butter and sugar until smooth and creamy.
  3. Beat in maple syrup and vanilla until fully incorporated.
  4. Add flour.  Sprinkle in salt and baking soda evenly over the flour.
  5. Mix altogether.  The dough will be a little stiff, but should easily stick together.
  6. Scoop out or roll into balls the size of a shelled walnut.  Place on an oiled parchment-lined cookie tray.
  7. Press down with the tines of a fork, first one way and then the other to create a criss-cross pattern.
  8. Bake at 375 F for about 11 minutes. This will yield a cookie that is chewy and soft in the center.   If you prefer a crisper texture, flatten the cookie a little more and bake for about 14 minutes.

Nutrition

  • Serving Size:
  • Calories: 164
  • Sugar: 10.5 g
  • Sodium: 128.4 mg
  • Fat: 9.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 18.2 g
  • Fiber: 0.8 g
  • Protein: 3.5 g
  • Cholesterol: 7.6 mg

Keywords: peanut butter cookies, vegan peanut butter cookies, one bowl peanut butter cookies, healthy peanut butter cookies

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Comments

  1. Very tasty!! Question: can you freeze this? Assuming if you do it has to warm to room temp before baking?

    1. I am guessing here but I think the dough would be less likely to crumble if frozen in cookie ball shape. Place on pan frozen just for about 30 minutes or so before baking.

  2. Yummy and moist cookies. I omitted the maple syrup (completely by accident oops) and they still turned out great. I added raisins and a little bit of flaxseed meal to help them hold together better. I also used brown sugar instead of white. They are very peanut butter forward and delicious!

  3. This is a cookie for the true PB fans out there. It was very nutty and melt in your mouth. I followed the recipe and made zero substitutions. It’s almost like a PB shortbread. I did bake a little longer than the prescribed time and used natural PB not the other stuff with added sugars. Delish!

  4. These cookies are wonderful! It’s a quick and easy recipe and in less than 30 minutes I had fresh, home baked cookies for my family! I followed the recipe as is and found no need to make any alterations. I didn’t have real maple syrup so just used a “lite” syrup since that’s what was in the pantry. The cookies were peanut buttery deliciousness! I’m new to your site and am always trying to steer my family towards healthier, more vegetarian based meals so I was really happy to see the beautiful photos and appealing recipes. I’m also making the Lentil Bolognese tonight and am looking forward to trying it. Thank you!

  5. I made these he ought was too dry to stick together so I added a few drops of water. M pnubutter was a little dry because I poured off some of initial oil. I also added crushed peanuts. My son loved them but my husband said “not peanuts enough” !haha! All devoured in a day though. I appreciate being able to trust your healthy recipes that taste good.

  6. Hello! Love all your recipes! Is there a substitute for a GF flour for the recipe? We have a family member who has celiac. Thanks in advance!