Peanut Butter Cookies

These classic peanut butter cookies are just like the ones you ate growing up, but vegan! Chewy, easy to make, and full of peanut flavour.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 187

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
Add the plant-based milk and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Flatten each ball with a fork, pressing down to create a crisscross pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. The cookies will still be very soft after baking but will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft and crumbly before cooling.

Room temperature: Store the cookies in an airtight container at room temperature for 3-4 days.
Freeze: The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.