Vegan Peanut Butter Cookies: A Beginner’s Delight
Hey there, beginner vegan bakers! Ready to whip up something super tasty? These Vegan Peanut Butter Cookies are about to become your new best friend. They’re soft, chewy, and bursting with that nutty peanut butter goodness we all crave. The best part? They’re easy to make and only need a few simple ingredients. Whether you’re new to vegan baking or just looking for a quick treat, these cookies are a total win. Let’s get started—you’re gonna love this!
Ingredients
Here’s what you’ll need to make these yummy cookies. Don’t worry, it’s all stuff you can find easily!
- 1 cup creamy peanut butter: The star of the show! Use natural peanut butter without extra oils or sugars for the best results. Want some crunch? Grab crunchy peanut butter instead.
- 1 cup brown sugar: This gives the cookies a rich flavor and keeps them nice and moist. No brown sugar? Regular granulated sugar works too!
- 1/4 cup all-purpose flour: Just a little flour to hold everything together. Simple and easy.
- 1 tsp vanilla extract: Adds a sweet little kick to the peanut butter taste.
- 1 tsp baking powder: Helps the cookies puff up a bit while they bake.
- 2 tbsp plant-based milk: Pick your favorite—almond, soy, or oat milk all work great. It makes the dough just right.
- A pinch of salt: Brings out all the flavors. Don’t skip it!
Substitution Note: Allergic to peanuts? No problem! Swap the peanut butter for almond butter, cashew butter, or even sunflower seed butter. They’ll taste a bit different but still super delicious. You can also try coconut sugar instead of brown sugar for a fun twist. Play around and make it your own!
Step-by-Step Instructions
Let’s make these cookies! Follow these easy steps, and you’ll be munching on plant-based goodness in no time.
- Preheat your oven to 350°F (175°C). Get it nice and hot so your cookies bake evenly. Easy peasy!
- Mix the peanut butter and sugar: Grab a big bowl and toss in 1 cup of peanut butter and 1 cup of brown sugar. Stir them together with a spoon until they’re all mixed up. It’s a little workout, but you’ve got this!
- Add the wet stuff: Pour in 1 tsp of vanilla extract and 2 tbsp of plant-based milk. Mix it all up until it’s smooth and creamy. Smells good already, right?
- Get the dry stuff ready: In another bowl, stir together 1/4 cup of flour, 1 tsp of baking powder, and a pinch of salt. This makes sure everything spreads out evenly in the dough.
- Mix it all together: Slowly add the dry stuff to the peanut butter mix. Stir until you’ve got a soft dough. Don’t mix too much—just enough so there’s no flour left showing. If it’s too dry, splash in a tiny bit more milk.
- Shape the cookies: Scoop out tablespoon-sized chunks of dough. Roll them into balls with your hands. Sticky dough? Pop it in the fridge for 10 minutes or dust your hands with flour.
- Set up the baking sheet: Line a baking sheet with parchment paper so nothing sticks. No parchment? Lightly grease it with some oil. Place the dough balls on the sheet, about 2 inches apart—they’ll spread a little!
- Make the crisscross: Grab a fork and press down on each ball, first one way, then the other, to make a cool crisscross pattern. It’s classic and helps them bake just right.
- Bake ‘em: Slide the baking sheet into the oven and bake for 10-12 minutes. Look for golden edges—the middles might still look soft, and that’s perfect. They’ll firm up as they cool.
- Cool the cookies: Take them out and let them sit on the baking sheet for 5 minutes. Then move them to a wire rack to cool all the way. Try not to eat them all hot from the oven—I dare you!
Tips for Perfect Vegan Peanut Butter Cookies
Want your cookies to turn out amazing every time? Here are some handy tips to make sure they’re soft, chewy, and oh-so-good.
- Stop the Stick: Cookies sticking to the pan are a bummer. Use parchment paper or a silicone baking mat to keep them sliding off easy. No parchment? Rub a tiny bit of coconut oil on the baking sheet—just not too much!
- Keep ‘Em Soft: For that chewy texture, don’t bake them too long. Pull them out when the edges are golden but the centers look a little underdone. They’ll keep cooking on the sheet and stay super soft. Trust me, it works!
- Store Smart: Put your cookies in an airtight container, and they’ll stay fresh for a week at room temperature. Want them longer? Freeze them in a bag for up to 3 months. Warm them up for a few seconds when you’re ready to snack!
- Sticky Dough Fix: If the dough’s sticking to your hands, chill it in the fridge for 10-15 minutes. It’ll be way easier to roll into balls. Or use a cookie scoop—less mess, more fun!
- Peanut Butter Trick: Use room-temperature peanut butter. Too cold, and it’s hard to mix. Too warm, and the dough gets runny. Let it sit out a bit if it’s been in the fridge.
- Extra Fun: Feeling wild? Toss in some vegan chocolate chips or chopped nuts. Mix them in after the dough’s ready for a tasty surprise!
Variations to Try
Once you’ve nailed the basic recipe, why not mix it up? Here are some fun ideas to keep things exciting.
- Peanut Butter Chocolate Chip Cookies: Add 1/2 cup of vegan chocolate chips to the dough. Chocolate and peanut butter? Yes, please!
- Peanut Butter Sandwich Cookies: Bake the cookies, then stick two together with vegan frosting or jam in the middle. It’s like a cookie party in your mouth!
- Spicy Peanut Butter Cookies: Mix in 1/2 tsp of cinnamon and a tiny pinch of cayenne pepper with the dry stuff. Sweet with a little heat—yum!
- Nutty Peanut Butter Cookies: Stir in 1/4 cup of chopped peanuts or other nuts for extra crunch. It’s a nut lover’s dream!
Frequently Asked Questions
Got questions? I’ve got answers! Here’s what beginner bakers often ask about these cookies.
- Can I make them gluten-free? Yup! Swap the flour for a gluten-free blend. Pick one with xanthan gum so the cookies don’t fall apart.
- No plant-based milk—what now? Use water instead. They won’t be as rich, but they’ll still work. Or try a spoonful of applesauce for extra moisture!
- Why did my cookies spread too much? Maybe the dough was too warm or had too much milk. Chill it next time or cut the milk by a tablespoon.
- Can I use natural peanut butter with oil on top? Sure can! Just stir it really well before measuring so the oil mixes in. Too runny? The cookies might flatten more.
- How do I make them less sweet? Cut the sugar to 3/4 cup. It’ll change the texture a bit, but they’ll still be tasty!
Conclusion
There you go, friends! Your very own recipe for Vegan Peanut Butter Cookies that’s easy, fun, and totally delicious. See? Vegan baking isn’t scary at all—it’s a blast! With just a few ingredients, you’ve got a dairy-free, egg-free treat that’ll impress everyone.
Don’t be shy—mix it up with your favorite nut butters or toss in some extras. Maybe sprinkle some sea salt on top or sandwich them with frosting. You’re the boss of your cookies!
I’d love to know how it goes. Did they come out soft and chewy? Did you change anything? Drop a comment below or share pics on social media—I can’t wait to see! Got questions? Ask away. Now, go bake and enjoy every bite. You’ve got this!
Vegan Peanut Butter Cookies: A Beginner’s Delight
You'll love these soft, chewy vegan peanut butter cookies. They're simple, plant-based, and ready in minutes. Get the recipe and start baking now!
Ingredients
- 1 cup creamy peanut butter: The star of the show! Use natural peanut butter without extra oils or sugars for the best results. Want some crunch? Grab crunchy peanut butter instead.
- 1 cup brown sugar: This gives the cookies a rich flavor and keeps them nice and moist. No brown sugar? Regular granulated sugar works too!
- ¼ cup all-purpose flour: Just a little flour to hold everything together. Simple and easy.
- 1 tsp vanilla extract: Adds a sweet little kick to the peanut butter taste.
- 1 tsp baking powder: Helps the cookies puff up a bit while they bake.
- 2 tbsp plant-based milk: Pick your favorite—almond soy, or oat milk all work great. It makes the dough just right.
- A pinch of salt: Brings out all the flavors. Don’t skip it!
Instructions
- Preheat your oven to 350°F (175°C). Get it nice and hot so your cookies bake evenly. Easy peasy!
- Mix the peanut butter and sugar: Grab a big bowl and toss in 1 cup of peanut butter and 1 cup of brown sugar. Stir them together with a spoon until they’re all mixed up. It’s a little workout, but you’ve got this!
- Add the wet stuff: Pour in 1 tsp of vanilla extract and 2 tbsp of plant-based milk. Mix it all up until it’s smooth and creamy. Smells good already, right?
- Get the dry stuff ready: In another bowl, stir together 1/4 cup of flour, 1 tsp of baking powder, and a pinch of salt. This makes sure everything spreads out evenly in the dough.
- Mix it all together: Slowly add the dry stuff to the peanut butter mix. Stir until you’ve got a soft dough. Don’t mix too much—just enough so there’s no flour left showing. If it’s too dry, splash in a tiny bit more milk.
- Shape the cookies: Scoop out tablespoon-sized chunks of dough. Roll them into balls with your hands. Sticky dough? Pop it in the fridge for 10 minutes or dust your hands with flour.
- Set up the baking sheet: Line a baking sheet with parchment paper so nothing sticks. No parchment? Lightly grease it with some oil. Place the dough balls on the sheet, about 2 inches apart—they’ll spread a little!
- Make the crisscross: Grab a fork and press down on each ball, first one way, then the other, to make a cool crisscross pattern. It’s classic and helps them bake just right.
- Bake ‘em: Slide the baking sheet into the oven and bake for 10-12 minutes. Look for golden edges—the middles might still look soft, and that’s perfect. They’ll firm up as they cool.
- Cool the cookies: Take them out and let them sit on the baking sheet for 5 minutes. Then move them to a wire rack to cool all the way. Try not to eat them all hot from the oven—I dare you!