Simple Vegan Peanut Butter Cookies (1-Bowl Recipe)

These peanut butter cookies are 100% vegan. A crunchy cookie that is easy to prepare in one bowl! 

There’s something about crunchy peanut butter in cookie dough that just makes sense. These simple vegan peanut butter cookies are a classic recipe that requires just one mixing bowl and six essential ingredients. It is so easy yet so tasty that everyone will be asking you for the recipe. The best part of this recipe is that it is incredibly adaptable. You can choose the ingredients that work best for you without too much disruption to the taste or texture.

Peanut butter is what makes this recipe so addictive, but if you can’t prepare cookies with peanuts, don’t worry because almond butter works just as well. It will change the taste, but overall they should still be crunchy and quick to prepare. In addition, you can also use all-purpose, light spelt, or gluten-free flour to create this cookie dough. And last but not least, you can choose to use either coconut or cane sugar for sweetness.

When you are busy preparing for Christmas, you need go-to baking recipes that are no fuss and ready in no time. These cookies are exactly what you have been looking for, so let’s get started.

Ingredients Needed

• Peanut butter (natural, crunchy, or smooth)
• Sugar (coconut or cane sugar)
• Vanilla extract
• Flour
• Baking soda
• Almond milk
• Salt (only if you use unsalted peanut butter)

Recipe

• 1 cup natural peanut butter
• 1 cup coconut sugar
• 6 tablespoons almond milk
• 2 teaspoons vanilla extract (optional)
• 1 cup flour 
• 1 teaspoon baking soda
• 1 pinch of salt (if needed)

Preparation

Preheat the oven to 350F.

Method

Step 1: In a large mixing bowl, add peanut butter and sugar and mix.

Step 2: Stir in the almond milk and vanilla.

Step 3: Next, add the flour, baking soda, and salt, and mix until all ingredients are combined. Once the dough starts to form, continue mixing with your hands.

Step 4: Scoop out the dough with a spoon and roll it into balls, and place them on the tray. Leave space, as they will expand when they bake.

Step 5: Using the back of a fork, flatten the cookie dough. Sprinkle with sugar or coarse salt before baking.

Step 6: Place the baking trays in the oven and bake for 10 – 13 minutes or until golden brown.

Step 7: Let the cookies cool for a few minutes before you transfer them to a wire rack. Continue the process until all of the cookies are baked. This recipe should make between 20 – 24 cookies.

Baking Tips

• This recipe calls for natural peanut butter, but it can be substituted with natural almond butter or sun butter, depending on your preference.
• You can use pure cane sugar if you don’t want coconut sugar.
• These cookies also work with various flours, such as spelt, almond, or all-purpose flour.
• They make a great snack and can keep in the freezer for up to 2 months.