Name: Chewy & Soft Vegan Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 1 h 21 min
Cuisine: American
Ingredients: 155 grams all purpose flour, or gluten free 1-to-1 baking flour; 1 tsp baking soda; 1/4 tsp sea salt (omit if your peanut butter or vegan butter contains salt); 113 grams vegan butter, room temperature; 100 grams granulated sugar; 50 grams coconut sugar or brown sugar; 175 grams all-natural creamy smooth peanut butter; 60 grams unsweetened applesauce, room temperature; 1 tsp vanilla extract; 1/3 cup granulated sugar, for coating the cookie dough

Ingredients

155 grams all purpose flour, or gluten free 1-to-1 baking flour

1 tsp baking soda

1/4 tsp sea salt (omit if your peanut butter or vegan butter contains salt)

113 grams vegan butter, room temperature

100 grams granulated sugar

50 grams coconut sugar or brown sugar

175 grams all-natural creamy smooth peanut butter

60 grams unsweetened applesauce, room temperature

1 tsp vanilla extract

1/3 cup granulated sugar, for coating the cookie dough

Instructions

Step 1: Measure out all ingredients. Line two large baking sheets with parchment paper or a silicone cookie mat, and set aside.

Step 2: In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and coconut or brown sugar until light and fluffy, about 2-3 minutes.

Step 3: Add the peanut butter, applesauce, and vanilla extract to the creamed mixture and mix until combined.

Step 4: Add the flour, baking soda, and sea salt (if using), then gently fold the dry ingredients into the wet mixture with a rubber spatula just until combined.

Step 5: Cover and chill the dough for at least 1 hour or overnight in the fridge.

Step 6: Preheat the oven to 350°F (175°C).

Step 7: Place the remaining granulated sugar in a small bowl. Using a cookie scoop (about 1.5 tablespoons) or your hands, form dough into small balls, then roll each ball in the sugar until coated.

Step 8: Arrange the sugar-coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading.

Step 9: Use the back of a fork to gently press down on each dough ball, creating a classic peanut butter cookie crosshatch pattern.

Step 10: Bake for 10-11 minutes, until the edges are set and the centers remain slightly puffy. Remove from the oven.

Step 11: Let the cookies cool on the baking sheet for 10-15 minutes to firm up before enjoying.

Tips & Variations

For a nutty twist, try adding chopped nuts or vegan chocolate chips to the dough before chilling.

Swapping applesauce for mashed banana is another option for moisture and subtle sweetness.

Chilling the dough overnight intensifies flavors and improves the texture of the cookies.

If using salted peanut butter or vegan butter, omit the added sea salt to avoid over-salting.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not following a vegan diet. It will still yield delicious, chewy cookies but won’t be vegan-friendly.

Why do I need to chill the dough?

Chilling the dough helps the ingredients to meld together and firms up the butter, which prevents the cookies from spreading too much during baking. This results in a chewier, thicker cookie.