These Dairy-Free Peanut Butter Cookies are the ultimate treat; soft, chewy, and absolutely delicious. They are almost too easy to make and come together with a handful of simple ingredients in about 20 minutes. There’s no better way to satisfy your sweet tooth than with these melt-in-your-mouth vegan peanut butter cookies.
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Out of all of my cookie recipes, this one for peanut butter cookies has got to be my favorite. I can't think of an easier, more versatile, and delicious treat. I've made it for all of my friends and family at some time or another, and they've all loved it!
If you love vegan cookies as much as I do, you’ll love these vegan cookie recipes -- Vegan Thumbprint Cookies, White Chocolate Macadamia Cookies, and Vegan Nutella Cookies.
Why You’ll Love This Dairy-Free Peanut Butter Cookie Recipe
- Fast: Once the craving for cookies hits, you can get these cookies out of the oven and into your mouth in less than 30 minutes.
- Modifiable: You can change the recipe to suit your tastes and use a different nut butter, throw in some nuts, add chocolate, and make the recipe yours.
- Universal appeal: Who doesn’t love peanut butter? No need to worry these cookies won’t go over well as everyone loves peanut butter.
- Vegan: I always make my peanut butter cookies vegan so they don’t have butter or eggs.
Ingredients
- Peanut butter: Peanut butter is the hero in this recipe so use good quality, all-natural peanut butter for the best taste and texture. Look for a peanut butter that only lists peanuts and possible salt as the ingredients. It should also have floating oil on the top, which you will later mix into the peanut butter. Peanut butters that come with other ingredients like oil and sugar have a totally different texture will NOT work in this recipe as they have a completely different consistency.
- Flour: All-purpose flour works well in these cookies but if you want to make them gluten-free use a 1-1 gluten-free flour.
- Brown sugar: Brown sugar adds a caramel-like sweetness to these cookies.
- Dairy-free milk: Use your favorite dairy-free milk, unsweetened. If you use sweetened milk your cookies may turn out too sweet.
- Baking powder: A touch of baking powder helps the cookies rise.
- Vanilla: Use real vanilla extract for added flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the type of nut butter: These cookies would taste great if you used almond or cashew butter.
- Make them nut-free: Try using a seed butter like pumpkin or sunflower seed if you want to make the cookies nut-free.
- Add chocolate: Feel free to throw in mini chocolate chips or drizzle the cookies with melted chocolate. Peanut butter and chocolate are such a great combination so you can’t go wrong no matter how you add some chocolate.
- Sprinkle in some nuts: Finely chopped peanuts would add some texture and more peanutty goodness to these cookies.
How to Make Dairy-Free Peanut Butter Cookies
Preheat the oven and get your baking pan ready to make these cookies.
Step 1: Combine all the ingredients. Place all the ingredients in a mixing bowl and stir well.
Step 2: Roll out the dough. Use a cookie scoop to portion the dough, then roll out the cookie dough balls into a sphere. Place the dough balls on a parchment-lined baking sheet.
Step 3: Press with a fork. Use a fork to press a pattern on top of each cookie and press the dough ball flat.
Step 4: Make an X. Turn the fork 90° to make an X on top of each cookie.
Step 5: Bake the cookies. Place the cookies in an oven preheated to 350 and bake for 10 minutes.
Serving Suggestions
This recipe for Dairy-Free Peanut Butter Cookies goes well with just about anything. Here are some great examples to eat with your non-dairy cookies:
- Pair them with this whipped coffee or creamy lemonade for an afternoon snack.
- Make for dessert with this vegan caramel dip or this vegan chocolate mousse.
- Prepare for a post-workout snack with this mango blueberry smoothie.
- Use this recipe to make these cookies into these peanut butter and jelly sandwich cookies.
Expert Tips
- Store the cookies: Leftover no-butter peanut butter cookies will keep on the kitchen counter in an airtight container for 3-5 days. Flash freeze leftovers and store them in the freezer for up to 3 months.
- Use your hands: I use a wooden spatula to mix all the ingredients and then use my hands to blend them. Since the dough is quite thick this method makes it easier.
- Invest in a cookie scoop: Use a cookie scoop or tablespoon to scoop out the dough. You want all the dough balls to be the same size so they cook up at the same pace.
- Use fresh peanut butter: It is easier to blend fresh, creamy peanut butter than peanut butter you’ve had in the fridge for months.
Recipe FAQs
In most baking recipes, white and brown sugar can easily be substituted on a one-to-one basis, but I find in this cookie recipe, that brown sugar works better by adding more moisture and a deep caramel-like sweetness.
If you find your cookies are crumbly and falling apart it could be because you added too much flour. The best way to measure flour is to scoop the flour into the measuring cup and then use a knife to level it off.
More Dairy-Free Cookies and Treats
Dairy-Free Peanut Butter Cookies
Equipment
- fork
- baking sheet
Ingredients
- 1 cup natural peanut butter
- ¼ cup + 2 tablespoon all-purpose flour
- ¾ cup brown sugar
- ¼ cup dairy-free milk
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- To a large bowl, add the peanut butter, flour, sugar, baking powder, vanilla, salt, and milk.
- Combine all of the ingredients well. I like to combine with a spatula first, then use my hands.
- Line a baking sheet with parchment paper.
- Roll the cookie dough into balls, about 1 inch in diameter and place on the baking sheet.
- Using a fork, make an X shape on top of each cookie to flatten it.
- Bake the cookies at 350*F/ 175*C for 10 minutes.
Video
Notes
- Store the cookies: Leftover no butter peanut butter cookies will keep on the kitchen counter in an airtight container for 3-5 days. Flash freeze leftovers and store them in the freezer for up to 3 months.
- Use your hands: I use a wooden spatula to mix all the ingredients and then use my hands to blend them. Since the dough is quite thick this method makes it easier.
- Invest in a cookie scoop: Use a cookie scoop or tablespoon to scoop out the dough. You want all the dough balls to be the same size so they cook up at the same pace.
- Use fresh peanut butter: It is easier to blend fresh, creamy peanut butter than peanut butter you’ve had in the fridge for months.
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