If you’re craving a delightful treat that combines nutty richness with just the right touch of sweetness, then you are going to love this Vegan Peanut Butter Sugar Cookies Recipe. These cookies are tender, chewy, and so wonderfully flavorful, making them the perfect plant-based dessert to satisfy your sweet tooth. With just a few simple ingredients and minimal fuss, this recipe creates a batch of cookies that taste like they took hours to make but actually come together in no time at all. Whether you’re new to vegan baking or a seasoned pro, these cookies will quickly become a beloved classic in your recipe box.
Ingredients You’ll Need
This recipe shines because of its straightforward, easy-to-find ingredients. Each one plays a crucial role, whether it’s adding creamy texture, the perfect crumb, or the signature sweet and nutty flavor that makes these cookies so addictive.
- Peanut butter: The star ingredient that gives these cookies their deep, nutty flavor and moist texture.
- Granulated sugar: Sweetens the dough while also helping give the cookies a slight crispness on the edges.
- Almond milk: Keeps the cookies soft and helps bind the ingredients together without any dairy.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour: The foundation for structure in these cookies, making them tender but sturdy enough to hold their shape.
- Baking soda: Provides a gentle lift that keeps the cookies light and chewy.
- Salt: Balances the sweetness and intensifies the peanut buttery goodness.
- Extra sugar for rolling (optional): Adds a lovely sparkle and extra crunch if you like your cookies with a bit of a sugary finish.
How to Make Vegan Peanut Butter Sugar Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This ensures it’s nice and hot for baking your cookies evenly, giving you the perfect golden edges and tender centers every time. Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir everything together until the mixture is smooth and creamy. This is where the magic begins – the peanut butter’s richness blends with the sweetness to create a luscious cookie base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This mix ensures an even distribution of leavening and seasoning throughout your dough. Slowly add this to the wet mixture, stirring gently until just combined to keep the dough tender. The dough should feel slightly thick but still easy to work with.
Step 4: Shape the Dough into Balls
Roll your dough into 1-inch balls to make perfectly sized cookies. If you love a little extra sparkle and sweet crunch, roll the dough balls in sugar before placing them on your baking sheet. This optional step adds a delightful contrast of texture and sweetness.
Step 5: Flatten and Create Pattern
Place each dough ball onto your prepared baking sheet. Use the back of a fork to gently flatten each ball, creating a charming crisscross pattern that also helps your cookies bake evenly. This step gives the cookies their classic peanut butter cookie look and helps regulate their thickness.
Step 6: Bake to Perfection
Bake the cookies for 8 to 10 minutes, or until the edges turn golden and the centers are just set but still soft. Keep an eye on them – you want that beautiful chewy texture rather than dryness.
Step 7: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This resting time is key to getting the right consistency and making sure they hold together when you take a bite.
How to Serve Vegan Peanut Butter Sugar Cookies Recipe
Garnishes
These Vegan Peanut Butter Sugar Cookies are stunning on their own, but you can easily dress them up with a simple sprinkle of coarse sugar before baking or a light drizzle of dairy-free chocolate afterward for a little extra flair and decadence.
Side Dishes
Pair these cookies with a cold glass of your favorite plant-based milk, a cup of herbal tea, or a latte made from almond or oat milk. The smooth, creamy drinks complement the nutty sweetness perfectly, making for a cozy snack or after-dinner treat.
Creative Ways to Present
For a fun twist, sandwich two cookies together with vegan chocolate spread or peanut butter for a luscious cookie sandwich. You could also sprinkle chopped peanuts or vegan mini chocolate chips on top before baking to add texture and visual appeal that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Vegan Peanut Butter Sugar Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week, making them a great make-ahead snack for busy days or unexpected guests.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or zip bag. This method prevents the cookies from sticking together. They freeze beautifully for up to three months and thaw quickly at room temperature.
Reheating
To enjoy freshly warmed cookies, pop them in the oven at 300°F (150°C) for a few minutes or microwave for about 15 seconds. This helps revive their softness and brings out their irresistible aroma, just like they’ve come straight from the oven.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter adds a delightful textural contrast to the cookies, making each bite even more interesting without compromising the overall flavor.
What’s the best flour to use for this recipe?
All-purpose flour works perfectly here, but you can also try a gluten-free blend if you need to avoid gluten. Just be sure to check the blend includes xanthan gum or a similar binder for best results.
Can I substitute almond milk with another plant-based milk?
Yes! Any plant-based milk like oat, soy, or coconut milk works well. Just use the same amount to maintain the dough’s consistency.
How can I make these cookies less sweet?
You can reduce the granulated sugar slightly, but keep in mind this might alter the texture and how they brown. Start with reducing by 1 to 2 tablespoons and adjust to your taste preference.
Are these cookies suitable for kids?
Definitely! These cookies are simple, wholesome, and free of common allergens like eggs and dairy, making them a great treat for children with dietary restrictions or anyone who loves a tasty vegan snack.
Final Thoughts
There’s something truly special about sharing a batch of homemade cookies, especially when they are as simple, delicious, and comforting as this Vegan Peanut Butter Sugar Cookies Recipe. Whether you’re a longtime plant-based eater or just curious to try a new twist on a classic cookie, these treats will bring warmth and joy to your kitchen. Grab your mixing bowl, invite a friend to bake with you, and enjoy every bite of these chewy, nutty delights that prove vegan baking can be absolutely irresistible.
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 delightful treat that combines creamy peanut butter with a perfect balance of sweetness. Made without any animal products, they are soft, chewy, and easy to prepare, making them an excellent option for a quick vegan dessert or snack. With simple ingredients and straightforward steps, these cookies promise a deliciously nutty flavor and a tender texture that everyone will 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix wet ingredients: In a large bowl, combine the peanut butter, granulated sugar, almond milk, and vanilla extract. Stir thoroughly until the mixture is smooth and creamy.
- 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 should be slightly thick, not too soft or dry.
- Shape the dough: Roll the dough into 1-inch balls. If you want extra sweetness and a slight crunch, roll the balls in additional granulated sugar before baking.
- Flatten the dough: Place the dough balls evenly spaced on the prepared baking sheet. Use the back of a fork to gently press down each ball, creating a classic crisscross pattern on the cookies.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges turn golden and the centers appear slightly firm to the touch.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely, allowing them to set properly before serving.
Notes
- You can use either smooth or chunky peanut butter depending on your texture preference.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Chilling the dough for 30 minutes before rolling can help manage stickiness but is not necessary.
- Almond milk can be replaced with any plant-based milk such as soy, oat, or coconut milk.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
