These vegan peanut butter cookies are made with a short list of ingredients and come together in one bowl. They are perfect for the holidays and all year round, too. They are gluten free, dairy free, vegan and can be made paleo.
I cannot believe it's taken me this long to come out with a peanut butter cookie recipe like this.
It wasn't too long ago that I was obsessed with repeatedly making almond butter cookies. What was I thinking with waiting this long?
What makes vegan peanut butter cookies so great?
- You can make the cookie dough in one bowl. Less fuss and clean up!
- The batter makes 24 cookies. They are perfect to take to a party.
- You can make the batter the day before and leave it in the refrigerator overnight.
- They are gluten free, dairy free, and vegan.
- If you want to make them paleo, simply substitute almond butter.
What are the ingredients in these cookies?
- Peanut butter
- Maple syrup
- Vanilla extract
- Flaxseed meal
- Coconut sugar
- Cinnamon
- Baking soda
- Baking powder
How to make gluten free peanut butter cookies
Combine the dry ingredients in a medium bowl. Stir in the almond butter, maple syrup, and vanilla.
Stir the mixture together until it forms thick dough. This will take about a minute.
Transfer the mixture into the refrigerator for 30 minutes, and preheat the oven to 350°F (177°C).
Place 24 cookie dough balls onto a parchment lined baking sheet, at least 1" apart. I like to use a cookie scoop. Lightly press the balls down with a fork, creating a pattern. Bake for 12 minutes.
Let them cool on the sheet for at least 15 minutes before carefully transferring them to a wire rack to cool for another 10-15 minutes.
Recipe FAQ's
Can these cookies be made paleo as well?
Absolutely. This recipe originated from my vegan almond butter cookies. Simply swap out the peanut butter for almond butter.
Can I omit the cinnamon from this recipe?
I wouldn't. That's where most of the flavor comes from.
What about using chia seeds or hemp seeds instead of flaxseed meal?
I really don't know how that would turn out. It could work if you ground them into a powder, but I'm not sure. Please let me know if you do this and how they turn out.
How long will these last, and how can they be stored?
They will last for up to 3 days in an airtight container in the refrigerator.
Are they supposed to be crumbly? Did I do something wrong?
Yes, they are not dry at all, but they are a bit crumbly. They melt in your mouth a bit! 🙂
Easy to make, healthy ingredients, and delicious!
Vegan peanut butter cookies would be the perfect host or hostess gift. I'm bringing them everywhere I'm going this year throughout the holidays.
I make them year round though because all of the ingredients are accessible.
Be sure to make them for any nay-sayer friends or family members who question any healthier-for-you baking recipes.
Don't tell them the cookies are vegan until after they are finished having thirds and fourths! 😉
More healthy cookie recipes you'll love:
Best Paleo Chocolate Chip Cookies
Soft and Gooey Chocolate Tahini Cookies
Best Low Carb Chocolate Chip Cookies
Vegan Peanut Butter Cookies
Ingredients
- 1/2 cup coconut sugar
- 1/4 cup plus 1 tablespoon flaxseed meal
- 4 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups creamy peanut butter see notes
- 1/2 cup plus 1 tablespoon pure maple syrup
- 3 teaspoons pure vanilla extract
Instructions
- Combine the dry ingredients in a medium bowl. Stir in the almond butter, maple syrup, and vanilla.
- Stir the mixture together until it forms thick dough. This will take about a minute. Transfer the mixture into the refrigerator for 30 minutes and preheat the oven to 350°F (177°C).
- Place 24 cookie dough balls onto a parchment lined baking sheet, at least 1" apart. I like to use a cookie scoop. Lightly press the balls down with a fork, creating a pattern. Bake for 12 minutes.
- Let them cool on the sheet for at least 15 minutes before carefully transferring them to a wire rack to cool for another 10-15 minutes.
Notes
- Be sure you are using a creamy peanut butter. Otherwise, the cookies will be dry and crumbly.
- Measure out the peanut butter in a glass measuring cup. You will need a bit more than a standard 16-ounce jar.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
These cookies melt in your mouth and are peanut butter deliciousness! I love the simple and clean ingredient list and I already had everything on hand so it was even easier to whip these together. My husband and three kids also loved them. One of my daughters has an egg allergy so I love that she was even able to enjoy these with us. Serve these to guests and no one will have any idea they are vegan!
AMAZING!!! I've made peanut butter cookies in the past, but this recipe is by far the BEST! The cinnamon really makes these cookies great. Plus they are dairy free, gluten free, and vegan what more could we as for. LOVE the recipe, a must try.
These cookies came together so easily and were a delicious treat I didn’t mind sampling...more than once! The tiny humans approved too, so win-win!