13 Vegan Peanut Butter Cookie Recipes You’Ll Crave

Craving soft, chewy, peanut-buttery bliss without dairy or eggs? You’re in the right kitchen. These vegan peanut butter cookie recipes nail that perfect melt-in-your-mouth texture and salty-sweet balance. From classic to stuffed, quick to fancy, we’ve got a cookie for every mood—no chill times that steal your joy. Ready to bake happiness?

1. The Classic Chewy Peanut Butter Cookie That Never Fails

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This is your ride-or-die cookie: soft centers, crisp edges, big peanut flavor. It works for bake sales, midnight snacks, or “just because” moments. Keep this one on speed dial.

Ingredients:

• 1 cup creamy natural peanut butter (stirred well)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup neutral oil (avocado or canola)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, and salt.
3. In a bowl, mix peanut butter, sugars, oil, almond milk, and vanilla until glossy.
4. Fold dry ingredients into wet until a thick dough forms.
5. Scoop 1.5-tbsp balls, place 2 inches apart, and press a crisscross with a fork.
6. Bake 9–11 minutes until edges set and centers look soft. Cool on sheet 5 minutes, then rack.

Sprinkle warm cookies with a pinch of flaky salt for a bakery vibe. Want crunch? Stir in 1/3 cup chopped roasted peanuts.

Nutrition (per cookie, 24 cookies; serving size: 1 cookie): Calories 148; Total Fat 8.9g; Total Carbs 15.3g; Dietary Fiber 1.2g; Net Carbs 14.1g; Protein 3.7g.

2. Bakery-Style Thick Peanut Butter Cookies With Crispy Edges

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These are big, bold, and gloriously crackly. You get a crunchy rim and a fudgy middle that tastes like peanut butter fudge met a cookie. Perfect for gifting…or not sharing at all.

Ingredients:

• 1 1/4 cups creamy peanut butter
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 1/3 cup melted coconut oil, cooled
• 1/4 cup oat milk
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp fine salt

Instructions:

1. Heat oven to 350°F (175°C). Parchment two sheets.
2. Combine flour, baking soda, and salt.
3. Beat peanut butter, sugars, coconut oil, milk, and vanilla until fluffy.
4. Mix in dry ingredients until thick. Chill 15 minutes if sticky.
5. Scoop 3-tbsp mounds. Roll in granulated sugar. Flatten slightly.
6. Bake 12–14 minutes until crackled. Cool fully for thick centers to set.

Swap half the peanut butter for crunchy to dial up texture. IMO, a dash of cinnamon (1/2 tsp) adds cozy depth.

Nutrition (per cookie, 12 cookies; serving size: 1 cookie): Calories 290; Total Fat 16.8g; Total Carbs 31.3g; Dietary Fiber 1.8g; Net Carbs 29.5g; Protein 6.4g.

3. 4-Ingredient PB Cookies For When Patience Is Gone

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Short on time? These deliver chewy magic with almost zero effort. No flour, no chill, no drama—just pure peanut butter bliss.

Ingredients:

• 1 cup peanut butter
• 3/4 cup sugar (use coconut sugar for deeper flavor)
• 3 tbsp aquafaba (chickpea brine)
• 1 tsp vanilla extract

Instructions:

1. Preheat to 350°F (175°C). Line a sheet with parchment.
2. Whisk aquafaba until frothy. Stir in sugar, peanut butter, and vanilla.
3. Scoop 1-tbsp balls, press with fork tines.
4. Bake 9–10 minutes until edges set. Cool completely so they don’t crumble.

Stir in 2 tbsp mini vegan chocolate chips if you want extra oomph. FYI: Keep these in the fridge for denser chew.

Nutrition (per cookie, 18 cookies; serving size: 1 cookie): Calories 94; Total Fat 6.2g; Total Carbs 8.7g; Dietary Fiber 0.9g; Net Carbs 7.8g; Protein 3.2g.

4. Double Peanut Butter Cookies With Crunchy Bits

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Peanut butter in the dough and crunchy peanuts for texture—double trouble, double yum. These hit that salty-sweet spot perfectly. Take them on hikes or road trips for a power snack.

Ingredients:

• 3/4 cup creamy peanut butter
• 1/4 cup peanut butter powder (optional but awesome)
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup neutral oil
• 1/4 cup soy milk
• 1 tsp vanilla
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup roasted peanuts, chopped

Instructions:

1. Oven to 350°F (175°C). Line two sheets.
2. Whisk flour, peanut butter powder, soda, and salt.
3. Mix peanut butter, sugar, maple, oil, milk, and vanilla until smooth.
4. Fold in dry ingredients, then peanuts.
5. Scoop 2-tbsp balls. Flatten slightly.
6. Bake 10–12 minutes. Rest 5 minutes before moving.

Try half peanuts, half cacao nibs for a roasty crunch. A dusting of cinnamon sugar before baking = chef’s kiss.

Nutrition (per cookie, 16 cookies; serving size: 1 cookie): Calories 185; Total Fat 10.6g; Total Carbs 20.6g; Dietary Fiber 1.5g; Net Carbs 19.1g; Protein 4.9g.

5. PB Chocolate Chunk Cookies That Make Ovens Proud

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Peanut butter and melty chocolate equal cookie destiny. These bake up soft with puddles of dark chocolate and a hint of sea salt. Perfect with cold almond milk.

Ingredients:

• 3/4 cup peanut butter
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup oat milk
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dark chocolate chunks (dairy-free)

Instructions:

1. Preheat to 350°F (175°C). Line baking sheet.
2. Cream vegan butter, peanut butter, and sugars until fluffy. Mix in milk and vanilla.
3. Whisk flour, soda, and salt. Add to wet. Fold in chocolate.
4. Scoop 2-tbsp mounds. Bake 10–12 minutes until edges set.
5. Top with flaky salt while warm. Cool on rack.

Swap half the chocolate for toasted chopped pecans if you’re nutty like that. Chill the dough 20 minutes for extra-thick cookies.

Nutrition (per cookie, 18 cookies; serving size: 1 cookie): Calories 196; Total Fat 11.5g; Total Carbs 22.3g; Dietary Fiber 1.6g; Net Carbs 20.7g; Protein 3.7g.

6. No-Bake PB Oat Cookies For Hot Days

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Stovetop magic: chewy, fudgy, and done in minutes. These taste like PB fudge met an oatmeal cookie. Zero oven, zero sweat.

Ingredients:

• 1/2 cup coconut oil
• 3/4 cup maple syrup
• 1/2 cup coconut sugar (or brown sugar)
• 1 cup peanut butter
• 2 tsp vanilla
• 1/4 tsp salt
• 3 cups quick oats (certified gluten-free if needed)

Instructions:

1. In a saucepan, melt coconut oil with maple and coconut sugar. Simmer 1 minute.
2. Stir in peanut butter, vanilla, and salt until smooth.
3. Remove from heat; mix in oats.
4. Scoop onto parchment with a cookie scoop. Flatten slightly. Chill 30–40 minutes.

Add 1/3 cup raisins or mini chips for variety. Keep chilled for best texture, trust me.

Nutrition (per cookie, 24 cookies; serving size: 1 cookie): Calories 151; Total Fat 7.8g; Total Carbs 18.9g; Dietary Fiber 2.0g; Net Carbs 16.9g; Protein 3.5g.

7. Gluten-Free Almond Flour PB Cookies With Crackly Tops

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Almond flour makes these tender and naturally gluten-free. You get toasty edges and a soft, candy-like middle. Dip in coffee for peak cozy.

Ingredients:

• 1 cup peanut butter
• 3/4 cup coconut sugar
• 1/4 cup maple syrup
• 2 tbsp aquafaba
• 1 tsp vanilla
• 1 1/4 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Oven to 350°F (175°C). Parchment sheet.
2. Whisk almond flour, soda, and salt.
3. Stir peanut butter, coconut sugar, maple, aquafaba, and vanilla until smooth.
4. Fold in dry. Scoop 1.5-tbsp balls. Flatten lightly.
5. Bake 9–11 minutes. Cool fully to set.

Roll in a little sugar before baking for sparkle. Add orange zest (1 tsp) for a bright twist.

Nutrition (per cookie, 20 cookies; serving size: 1 cookie): Calories 144; Total Fat 9.4g; Total Carbs 12.7g; Dietary Fiber 1.8g; Net Carbs 10.9g; Protein 4.5g.

8. Peanut Butter Tahini Swirl Cookies (Sesame Magic!)

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Tahini adds nutty depth and a lovely bitterness that balances sweetness. These bake up ultra-tender with a pretty marbled top. They scream grown-up cookie without being boring.

Ingredients:

• 2/3 cup peanut butter
• 1/3 cup tahini (stirred)
• 3/4 cup brown sugar
• 2 tbsp granulated sugar
• 1/4 cup olive oil (light/mild)
• 3 tbsp oat milk
• 2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp sesame seeds for topping

Instructions:

1. Heat oven to 350°F (175°C). Line sheets.
2. Whisk flour, baking powder, and salt.
3. Beat peanut butter, tahini, sugars, oil, milk, and vanilla until creamy.
4. Stir in dry until combined. Scoop 1.5-tbsp balls. Press gently; sprinkle sesame.
5. Bake 10–12 minutes until edges set. Cool on rack.

Drizzle with a quick glaze (powdered sugar + oat milk) if you want bakery flair. Add a pinch of cardamom for café vibes.

Nutrition (per cookie, 22 cookies; serving size: 1 cookie): Calories 135; Total Fat 7.3g; Total Carbs 15.8g; Dietary Fiber 1.1g; Net Carbs 14.7g; Protein 3.2g.

9. Salted Peanut Butter Molasses Cookies (Chewy and Deep)

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Molasses brings smoky caramel notes that make these wildly addictive. They’re chewy with shiny tops and a serious PB kick. Cold nights, meet your cookie.

Ingredients:

• 3/4 cup peanut butter
• 1/3 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 tbsp oat milk
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• Flaky salt for finishing

Instructions:

1. Preheat to 350°F (175°C). Line sheets.
2. Cream vegan butter, peanut butter, and brown sugar. Beat in molasses, milk, and vanilla.
3. Whisk flour, soda, cinnamon, and salt; add to wet.
4. Scoop 1.5–2 tbsp balls. Roll in sugar if you like. Bake 9–11 minutes.
5. Finish with flaky salt while warm. Cool before devouring.

Add finely chopped crystallized ginger (2 tbsp) for a spicy kick. Chill dough 20 minutes for thicker cookies.

Nutrition (per cookie, 20 cookies; serving size: 1 cookie): Calories 162; Total Fat 8.4g; Total Carbs 20.2g; Dietary Fiber 1.0g; Net Carbs 19.2g; Protein 3.6g.

10. Jammy PB Thumbprints For Your Inner Kid

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Peanut butter meets jewel-toned jam—hello, nostalgia. These are soft, cute, and perfect for parties or gifting. Use multiple jams for a rainbow plate.

Ingredients:

• 3/4 cup peanut butter
• 1/2 cup vegan butter, softened
• 2/3 cup powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fruit jam (raspberry, strawberry, apricot)

Instructions:

1. Oven to 350°F (175°C). Line sheets.
2. Cream vegan butter, peanut butter, and powdered sugar. Add maple and vanilla.
3. Whisk flour, baking powder, and salt; fold into wet.
4. Roll 1-tbsp balls. Press a thumb well; fill with 1/2 tsp jam.
5. Bake 10–12 minutes until set. Cool fully so jam sets.

Dust with powdered sugar before serving. Swap jam for lemon curd-style vegan spread for tart contrast.

Nutrition (per cookie, 28 cookies; serving size: 1 cookie): Calories 112; Total Fat 6.5g; Total Carbs 12.9g; Dietary Fiber 0.7g; Net Carbs 12.2g; Protein 2.3g.

11. Peanut Butter Banana Breakfast Cookies (Yes, Cookies For Breakfast)

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Soft, lightly sweet, and packed with oats—these pass the weekday test. Natural sweetness from bananas means less sugar. Great pre-workout or coffee companion.

Ingredients:

• 2 medium ripe bananas, mashed (about 1 cup)
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1 3/4 cups rolled oats
• 1/4 cup almond flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup raisins or dairy-free chocolate chips

Instructions:

1. Heat oven to 350°F (175°C). Line sheet.
2. Mix bananas, peanut butter, maple, and vanilla until smooth.
3. Stir in oats, almond flour, cinnamon, salt, and raisins.
4. Scoop 2-tbsp mounds; flatten slightly. Bake 12–14 minutes.
5. Cool on rack. They firm up as they cool.

Add 2 tbsp hemp seeds for extra protein. Store chilled for a week of grab-and-go breakfasts.

Nutrition (per cookie, 16 cookies; serving size: 1 cookie): Calories 111; Total Fat 4.3g; Total Carbs 16.6g; Dietary Fiber 2.0g; Net Carbs 14.6g; Protein 3.1g.

12. Stuffed PB Cookies With Gooey Chocolate Centers

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They look like classic cookies until you bite in and find a molten chocolate surprise. Dramatic? Yes. Worth it? Absolutely.

Ingredients:

• 3/4 cup peanut butter
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup soy milk
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 18 small squares dark chocolate (dairy-free)

Instructions:

1. Preheat oven to 350°F (175°C). Line sheets.
2. Cream vegan butter, peanut butter, and sugars. Add milk and vanilla.
3. Mix flour, soda, and salt; add to wet.
4. Scoop 1 tbsp dough, press a chocolate square in the center, cover with another 1 tbsp dough, seal edges.
5. Bake 10–12 minutes until edges set. Cool 10 minutes so centers thicken.

Sprinkle tops with flaky salt or crushed peanuts. Use mini marshmallows (vegan) with chocolate for s’mores vibes.

Nutrition (per cookie, 18 cookies; serving size: 1 cookie): Calories 207; Total Fat 12.1g; Total Carbs 23.0g; Dietary Fiber 1.5g; Net Carbs 21.5g; Protein 3.9g.

13. Maple-Peanut Butter Oatmeal Cookies With Chocolate Drizzle

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Think oatmeal cookie, but make it peanut buttery with maple warmth. The drizzle adds a fancy finish without much work. Perfect for potlucks when you want compliments.

Ingredients:

• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 2/3 cup peanut butter
• 1/4 cup oat milk
• 2 tsp vanilla
• 1 1/4 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups rolled oats
• 1/2 cup dairy-free dark chocolate chips, melted for drizzle

Instructions:

1. Heat oven to 350°F (175°C). Line sheets.
2. Cream vegan butter, brown sugar, and maple until fluffy. Beat in peanut butter, milk, and vanilla.
3. Whisk flour, cinnamon, soda, and salt. Add to wet, then fold in oats.
4. Scoop 2-tbsp balls. Bake 11–13 minutes until edges golden.
5. Cool, then drizzle with melted chocolate. Let set.

Add 1/3 cup chopped toasted walnuts for extra crunch. A hint of orange zest on top makes them sing.

Nutrition (per cookie, 20 cookies; serving size: 1 cookie): Calories 176; Total Fat 9.0g; Total Carbs 22.1g; Dietary Fiber 1.9g; Net Carbs 20.2g; Protein 3.5g.

Ready to turn your kitchen into the best-smelling place on earth? Pick a recipe, preheat that oven (or don’t—hey, no-bakes), and get your PB fix. Seriously, these cookies disappear fast, so maybe make a double batch.

Nutrition values are estimates based on standard USDA data and common brand averages, calculated per stated serving sizes; actual values may vary with specific ingredients and portion sizes.