Everyone craves a classic cookie recipe now and then, but dietary concerns can complicate those cravings. A recipe that happens to be completely plant-based, like these vegan peanut butter cookies, helps scratch that itch without introducing extra worry. They’re rich, nutty, lightly crisp around the edges, and perfectly soft in the center. Best of all, they come together in one bowl and are ready from start to finish in about 20 minutes, making them ideal for busy days, last-minute desserts, or spontaneous baking therapy.
This recipe makes 24 vegan peanut butter cookies and uses simple pantry ingredients many people already have on hand. Even non-vegans are usually shocked to learn these egg-free peanut butter cookies are also free of butter and dairy.
Why You’ll Love These Vegan Peanut Butter Cookies
These cookies strike that elusive balance many vegan dessert recipes miss. They’re not dry, crumbly, or sandy. Instead, they offer a satisfying bite with just enough crispness to keep things interesting. Using oil and oat milk keeps the texture tender, while the combination of sugars gives bakery-style results.
They’re also endlessly customizable. Keep them classic, fold in chocolate chips, or add chopped peanuts for extra crunch. They’re sturdy enough for gift boxes, lunchboxes, or cookie swaps, yet indulgent enough to feel like a true treat.
Ingredients for Egg-Free Peanut Butter Cookies
Here’s what this easy vegan cookie recipe calls for:
- 1 cup (240g) unsalted peanut butter
- 1/4 cup (60ml) neutral oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (103g) light brown sugar
- 1/4 cup (60ml) oat milk
- 1 teaspoon (5ml) vanilla extract
- 1 cup + 6 tablespoons (165g) all-purpose flour
- 2 tablespoons (16g) cornstarch
- 3/4 teaspoon (4g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) salt
This combination creates egg-free peanut butter cookies that taste rich and familiar, without relying on animal-based ingredients.
Ingredient Notes for this Vegan Cookie Recipe
Oil Choice
Any neutral-flavored, unsaturated oil works well. Canola, sunflower, or vegetable oil are excellent options. Avoid strongly flavored oils, which can overpower the peanut butter.
Non-Dairy Milk
Oat milk is ideal, but almond or soy milk also work. Avoid coconut milk, as its higher fat content can result in drier cookies.
Sugar Combination
Using both granulated sugar and light brown sugar is key. Brown sugar adds moisture and softness, while granulated sugar contributes to crisp edges. Substituting one for the other will change the final texture.
Peanut Butter
This vegan dessert recipe works best with all-natural peanut butter (without emulsifiers). Creamy and crunchy are both fine options, choose according to preference. Make sure it’s at room temperature for easy mixing. Almond butter or hazelnut butter can also be used as substitutes.
How to Make Vegan Peanut Butter Cookies
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, combine the peanut butter and neutral oil. Beat well using a whisk or hand mixer until fully blended and smooth.
3. Add the granulated sugar and light brown sugar. Beat again until the mixture looks creamy and cohesive.
4. Pour in the oat milk and vanilla extract, mixing until fully incorporated.
5. Add the flour, cornstarch, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Scoop slightly heaping 1 tablespoon portions of dough, roll into balls, and place them on the prepared baking sheets, spacing them 2–3 inches apart.
7. Use a fork to press a criss-cross pattern on each cookie, flattening them to about 1/2 inch thick. Flatten less for chewier cookies.
8. Bake for 10–12 minutes, until the edges are set and lightly golden.
9. Allow the cookies to cool on the baking sheet, where they will continue to firm up as they rest.
One important note: shape and bake the dough immediately. Letting the dough rest allows moisture to absorb into the flour and affects how the cookies bake. Because nobody wants dry, cracked vegan peanut butter cookies. If resting is unavoidable, add an extra tablespoon of oat milk before baking.
Vegan Peanut Butter Cookie Texture and Flavor Notes
These cookies deliver a classic peanut butter flavor that’s bold but not overwhelming. The oil keeps them moist, while cornstarch softens the crumb and prevents dryness. Unlike many vegan cookie recipes, these vegan peanut butter cookies have a smooth, cohesive bite instead of a gritty texture.
They’re crisp at the edges, soft in the center, and sturdy enough to hold their shape without being hard or brittle. It’s the kind of cookie you reach for again and again without thinking twice.
Vegan Peanut Butter Cookie Variations
Want to dress them up a little? Try these easy additions:
- Fold in 3/4 cup (90g) vegan chocolate chips or chopped chocolate
- Add 1/2 cup (60g) finely chopped unsalted peanuts for extra texture
- Use crunchy peanut butter for a more rustic bite
These cookies are versatile and forgiving, making them perfect for experimentation.
Storage Tips for Vegan Peanut Butter Cookies
Store baked vegan peanut butter cookies at room temperature in an airtight container for up to 5 days. For longer storage, freeze them for up to 1 month. They thaw quickly and maintain their texture beautifully.
One of Those Easy Vegan Desserts That Never Disappoints
These vegan peanut butter cookies prove that plant-based baking doesn’t necessitate compromise. They’re quick, approachable, and deeply satisfying for vegans, dairy-free, or even just the cookie-curious. With minimal prep time and maximum reward, this vegan cookie recipe earns a permanent spot in any cookie rotation.
Liked These Vegan Peanut Butter Cookies? Check Out These Other Vegan Recipes
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