Vegan Chocolate Chip Peanut Butter Cookies

5 from 5 votes
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Vegan Peanut Butter Chocolate Chip Cookies. They are ready in 20 minutes and your whole family will love these cookies.

For the brownie style cookie bar instructions, see the recipe card and FAQ section.

Vegan gluten free peanut butter cookie with a chocolate peanut butter cup.
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Why Make These Vegan Chocolate Chip Peanut Butter Cookies

This peanut butter cookie recipe is vegan! There are no eggs or animal products in this cookie recipe.

They are easy to make. Anyone can make these as it’s very easy therefore it’s perfect for kids to help with!

Minimal ingredients. This recipe calls for minimal ingredients and you will most likely have everything in your pantry to make these.

Gluten Free! These vegan peanut butter cookies are totally gluten free so they make a great treat for anyone with allergies.

They only take 20 minutes or less. They cook for only 10 – 12 minutes so you can have a great treat ready for the family or guests within 20 minutes.

Recipe Ingredients

All the ingredients for this recipe on a grey board. Almond Flour, peanut butter, almond milk, sugar, salt, vanilla and baking soda.

Almond Flour. It has extra protein, it’s gluten-free and it gives the cookies an extra nutty flavor.

Almond Milk. This helps with moisture in the cookies. You can use vanilla almond milk for more flavor but I prefer unsweetened.

Peanut Butter. I always opt for chunky because I love the texture. I typically buy Adams because it’s reasonable and come in large family size jars. You may use creamy and any peanut or almond butter of choice for this recipe!

Sugar. Coconut sugar or white sugar will work perfectly for this recipe.

Vegan Peanut Butter Cups. This is totally optional. I love to add them in if I want to make an extra special cookie for birthdays or special occasions but you can leave them out and still have a wonderful peanut butter cookie!

Baking Soda. This helps bind the cookies a bit and gives them a nice fluffy texture. You can leave the baking soda out if you want a really dense fudge cookie. I learned this by mistake by forgetting the baking soda and the vegan peanut butter cookies came out wonderful.

How To Make This Recipe.

Step 1, Combine the peanut butter, almond milk and vanilla in a large bowl. Mix with a spoon. Step 2: Add the sugar to the wet mix (peanut butter, milk, vanilla). Stir will with spoon - it will be thick.

Step 1: Combine the peanut butter, almond milk and vanilla in a large bowl. Mix with a spoon.

Step 2: Add the sugar to the wet mix (peanut butter, milk, vanilla). Stir will with spoon – it will be thick.

Step 3: In another bowl whisk together almond flour, baking soda, salt. slowly add that to the peanut butter sugar mix. You may need to use your hands to mix this up otherwise I suggest a spoon and a little patience. The mixture will be super thick.

Step 4: Use a scooper to scoop small equal size balls onto a cookie sheet. Place fork marks in the cookies for the classic peanut butter look.

Step 5:

Step 5: If using peanut butter cups, push them into the cookies gently. You make need to form the cookie a little bit around the cup but just be sure to seal any big cracks with your hands!

Step 5: the raw vegan pb dough with pb cups pushed in on a cookie sheet ready for the oven.

FAQs and Expert Tips.

To make these cookies into a brownie style bar as seen on Instagram, simply bake in a parchment lined bread loaf tin (9×5 or similar size) for 25 minutes or until the top becomes lightly brown. Let it sit until it completely cools, you may also refrigerate it before transferring and cutting into bars

Can I use Almond butter instead of peanut butter?

Yes, Almond butter is a great substitute for this recipe.

Do I have to use the peanut butter cups in this recipe?

No! The peanut butter cups are 100% optional. Both versions of this cookie are delicious.

Can I use a different milk?

Yes! Oat milk, coconut milk (drinking milk not the can) and soy will all work for this recipe.

If you want a classic fudgey peanut butter you can skip the baking soda. Just cook the cookies for only 9 minutes and be sure to let them completely cool and set before touching!

These cookies are vegan and gluten free and they are also very delicate when they first come out of the oven. Be sure to let them set before moving to a cooling rack. They take some time to form together. Once they are fully cooled they will stay together perfectly. Do not over cook them! They will stick together I promise.

Up close photo of peanut butter cookie bars.
These are the cookie bar style version. Same ingredients just bake differently (see recipe card for instructions)

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Vegan gluten free peanut butter cookie with a chocolate peanut butter cup pushed into the middle and a bit taken out of it to show the center.
5 from 5 votes

Vegan Peanut Butter Cookies

Chewy, delicious, vegan peanut butter cookies that are also gluten free and have optional chocolate peanut butter cups added in. They are ready in 15 minutes and your whole family will love these cookies.They are good just as peanut butter cookies so the choice is yours! The best peanut butter cookies ever.
Prep: 5 minutes
Cook: 10 minutes
Servings: 16

Ingredients 

  • cup almond flour
  • 1 cup natural peanut butter
  • ¾ cup sugar , coconut or white sugar!
  • 2 tsp vanilla extract
  • cup almond milk
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • 14 mini peanut butter cups, *Optional!

Instructions 

  • Set oven to 350
  • Combine the peanut butter, almond milk and vanilla in a large bowl. Mix with a spoon. Add the sugar to the wet mix (peanut butter, milk, vanilla). Stir will with spoon or spatula – it will be thick. 
  • In another bowl whisk together almond flour, baking soda, salt. slowly add that to the peanut butter sugar mix. You may need to use your hands to mix this up otherwise I suggest a spoon/spatula and a little patience. The mixture will be super thick.
  • Use a scooper to scoop small equal size balls onto a cookie sheet. If using peanut butter cups, push them into the cookies gently. You make need to form the cookie a little bit around the cup but just be sure to seal any big cracks with your hands! (Skip this part if making the brownie style bars, see instructions below!)
  • Bake for 9 – 12 minutes. Less time will make them chewier. Be sure to let them cool completely before moving or touching! The dough needs to set and cool longer when baking with almond flour.
  • To make these cookies into a brownie style bar as seen on Instagram, simply bake in a parchment lined bread loaf tin (9×5 or similar size) for 25 minutes or until the top becomes lightly brown. Let it sit until it completely cools, you may also refrigerate it before transferring and cutting into bars

Notes

* If you skip the baking soda your cookies will be much more dense. The baking soda fluffs them up
*You can skip the peanut butter cups and just make the peanut butter cookies – they are equally delicious. 
*Do not overcook! Be sure to let them cool completely before moving or touching! The dough needs to set and cool.The cookies will seem raw still but trust that once they cool they will be perfectly fine and will hold together. The longer you cook them, the more crispy they will be. 

Nutrition

Calories: 178kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Calcium: 36mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 178
Keyword: 15 minute, Vegan peanut butter cookies
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9 Comments

  1. Your picture and description show sugar, but it is not listed as one of the ingredients? Do you need sugar for this recipe? If so, how much?

    1. Hi Sarah!
      So sorry about that I added it in! 3/4 c of coconut or white sugar. Thank you so much for pointing that out I got too excited and missed that detail.

      1. 5 stars
        Thanks for the info! I made these cookies yesterday. They are delicious!!

    2. 5 stars
      Dare I say these are the best pb cookies I’ve ever had? Honestly who would have thought Almond Flour was the way to go!

  2. 5 stars
    Omg 😍 JUST MADE THESE. Already had 4 and need to remake for Thanksgiving. Thanks Bailey!

  3. 5 stars
    I am on my third batch! These are so good. The almond flour really adds a great texture. I added chocolate chips instead of the PB cups and they turned out awesome!

    1. This is great! Love that you are as addicted as i am 🙂 Happy Holidays

  4. oh my gosh these came out insanely good! I was out of almond flour, so I used oat flour and added a little more almond milk to help with moisture.can’t wait to make them again with the original
    recipe ingredients

    1. I am so happy to hear you share my love for these tasty morsels thanks for coming back to leave a review!!