Unassuming yet undeniably delicious, this vegan peanut butter cookie recipe yields a delectable cookie that is simple to make, irresistibly munchable, and a perfect pack-a-long snack to share with others or to enjoy all to yourself! When you make them, you’ll discover a cookie that is not only scrumptious, but also perfectly textured: crispy golden brown edges and soft cakey goodness in the center – the ideal for dunking in a glass of plant-based milk!
What I love about this vegan peanut butter cookie recipe
This vegan peanut butter cookie recipe has many assets, both in the process of baking them and the product once baked, so I’ve listed a few to inspire you to give them a try!
- The ease with which anyone can make these cookies is one of the best aspects about them. It takes but 9 ingredients and only 17 minutes!
- You can use a gluten-free flour mix, like this Krusteaz Gluten-Free Flour Mix, and it’ll turn out as well as all-purpose flour does.
- The intoxicatingly pleasant aroma of these cookies fresh out of the oven is heavenly.
- The crispy, golden brown texture on the outside, but the soft, cake-y texture on the inside is an amazing duality.
- The perfect dunkability of this baked goodie with a cup of coffee or a cold glass of plant-based milk makes it even more enjoyable.
- And the ability to share them with others, which is what baked goodies are all about, right?!
But really, these vegan peanut butter cookies are totally delicious, and what more reason do you need than that?
Dunkability Index
The test of a good cookie lies in its ability to be successfully dunked. To me, cookies that can withstand the duress of dunking are worthy of the name, and this vegan peanut butter cookie recipe surely produces baked discuses of sheer bliss that rises to the occasion and can be plunged with pride into your beverage of choice.
The secret of this cookies dunkability has to do with its texture: firm around the edges, but softer near the center. The stalwart and golden brown outside of the cookie maintains its structural integrity in the face of erosion via plant-based milk or coffee or tea, which in turn enables the softer inside of the cookie to soak up the liquid without issue.
Anyone who has dunked a cookie before has surely experienced the profound disappointment of going in for a dunk, only to have the cookie immediately saturate with liquid and break off suddenly, plopping into the glass of milk and disappearing into the opaque white depths, the last remnants of the cookie seen as sediment salvaged sadly after all the milk has been drunk.
So if you’re looking for a vegan cookie that won’t crumble under the pressure, but will instead maintain its composure whilst dunked, then you have to try this vegan peanut butter cookie recipe!
Also, I’d recommend you bake the cookies for the longer of the bake times – 14 minutes – to really ensure the structure of the cookie is completely sound pre-dunk.
Tips for the Perfect Peanut Butter Cookie Dough
On a scale from carefree to high maintenance doughs, this peanut butter cookie dough is pretty chillaxed. While it’s not as laid back as a bread dough, which can be kneaded into oblivion or until your forearms burn, it’s also not as high maintenance as a cake batter, which if overmixed can ruin an otherwise fluffy sponge; somewhere in between the two ends of the dough spectrum is where cookie dough lies, where one is still careful not to overmix it, but also not too worried about modifying or messing with the dough a little bit if you have to.
So even though this cookie dough in general is not the most difficult of doughs, there are still some tricks with this vegan peanut butter cookie recipe that will help to yield the best peanut butter cookies possible.
- If the dough is too sticky to handle or to roll, add a little extra flour in half tablespoons or so, until it is easier to work with
- Cover and let rest the dough in the fridge for 30 minutes
- Give the cookies 1 to 2 inches of bubble space on the baking sheet, so that they can fully expand into maximum cookie-ness while baking
Follow one or all of these tips, and your vegan peanut butter cookies are bound to be a success.
Try This Vegan Peanut Butter Cookie Recipe!
This vegan peanut butter cookie recipe is one to bookmark! It yields incredibly dunkable cookies that are easy to make and perfect to share. So if you love peanut butter-centric cookies that have a wonderful texture, then you’re going to have to make these!
Classic Vegan Peanut Butter Cookie
Equipment
- Baking Sheet
- Silicon Baking Mat
Ingredients
- ¼ cup smooth peanut butter
- ⅓ cup vegan butter, microwaved for 10 seconds until soft
- 1 tablespoon maple syrup
- ½ cup brown sugar
- 1 tablespoons ground flaxseed
- 3 tablespoons soy milk, or your favorite plant-based milk
- ¾ cup gluten-free flour mix (or all-purpose flour), plus 1 – 3 tablespoon(s) extra if the dough is too sticky
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F, and line a baking sheet with parchment paper or a silicon baking mat.
- Whisk together the peanut butter, vegan butter, maple syrup, brown sugar, flaxseed and soy milk in a large mixing bowl, until smooth.
- Sift the flour, baking soda and salt into the mixing bowl, and fold together the ingredients with a spatula until everything is combined.
- Scoop about a tablespoon of dough and roll it slightly into a walnut-sized ball. Then, place it on a baking sheet, gently flattening it with your hand. This should yield anywhere from 10 – 12 cookies.Note: If the dough is too sticky to handle, consider folding in an additional 1 – 3 tablespoons of flour.
- Bake the cookies in the oven for 12 – 14 minutes, until the bottoms are a crispy golden brown and the cookies are firm to touch on top.
Video
Notes
Nutrition
Did you enjoy this vegan peanut butter cookie recipe? If so, leave a comment and recipe rating before you go!
Also, if you absolutely love vegan cookies, then check out my category, Vegan Cookies, for more fantastic, delectable baked goodies.
May you have good food in good company,
That Vegan Nephew
Lulu: “Mmmm, peanut butter …”