Here’s how to make the best vegan peanut butter cookies that are chewy and perfectly crumbly, with just the right amount of salty sweetness (and an optional drizzle of chocolate).
This position was created in collaboration with ALDI. All opinions are ours.
It’s cookie time! What’s your ultimate cookie? These vegan peanut butter cookies are just right for Alex and me! They’re soft but perfectly crumbly and sweet and salty. They are decorated with the classic cross pattern and have a sugar blast. And a drizzle of chocolate icing makes them even funnier. (Plus, Larson and I are chocolate junkies!) All of the ingredients for these cookies come from ALDI, our go-to place to stock up on quality, affordable, organic baking ingredients. Ready to cook?
Do you want to try too? Let us know when you head to ALDI to stock up and make this recipe! Go to the ALDI website to find a store. Let us know in the comments below or tag us @acouplecooks and @aldiusa on Instagram.
Are these really the BEST vegan peanut butter cookies?
OK, let’s be honest. Alex and I are picky when it comes to cookies! The cookies we love aren’t just a candy bomb. These are cookie recipes that have different undertones, flavors and textures and are just sweet enough. If you’re following us, you know that Alex and I both love making vegan desserts, even though we don’t eat that way exclusively. Here we have found a recipe for the best vegan peanut butter cookies. And you are seriously Good.
Eat them just like a classic peanut butter cookie or add our easy chocolate frosting to make them suitable for a festive cookie tray! These are the perfect healthy Christmas cookies, but they work anytime, too. Our son Larson is obsessed with them (we keep them in the freezer and use them on special occasions).
Tips for making vegan peanut butter cookies
No need to mention they’re vegan (for people who might be suspicious). All you have to mention is that these are amazing peanut butter cookies! They’re not overly sweet, perfectly salty, and have the best soft yet crumbly texture. Would you like us to reveal the magic? This is how our trick works:
- coconut oil. Instead of butter, these vegan cookies use organic coconut oil.
- Just enough sugar. These cookies are just sweet enough and a sprinkle on top adds another sparkle.
- Lots of peanut butter. Peanut butter adds texture and great peanut flavor. It also doubles as a binder: no egg needed!
- Almond milk. Plant milk works perfectly here!
Tips for even cooking
It’s hard to bake and look even cookies! Sure, they taste good anyway: but it’s nice to look perfect. Here are our secrets for making perfect vegan peanut butter cookies:
- Measure out 1 ½ tablespoons of batter (or use a size 40 cookie scoop).). A cookie scoop isn’t necessary here as you’ll use your fingers to shape the cookies into balls. The important thing is to divide it into exactly 1 ½ tablespoons of batter. A cookie scoop is fine for this job if you have one!
- Bake each baking sheet separately, rotating the sheet halfway through. For even baking, it’s best to bake each cookie sheet separately rather than all 24 cookies together. It improves airflow and helps keep heat even (rather than having a sheet closer to the heat source). Also, be sure to turn the sheet pan halfway through cooking.
Add a sprinkle of chocolate if you like!
Now these vegan peanut butter cookies are so incredibly delicious! Just serve them like the classic peanut butter cookie. But for the end of the year celebrations, we decided to decorate these cookies with a vegan chocolate frosting! Powdered frosting is our favorite easy frosting for cookies and cakes, and we created a chocolate version just for these cookies. How to do it:
- Mix the icing sugar and cocoa powder with the almond milk until a creamy glaze forms.
- If it’s still a little dry, add more almond milk, teaspoonful at a time, if needed, until a thick but watery consistency is achieved. Be careful not to add too much liquid or the glaze will spread and not dry properly.
- Drizzle the frosting over the cookies with a fork. Yes a fork, not a spoon! Although using a spoon feels natural, it results in a thicker drizzle: a fork is perfect for drawing a fine line, as shown in the photos.
These Vegan Peanut Butter Cookies are…
Vegetarian, vegan, plant-based and dairy-free. For gluten-free, see Gluten-Free Peanut Butter Cookies.
The description
Here’s how to make the best vegan peanut butter cookies that are chewy and perfectly crumbly, with just the right amount of salty sweetness (and an optional drizzle of chocolate).
For the peanut butter cookies
- ⅓ cup refined coconut oil
- ⅓ cup Almond milk
- 1 tbsp vanilla extract
- 1 cup creamy peanut butter
- 2/3 cup cane sugar (or powdered sugar)
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ½ teaspoon Salt
For the vegan chocolate frosting (optional)
- ¼ cup granulated sugar
- ¼ cup cocoa powder
- 2 ½ tablespoons Almond milk, more if needed
- In a small saucepan over low heat, whisk together the coconut oil, milk, and vanilla extract and mix together. Place in a large mixing bowl and add the peanut butter and sugar. Stir until well combined (small chunks of peanut butter are fine). Add the flour, baking soda, baking powder, and kosher salt and mix with a spatula to form a cohesive paste.
- Place the dough in a covered container and refrigerate for 25 minutes.
- Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Take the bowl of dough out of the fridge. Make 24 1 1/2 tablespoon balls (using a size 40 cookie spoon if you have one) and place on the baking sheet. Roll the balls between your hands to make them as spherical as possible. Place them 2 inches apart on the baking sheets.
- Use a fork to flatten the balls and make a criss-cross pattern (dipping the fork in a small bowl of water before each ball helps to keep them from sticking). Sprinkle the top with some sugar.
- Bake each sheet separately, a total of about 13 to 14 minutes (turning halfway through, about 6 minutes) until edges are set. Let cool on the sheet for 5 minutes, then place on a cooling rack. (Baking the sheet separately will result in the most even baking.) Serve chilled at room temperature or optionally add chocolate frosting. Store in an airtight container at room temperature for up to 4 days or freeze for 3 months before icing.
- For the Chocolate Frosting (optional): In a medium bowl, whisk together the powdered sugar, cocoa powder, and almond milk with a fork until the sauce is smooth and any lumps are dissolved. If needed, add almond milk a teaspoon at a time until thick but drizzled (be careful not to add too much liquid). Dip a fork into the glaze and drizzle over it in a zigzag pattern. Let stand at room temperature until glaze is dry, about 20 to 30 minutes.
- Category: Dessert
- Method: Cooked
- Kitchen: vegan
Keywords: Vegan Peanut Butter Cookies, Vegan Chocolate Frosting
