<\/noscript><\/figure>\n<\/div>\nThe best vegan cookies<\/h3>\n With a delicious soft and chewy texture, these perfect peanut butter cookies are honestly better than any other peanut butter cookie, vegan or not, that I\u2019ve ever tried.<\/p>\n
The first time I made the recipe, I remember being shocked it could possibly be vegan.<\/p>\n
How could there be no eggs or butter?!?!<\/p>\n
They tasted way too good!<\/p>\n
I\u2019ll never forget how excited I was after bringing the peanut butter cookies to a pool party and hearing so many guests rave about them.<\/p>\n
I loved seeing their surprised faces upon hearing the secret that the cookies were vegan. Yes, vegan peanut butter cookies that didn\u2019t taste vegan.<\/p>\n
(Ten years ago, veganism was much less mainstream than it is today.)<\/p>\n
Aside from being both dairy free and egg free, the recipe has another surprising secret: applesauce! It makes these cookies so amazingly melt-in-your-mouth soft.<\/p>\n
Also try this recipe for Applesauce Muffins<\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nVegan peanut butter cookie ingredients<\/h3>\n Gather the following: creamy or crunchy peanut butter, applesauce, pure vanilla extract, sweetener of choice, salt, flour, and baking soda.<\/p>\n
Want to use almond butter, sunflower seed butter, or cashew butter instead? Any of these peanut free options are perfectly fine to substitute in an equal amount.<\/p>\n
Flours that work include spelt flour, oat flour, white all purpose flour, whole wheat pastry flour, gluten free sorghum flour or rice flour.<\/p>\n
There is a keto peanut butter cookie recipe included below that calls for almond flour. Or use peanut butter instead of the coconut oil in these Coconut Flour Cookies.<\/p>\n
If you do not have applesauce on hand, it can be replaced with nondairy yogurt, mashed banana, or even canned pumpkin or sweet potato.<\/p>\n
Being a chocolate lover, I often stir a handful of mini chocolate chips into the batter. Chopped peanuts are also wonderful and give the cookies a fun crunchy texture.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nHealthy peanut butter cookies<\/h3>\n If you\u2019ve been reading the blog for a while, you may remember the original version of the recipe, posted all the way back in 2011. <\/p>\n
The cookies became so popular that I went back a few years ago to see if I could make them even healthier without sacrificing any of the delightfully soft texture.<\/p>\n
I was indeed able to decrease the sugar from the original version, and they are still just as delicious.<\/p>\n
The entire recipe now calls for just a third cup of sugar. This can be regular sugar, unrefined coconut sugar or date sugar, or granulated erythritol or xylitol for sugar free vegan peanut butter cookies.<\/p>\n
Some readers say that they successfully substituted pure maple syrup for the sugar by adding a few extra tablespoons of flour. We have not tried this substitution, so feel free to experiment. Be sure to report back if you do!<\/p>\n
Still craving cookies? Make Vegan Sugar Cookies<\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nHow to make one bowl peanut butter cookies<\/h3>\n Measure out the peanut butter. If it is not already easily stir-able, gently warm it for a few seconds in the microwave or let it sit in a warm room until soft and easy to stir.<\/p>\n
Combine all dry ingredients in a medium mixing bowl. Stir well to evenly incorporate the baking soda and salt. <\/p>\n
Add all remaining ingredients to the bowl, and mix everything together to form a yummy eggless peanut butter cookie dough.<\/p>\n
Freeze the dough for a few minutes, or you can cover and refrigerate for a few hours or overnight. Once it\u2019s firm enough to scoop out with a spoon or cookie scoop, roll into cookie dough balls with your hands.<\/p>\n
(You can also freeze cookie dough balls to bake at a later time if you wish.)<\/p>\n
Preheat the oven to 350 degrees Fahrenheit. Place the unbaked dough balls on a baking sheet, leaving room between each cookie.<\/p>\n
Bake on the oven center rack for eight minutes. Let the puffy cookies cool for at least another ten minutes, during which time they will firm up considerably and no longer be too delicate to handle.<\/p>\n
If you wish to flatten the cookies, use a fork or spoon to press down lightly.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nNo bake peanut butter cookies<\/h3>\n Feel free to skip the baking step after rolling the dough into balls.<\/p>\n
Enjoy the peanut butter cookie dough balls as-is, or press down with a fork to make that classic pb cookie crisscross pattern.<\/p>\n
Store leftover no bake cookies in the refrigerator or freezer for freshness.<\/p>\n
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\n1\/2<\/span> cup<\/span> peanut butter,<\/span> or allergy friendly sub<\/span><\/li>\n2<\/span> tbsp<\/span> applesauce<\/span> (or make these Keto Peanut Butter Cookies)<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n3<\/span> tbsp<\/span> flour<\/span> (spelt, white, oat, sorghum, rice all work)<\/span><\/li>\n1\/2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1\/3<\/span> cup<\/span> sugar,<\/span> unrefined if desired<\/span><\/li>\n1\/8<\/span> tsp<\/span> salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\n*If you’re a visual person, be sure to watch the video above showing how to make the vegan peanut butter cookies!<\/span>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.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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