If you have a soft spot for peanut butter and a sweet tooth, this Vegan Peanut Butter Sugar Cookies Recipe will become your new go-to treat in no time. These cookies perfectly blend the creamy richness of peanut butter with just the right amount of sweetness, all while staying completely plant-based and delightfully simple to whip up. Imagine biting into a cookie that is tender yet just a little crispy around the edges, with that classic peanut buttery flavor shining through every crumb. Whether you’re a seasoned vegan or just looking to try something deliciously different, this recipe promises to satisfy your cravings and add a cozy touch to any day.
Ingredients You’ll Need
Gathering the right ingredients is half the fun of baking these Vegan Peanut Butter Sugar Cookies Recipe. Each component plays a crucial role, from providing moisture and texture to delivering that wonderful peanut buttery taste and a touch of sweetness.
- Peanut butter: Creamy or chunky, it gives these cookies their signature flavor and moist texture.
- Granulated sugar: Sweetens the dough perfectly and helps create a slight crisp on the outside.
- Almond milk (or any plant-based milk): Keeps the cookies moist without adding dairy.
- Vanilla extract: Adds warmth and depth that complements the peanut butter beautifully.
- All-purpose flour: The base that gives structure and chewiness to the cookies.
- Baking soda: Helps the cookies rise just enough for a tender bite.
- Salt: Balances the sweetness and boosts the overall flavor.
- Extra sugar for rolling (optional): Adds a delightful sparkle and crunch when you roll the dough balls before baking.
How to Make Vegan Peanut Butter Sugar Cookies Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). Lining a baking sheet with parchment paper ensures that your cookies won’t stick and makes cleanup a breeze. This small prep step makes a world of difference for perfectly baked cookies.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir everything until you achieve a smooth and creamy mixture. This is where the magic starts—the peanut butter melds with the sugar to create a luscious base.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this dry mix into the wet ingredients, taking care not to overmix. Your dough should be thick but easy to handle. This gentle blending ensures your cookies stay tender and chewy.
Step 4: Shape the Dough
Roll the dough into 1-inch balls using your hands. For an extra touch of sparkle and sweetness, roll the balls in additional sugar before baking. This is a simple trick that gives your cookies a lovely texture and appearance.
Step 5: Flatten the Dough
Place the dough balls on your prepared baking sheet, spaced about 2 inches apart. Gently press each ball with a fork to create a classic crisscross pattern. This not only looks charming but helps the cookies bake evenly and crisp up just right around the edges.
Step 6: Bake and Cool
Bake your cookies for 8 to 10 minutes, keeping an eye on the edges until they turn a beautiful golden color and the centers feel set but still soft. Let them cool on the baking sheet for five minutes—this step allows them to firm up without breaking. Then, transfer them to a wire rack to cool completely, so every bite is just perfect.
How to Serve Vegan Peanut Butter Sugar Cookies Recipe
Garnishes
Sprinkling a pinch of flaky sea salt on top right after baking can elevate the flavor dramatically by balancing the sweetness and intensifying the peanut butter taste. You can also drizzle vegan chocolate or melted peanut butter for a decadent touch.
Side Dishes
These cookies pair beautifully with a cold glass of almond milk or your favorite plant-based latte. If you’re serving a crowd, consider offering a variety of vegan ice creams for people to sandwich these cookies in between—pure bliss!
Creative Ways to Present
For a fun twist, stack the cookies with layers of vegan cream cheese frosting or peanut butter mousse for an impressive dessert. Wrapping them up individually in wax paper tied with a ribbon also makes for a thoughtful homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Peanut Butter Sugar Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to a week—perfect for enjoying over several days without losing that fresh-baked feel.
Freezing
You can freeze baked cookies or raw dough alike! Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. For dough, shape and freeze the balls before baking. Both will keep for up to three months, making it easy to bake fresh cookies whenever a craving hits.
Reheating
To refresh frozen or day-old cookies, warm them in the oven at 300°F (150°C) for about 5 minutes. This revives their softness and the intoxicating aroma of peanut butter will fill your kitchen once again.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter adds a wonderful texture contrast with little bits of peanuts inside each bite, making your Vegan Peanut Butter Sugar Cookies Recipe even more exciting.
What if I don’t have almond milk?
You can substitute any plant-based milk like soy, oat, or coconut milk. Just make sure it’s unsweetened to avoid altering the cookie’s sweetness balance.
Can I add chocolate chips to this recipe?
Yes, feel free to fold in vegan chocolate chips before shaping the dough. It’s a delicious way to mix up the flavors and make these cookies even more indulgent.
How do I make sure my cookies don’t spread too much?
Make sure your dough isn’t too warm or greasy from the peanut butter, and chill it briefly if necessary before baking. Baking on parchment paper also helps maintain their shape nicely.
Are these cookies gluten-free?
The original recipe uses all-purpose flour, which contains gluten. To make gluten-free versions, try substituting with a 1-to-1 gluten-free baking flour blend, and adjust moisture as needed.
Final Thoughts
These Vegan Peanut Butter Sugar Cookies Recipe are hands down one of those special treats that feel both nostalgic and fresh at the same time. Simple ingredients come together effortlessly to create cookies bursting with flavor, perfect for sharing or savoring all to yourself. So go ahead, give this recipe a try—you deserve a little peanut buttery joy in your life today!
Print
Vegan Peanut Butter Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Peanut Butter Sugar Cookies are a deliciously simple treat made without any animal products. They combine creamy peanut butter with a touch of sweetness and a hint of vanilla, baked to perfection with a slight crunch on the edges and a soft center. Perfect for a quick snack or dessert that everyone can enjoy.
Ingredients
Wet Ingredients
- 1 cup peanut butter (smooth or chunky)
- 3/4 cup granulated sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- Extra sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. The dough will be slightly thick.
- Shape the dough: Roll the dough into 1-inch balls. For extra sweetness and a bit of crunch, you can roll the dough balls in additional granulated sugar if desired.
- Flatten the dough: Place the dough balls evenly spaced on the prepared baking sheet. Use a fork to gently flatten each ball, pressing down to create a crisscross pattern on the top.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden and the centers are slightly firm to the touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they achieve the perfect texture.
Notes
- For a nuttier texture, use chunky peanut butter instead of smooth.
- Substitute almond milk with any other plant-based milk such as oat or soy milk.
- Rolling the dough balls in sugar before baking adds a sweet crunch but can be omitted for a lower sugar option.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
