Eggless peanut butter cookies
These vegan peanut butter chocolate chip cookies are delicious and decadent. Full of peanut butter flavor, rich and and moist.
These cookies are
- kid friendly
- moist
- delicious
- decadent
- full of peanut butter flavor
- easy to make
Ingredients
- Thick, creamy peanut butter – I used chunky peanut butter because that’s what I had on hand. It added a nice extra texture to the cookies. Use whatever you have on hand.
- Vegan butter – Every vegan butter has a little bit different moisture and fat content. This will vary the amount of plant based milk you need to use. I used country crock’s olive oil vegan butter because that’s what I had on hand.
- Brown and white sugar – Make sure to use organic, because it’s vegan. Or use a vegan sugar. I love using brown sugar because it keeps the cookies chewy and white sugar because it helps the cookies to spread.
- Vanilla
- Baking powder
- All purpose flour
- Salt – This just enhances all of the flavors
- Soy milk – Or use whatever dairy free milk you have. The amount of soy milk you use depends on how much water content your peanut butter and vegan butter have.
Helpful tips
These cookies are really delicate when you take them out of the oven, but they firm up once they’ve cooled. Try not to move them too much after getting them to a cooling rack.
If you’d like crunchy cookies, before baking, push the cookie balls down with a fork. This spreads them out more and makes them bake evenly.
I love baking my cookies to the point where the outer edges are golden but the inner part looks a little soft. They firm up once they’ve cooled.
If these cookies don’t spread for you, push them down with the back of your spatula, right after baking.
Let your vegan butter sit out and warm up a little before mixing. You want the peanut butter, and vegan butter to be about the same temperature.
It also helps if your plant based milk sits out and warms up slightly before mixing.
You may need to use more soy milk, depending on the water and fat content of the peanut butter and vegan butter you use. You want to be able to easily roll the dough into balls without them being too wet and sticky.
Specialty ingredients & tools
Where to find, how to use, why to use
Storing & freezing tips
These cookies can be stored in an air tight container in the pantry for about 5 days.
They can be frozen for up to 3 months.
Making these gluten free
To make these cookies gluten free, use all purpose gluten free flour. You will also have to use a flax egg. Mix 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 5 minutes, then add to the wet ingredients.
This will help the cookies to not crumble as much.
FAQ’s
Can I freeze the cookie dough?
Yes! This cookie dough freezes really well. Just let it thaw out completely before baking.
Can I use coconut oil instead of butter?
Yes! Coconut oil makes a good substitution for butter. Melt it in the microwave, and then let it cool slightly before using.
Can I use only brown or only white sugar?
You can, but the consistency will be different.
Can I make these oil free?
If you’d like to make these oil free, use apple sauce instead. The texture will be a bit different though, and they might now spread well. So, you will have to push them down after baking.
Can I use less sugar?
If you’d like these cookies to be less sweet, only use ¾ cups of sugar.
More recipes you’ll love
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- Vegan oatmeal chocolate chip cookies
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Vegan peanut butter chocolate chip cookies
Ingredients
- ½ cup vegan butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup peanut butter
- 3 tablespoons soy milk
- 1 tablespoon vanilla
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dairy free chocolate chips
Instructions
- Pre-heat oven to 350 degrees. Grease or line a baking sheet
- Let the vegan butter sit out for a few minutes and come to room temperature. Mix the vegan butter with the white and brown sugars.½ cup vegan butter, ½ cup white sugar, ½ cup brown sugar
- Add the vanilla, soy milk, and peanut butter and mix well.1 cup peanut butter, 3 tablespoons soy milk, 1 tablespoon vanilla
- Add in the flour, baking powder and salt. Mix until flour is all mixed in, but don't over mix. It will make the cookies tough. If the dough seems crumbly and doesn't roll easy, add an extra tablespoon or two of soy milk.1½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Mix in the chocolate chips. Roll into balls and bake for 12-15 minutes, or until the edges are golden and top is slightly golden brown. These cookies are delicate when warm, so be careful when transferring them to a cooling rack. They will firm up when they cool.1 cup dairy free chocolate chips
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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