Hey everyone! I hope you’re all making the most of a little more time at home, and hopefully not going too crazy. I’ve been working on recipes that you make with pantry items and using not too much fresh food since we’re all running a little low right now, and these cookies are the next recipe in that series!

My parents recently went vegan, so I’ve been experimenting with vegan recipes a lot more lately. I’m really always surprised at the things you can make without eggs or butter, and how good they really can be. These are no exception, and honestly are a new fav for me.

The thing that I love about this recipe, and a lot of other vegan recipes, is that it’s super simple. You don’t have to fuss with a lot of ingredients, plus you probably already have everything you need. There’s no weird egg replacers in this recipe, and no odd ingredients. Honestly, I think it’s a solid peanut butter cookie recipe to use no matter what!

How to Make Vegan Peanut Butter Cookies

Alright so we’re starting with the peanut butter and sugar. I have a couple of important notes here- first, you really don’t want to use the natural peanut butter here- the thick, sugary, classic, creamy peanut butter gets you to the texture we want here. We’re making a treat, okay?

So you beat the peanut butter and sugar together until combined. Keep in mind, we’re not dealing with eggs or butter here, so you really don’t have to beat until fluffy, just until fully combined.

Then, go ahead and beat in the vanilla extract and the milk. As I mentioned, this recipe is vegan- that means you can use almond milk, rice milk, oat milk, soy milk- whatever your milk preference is. In this case, you can absolutely also use cow’s milk if that’s what you’ve got- it will work just as well!

At this point the mixture will look a little wet, and might look like it has separated- that’s okay! We’re then going to beat in the flour, baking soda, and salt until completely incorporated. The dough will come together quickly, and should be fairly soft.

Then, scoop the cookies out onto a parchment lined baking sheet. I like to sprinkle the tops with a little extra sugar to add some texture before doing the classic fork cross-hatch, pressing down gently in both directions. Bake them for about 12 minutes, or until the edges are just starting to become a light golden-brown. Cool, and enjoy!

Vegan Peanut Butter Cookies

Servings 20 cookies


  • 1 cup creamy peanut butter (not the natural kind)
  • 1 cup sugar (plus more for sprinkling)
  • 1/2 cup almond milk (or your milk of choice)
  • 2 tsp. vanilla extract
  • 1 1/4 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt


  1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper. Set aside. 

  2. In a large bowl, beat together the peanut butter and sugar until just combined. Add in the milk and vanilla extract, and beat together until combined. It might look a little separated at this point- that's okay though. 

  3. Add in the flour, baking soda, and salt. Beat until a dough forms and there are no dry pockets of flour. Scoop the dough into rounded tablespoonfuls onto your prepared baking sheet about 2 inches apart. 

  4. Sprinkle the top of each cookie dough ball lightly with some extra sugar. Using a fork, press each dough ball down in one direction, and then in the opposite direction to create the cross-hatch look. 

  5. Bake for 12-13 minutes, or until the cookies are just becoming lightly brown on top. They will look puffy, but they will settle as they cool. Enjoy! 

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