Vegan Peanut Butter Cookies

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

Vegan Almond Butter Cookies

Keto Snickerdoodle Cookies

Best Low Carb Chocolate Chip Cookies

Vegan Peanut Butter Cookies

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.

5 from 5 votes

Print Pin Rate

Course: Dessert

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 24

Author: Monica Stevens Le

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.

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Monica Stevens Le

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.