Back when I ran my restaurant, these Soft Vegan Peanut Butter Cookies were always a crowd-pleaser. Now, I’ve adapted the recipe to be simple and vegan, so anyone can enjoy them at home.
What I love about these cookies is how soft and chewy they are. The peanut butter gives them a rich, nutty flavor that’s hard to resist. Plus, since they’re vegan, they don’t use any eggs or dairy. This makes them a great option for anyone with dietary restrictions or anyone who wants a healthier treat.
Baking these Soft Vegan Peanut Butter Cookies is also super easy and fun. You only need a few ingredients that you probably already have in your kitchen. And the best part? You can whip them up in no time. Whether you’re new to baking or a seasoned pro, this recipe is perfect for you. I enjoy cooking and sharing recipes because it brings joy and delicious food into our lives. Plus, it’s a great way to learn something new and get creative in the kitchen.
So, let’s get started and make some delicious cookies! I promise they’ll be a hit with your family and friends. Grab your mixing bowl and let’s bake together!
Chef’s Notes – Soft Vegan Peanut Butter Cookies
- Room Temperature Ingredients: For best results, ensure all wet ingredients are at room temperature before mixing. This helps them blend more easily and evenly.
- Creaming Butter and Peanut Butter: Cream the plant-based margarine and peanut butter thoroughly to incorporate air, which helps achieve a light, soft texture in the cookies.
- Refrigeration Time: Don’t skip the refrigeration step! Chilling the dough for at least 10 hours helps the cookies hold their shape and enhances the flavor.
- Even Cookie Sizes: Use a cookie scoop or measure the dough to ensure even-sized cookies for uniform baking.
- Criss-Cross Pattern: The fork-pressed criss-cross pattern not only looks appealing but also helps the cookies bake evenly.
- Baking Sheet Rotation: Rotate the baking sheet halfway through baking to ensure even cooking.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart and ensures they firm up properly.
- Add-Ins: Feel free to add chocolate chips, raisins, or chopped nuts for extra texture and flavor.
- Sweetness Adjustment: If you prefer a sweeter cookie, increase the amount of organic cane sugar to 2 tablespoons.
Soft Vegan Peanut Butter Cookies
Get ready to indulge in these soft, buttery vegan peanut butter cookies that are both gluten-free and low in sugar! Made with creamy natural peanut butter and a hint of coconut oil, these cookies are the perfect blend of savory and sweet. Whether you’re a seasoned baker or a newbie, this recipe is easy to follow and yields delicious results every time. Perfect for any occasion, these cookies will quickly become a household favorite!
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Ingredients
- Wet Ingredients
1/2 cup plant-based margarine
1/2 cup smooth natural peanut butter
1 tbsp softened coconut oil
1/3 cup unsweetened applesauce
1/2 tsp pure stevia powder
1 tbsp organic cane sugar
1 tsp vanilla essence
- Dry Ingredients
1-1/3 cups all-purpose gluten-free flour blend
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
- Alternative Ingredients:
Vegan Butter: Can be replaced with regular unsalted butter if not vegan.
Stevia Extract Powder: Can be substituted with 1/4 cup of granulated sugar.
Gluten-Free Flour: Can be replaced with regular all-purpose flour if not gluten-free.
Directions
- Creaming Wet Ingredients – Place the plant-based margarine in a mixing bowl and beat it with a hand mixer until it becomes creamy and soft (about 2 minutes). Add the smooth natural peanut butter, softened coconut oil, unsweetened applesauce, pure stevia powder, organic cane sugar, and vanilla essence. Continue mixing until everything is well combined (another 2-3 minutes).
- Mixing Dry Ingredients – In a separate bowl, whisk together the all-purpose gluten-free flour blend, bicarbonate of soda, and baking powder until evenly distributed.
- Combining Mixtures – Gradually add the dry ingredients to the wet mixture. Use the hand mixer on the lowest speed or a rubber spatula to combine until a dough forms (about 3-4 minutes). Cover the bowl with plastic wrap and refrigerate for at least 10 hours to allow the dough to firm up.
- Preparing for Baking – Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with margarine and line it with parchment paper to keep it in place.
- Shaping Cookies – Roll approximately 2 tablespoons of dough into balls and place them on the prepared baking sheet with about 2 inches of space between each ball. Gently press down each ball with a fork to create a criss-cross pattern.
- Baking Cookies – Bake in the preheated oven for 12 minutes, rotating the baking sheet halfway through to ensure even baking.
- Cooling Cookies – Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely. The cookies will firm up as they cool.
Equipment
- hand mixer
- mixing bowls
- baking sheet
- rubber spatula
- Wire Cooling Rack
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 200IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 0.5mg
FAQ – Soft Vegan Peanut Butter Cookies
Can I use a different type of nut butter?
Yes, you can substitute natural peanut butter with almond butter or cashew butter. Just ensure it’s smooth and unsweetened.
Can I skip the refrigeration step?
Chilling the dough is crucial for the cookies to hold their shape and develop flavor. Skipping this step may result in flatter, less flavorful cookies.
What can I use instead of coconut oil?
You can replace coconut oil with additional plant-based margarine or another neutral oil like canola or vegetable oil.
Can I use a different sweetener instead of stevia extract powder?
Yes, you can substitute stevia extract powder with 1/4 cup of granulated sugar, but this will increase the overall sugar content of the cookies.
How should I store these Soft Vegan Peanut Butter Cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This is great for meal prepping or planning ahead for an event.
Why do my cookies turn out dry?
Overbaking is a common reason for dry cookies. Make sure to bake them for only 12 minutes and let them cool on the baking sheet to finish cooking gently.
