Easy Vegan Peanut Butter Cookies–Soft, Chewy & Less Sugar
Mmm. Soft chewy, caramelized golden brown, peanut-y cookies. Is there anything better? It instantly takes you back to your childhood, when you could just pinch off a piece at a time, chewing them down with a big grin, while grabbing a second cookie to stuff in your pockets when your mom wasn’t watching. Cookies good enough to dunk into chocolate almond milk, or serve a la mode with vanilla nice cream. And as an adult, cookies decadent enough to saddle up to a dark cup of joe, while light enough in sugar, refined grains, and added fats to make you feel good about your choice. All of these elements come together in this classic Vegan Soft Peanut Butter Cookies recipe.
If you love the rich, nutty flavor of a classic peanut butter cookie—but want a version that’s a little lighter and fully plant-based—you’re in for a treat. These Soft Vegan Peanut Butter Cookies are everything you crave: chewy in the middle, soft around the edges, and loaded with that nostalgic, roasted peanut flavor. Made with simple ingredients, lower in added sugar and fat, whole grains, and totally dairy-free and egg-free, this is a cookie recipe you can feel good about baking again and again. Whether you’re vegan or just craving a healthier homemade treat, these cookies deliver on taste and texture.
I love to bake up this recipe whenever I have some aquafaba (bean liquid) leftover from a can of beans or chickpeas (it gives me a good excuse!). Here’s what else I love about these cookies: Few ingredients that I always have on hand, rich in whole foods, and packed with soft textures and rich flavors!
Description
These soft, rich caramelized vegan peanut butter cookies are decadent enough to bring the child out in you, yet light in added sugars and refined ingredients.
- Place aquafaba and brown sugar in a mixing bowl and mix with an electric mixer (or standing mixer) until thick and stiff, about 8-10 minutes.
- Gently fold in vanilla, vegan butter, peanut butter with a spatula until blended (do not overmix).
- Mix whole wheat flour, peanut meal or flour, and baking soda in a small bowl and gently fold it into the aquafaba peanut butter mixture, just until blended (do not overmix).
- Place cookie dough in the refrigerator for 1 hour.
- Preheat oven to 375 F.
- Pinch off small pieces of cookie dough and roll into balls about 1 ½ inches in diameter. Place on two baking sheets sprayed with nonstick cooking spray, leaving room between cookies.
- Press with a fork dipped in flour horizontally and vertically to flatten cookies.
- Place in the center of the oven and bake for about 12-14 minutes, until tender but soft.
- Makes 20 cookies.
- Store in an airtight container or freeze.
Notes
To make aquafaba, use the liquid (about ½ cup) from one 15-ounce can of beans, such as chickpeas, white beans, or pinto beans. Learn how to make aquafaba in this step-by-step guide here.
To make this recipe gluten-free, substitute gluten-free flour blend for wheat flour.
- Prep Time: 1 hour 10 minutes (including chill time)
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 6 g
- Sodium: 138 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
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