These Vegan Peanut Butter Cookies are set to become a favourite. They’re dairy free, refined sugar free and gluten free, and they come together in about 15 minutes. Simple, satisfying and perfect for a quick treat.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Peanut Butter Cookies
- Substitutions
- Variations
- How to make Vegan Peanut Butter Cookies
- Leftovers
- Recipe FAQs
- You might also like
- Vegan Peanut Butter Cookies Recipe
Why this recipe works
These cookies are a crowd-pleaser because they combine familiar flavours—peanut butter and chocolate—into a quick, fuss-free bake. The recipe uses just a handful of ingredients and yields soft, slightly doughy cookies with a crisp edge when baked briefly.
They are naturally suited for plant-based and gluten-free diets when you use gluten-free plain flour. With minimal prep and short bake time they’re ideal for baking with kids or for when you want something warm and comforting fast.
Ingredients to make Vegan Peanut Butter Cookies
- Coconut oil – a vegan alternative to butter; use melted.
- Maple syrup – a natural sweetener that adds depth.
- Peanut butter – smooth or crunchy depending on preference.
- Plain flour – gluten-free works well here; regular plain flour also works.
- Salt – a pinch enhances the flavours.
- Chocolate – chopped dark chocolate is my favourite, but any chocolate or chips will do.
See recipe card for exact quantities.
Substitutions
- Coconut oil: swap for vegan butter, regular butter, or a neutral oil.
- Maple syrup: replace with honey (if not strictly vegan) or agave. For date paste, use roughly double the volume.
- Peanut butter: almond butter, cashew butter or sunflower seed butter (sunbutter) are good alternatives.
- Flour: try almond, oat or coconut flour, but expect a slightly different texture; binding may vary.
- Chocolate: omit or substitute with butterscotch chips, raisins or your favourite mix-ins.
Variations
- Deluxe: press a thumbprint of chocolate into each cookie after baking, or make cookie bars and top with ice cream.
- Oaty: stir in rolled oats for a heartier peanut butter oatmeal cookie.
- Kid-friendly: let children help measure, mix and roll the dough—this recipe is a great introduction to baking.
How to make Vegan Peanut Butter Cookies
Step 1: Preheat the oven to 180°C (350°F). Melt the coconut oil gently over low heat.
Step 2: In a large bowl combine the melted coconut oil, maple syrup, peanut butter and a pinch of salt. Mix until smooth.
Step 3: Stir in the plain flour and the chopped chocolate until a soft dough forms.
Step 4: Divide the dough into six equal portions, roll into balls and place them on a lined baking tray.
Step 5: Flatten each ball slightly with a fork or the bottom of a glass. Bake for 11 minutes at 180°C.
Step 6: Remove from the oven and let cool for 1–2 minutes. The cookies will be soft to the touch; cooling firms the exterior while keeping the centre tender.
Hint: For a gooey centre take them out when still slightly doughy; bake a couple more minutes if you prefer them crispier.
Leftovers
This recipe yields six cookies. Store any extras in an airtight container at room temperature for a few days, or freeze for longer storage.
Recipe FAQs
Yes. This recipe is fully vegan and uses no eggs; plant-based fats and binding from flour and peanut butter create the right texture.
Use a gluten-free plain flour blend in place of regular flour. The rest of the ingredients remain the same and produce a tasty gluten-free cookie.
These cookies are a lighter take compared with traditional recipes that use refined sugar and butter. They still contain calories and should be enjoyed in moderation.
Both work well. Choose crunchy if you want nutty texture, or smooth for a uniform, softer bite.
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Vegan Peanut Butter Cookies
Ingredients
- 4 tsbp coconut oil, melted, roughly 60g
- 4 tbsp maple syrup
- 2 tbsp peanut butter, smooth or crunchy
- 150 g plain flour, (I use gluten-free) roughly 1 cup
- 1 pinch salt
- 75 g chocolate, (I use dark) chopped
Instructions
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Preheat the oven to 180°C. Melt the coconut oil over low heat.
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Combine the melted coconut oil, maple syrup, peanut butter and salt in a large bowl and mix.
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Add the flour and chopped chocolate and mix until a soft dough forms.
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Divide into 6 balls and place on a lined baking tray.
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Press each ball down slightly with a fork or the bottom of a glass and bake for 11 minutes at 180°C.
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Remove from the oven while still slightly soft and let cool for 1–2 minutes to set the edges while keeping the middle tender.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container at room temperature for a few days.
To Freeze: Freeze in an airtight container for up to 3 months.
Tip 1: Smooth or crunchy peanut butter both work.
Tip 2: These are best enjoyed warm.
Tip 3: For firmer cookies bake a couple of minutes longer.