Soft, chewy, homemade vegan peanut butter cookies.
These vegan peanut butter cookies are impossible to stop eating!!!
It’s been over six years since I first shared the recipe for these peanut butter cookies on the blog, and yet it is still one of the most popular recipes I’ve ever posted, with readers writing in pretty much on a daily basis to say how much they love these cookies.
One reader even emailed me to say she’d entered the recipe into a contest… and these peanut butter cookies took home first prize!
The cookies are so deliciously light, soft, chewy, and better than any other peanut butter cookie—vegan or not—that I’ve ever tried.
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Above – watch the video how to make vegan peanut butter cookies!
The first time I made the recipe, I remember being shocked it could possibly be vegan.
How could there be no eggs or butter?!?!
They tasted way too good!
I’ll never forget how excited I was the first time I brought these peanut butter cookies to a pool party and heard that people couldn’t stop raving about them.
I loved seeing their surprised faces upon hearing the secret that the cookies were vegan. Yes, vegan peanut butter cookies that didn’t taste vegan.
(Ten years ago, veganism was much less mainstream than it is today.)
The recipe has another secret: applesauce! It makes these cookies so amazingly melt-in-your-mouth soft!
P.S. Be sure to also try my Chocolate Peanut Butter Nice Cream, because it is a huge reader favorite.
Discerning eyes might notice that although I roll the cookies into seven balls in the video, only six cookies come out of the oven…
This may or may not be due to the fact that I ate one of the cookie dough balls instead of baking it with the others.
My favorite part of vegan baking is that, since there are no raw eggs, you get to eat as much raw cookie dough as you could possibly want.
To be honest, sometimes when I make these cookies, none of them make it into the oven!
If you’ve been reading the blog for a while, you probably remember the original version of the recipe, posted back in 2011. It’s become so popular that I went back to it this past weekend to see if I could get the cookies even healthier while keeping them just as soft and perfect.
I was indeed able to decrease the sugar from the original version, and they are still just as delicious!
Leftover Peanut Butter? Make A Peanut Butter Banana Smoothie!
For More Recipes: Healthy Cookies – 100 Recipes
Vegan Peanut Butter Cookies
- 1/2 cup peanut butter, or allergy-friendly sub
- 3/4 tsp baking soda
- 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
- 1/3 cup sugar, unrefined if desired
- 2 tbsp applesauce
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- *If you're a visual person, be sure to watch the video above showing how to make the vegan peanut butter cookies!Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.View Nutrition Facts
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Have you ever made vegan cookies?
Or have you ever made any vegan dessert? The best part about vegan peanut butter cookies is the lack of raw egg in the batter. So no one can stop you from eating as much cookie dough as you want!
For more peanut butter recipes: 50+ Healthy Peanut Butter Recipes.