Go Back
–+ servings
Recipe

Vegan Soft Peanut Butter Cookies

Author: Thomas Pagot
These vegan peanut butter cookies are extra tender with a buttery crumb and a TON of peanut flavor. Made with just 9 ingredients in one bowl, this classic is a must-try for any peanut butter lover!
Prep Time : 30 minutes
Cook Time : 11 minutes
Resting time : 1 hour
Total Time : 1 hour 41 minutes
Servings 15 cookies

Equipment

Cookie Scoop
1.5 tbsp cookie scoop

Ingredients
 

  • 1/4 cup light brown sugar
  • 3 tbsp granulated white sugar
  • 6 tbsp vegan butter at room temperature
  • 1/2 cup natural peanut butter
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda

For coating

  • 3 tbsp granulated sugar

Instructions
 

  • Cream the butter. Add the room-temperature butter, granulated white sugar, and brown sugar to a mixing bowl. Use a wooden spoon to cream the butter with the sugar for 2-3 minutes or until light and creamy. Alternatively, you can use a stand mixer fitted with the flat beater to cream the butter.
  • Add the liquid ingredients. Add the peanut butter, water, and vanilla extract and mix until fully combined. The mixture should be smooth and creamy.
  • Add the dry ingredients. Next, add the flour, salt, and baking soda. Mix until just combined. At this point, the dough will be very soft – this is normal.
  • Chill the dough. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 1 hour or overnight.
  • Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.
  • Transfer the 3 tablespoons of granulated sugar to a small ramekin or bowl.
  • Roll into balls. Scoop out about 1.5 tbsp of dough and roll it into a ball between the palms of your hands. Coat it with granulated sugar and transfer to a baking sheet. Repeat this process with the remaining dough, leaving approximately 2 inches (5 cm) between each ball.
  • Flatten them. Using a fork, make a criss-cross pattern on each cookie ball. Doing so will slightly flatten the balls into thick discs of about a bit less than 1 inch (2 cm) tall.
  • Bake. Finally, bake the cookies for about 11 minutes or until the edges are slightly golden brown.
  • Let cool. Allow the cookies to cool for at least 15 minutes on the baking sheet before transferring to a cooling rack.

Notes

Cream the butter thoroughly.

Ensure that you cream the butter and sugar together until the mixture appears light and fluffy. Stop creaming only once there are no visible chunks of butter left, which should take about 1 minute if your butter is at room temperature.

Check your oven temperature.

I have noticed that if the oven is too hot, cookies tend to crack more. Although this won't alter their taste and texture much, they won't look as good, so ensure that your oven is at the right temperature. On the contrary, if your oven is not hot enough, the center of your cookies will remain uncooked. That's why I recommend preheating your oven for at least 20 minutes before baking.

Allow the cookies to cool.

Wait until the cookies have cooled down for at least 20 minutes before transferring them to a cooling rack or plate. Cookies right out of the oven are very fragile, but they will firm up as they cool.