If you’re looking for a dairy-free peanut butter cookies recipe, I’ve got your new go-to vegan peanut butter cookie recipe right here! These rich, soft, and chewy vegan peanut butter cookies are a plant-based variation of my Rich and Chewy Peanut Butter Cookies recipe. You’ll love these non-dairy peanut butter cookies whether you are vegan or not! Looking for a gluten-free version? You can also check out my Gluten-Free Chewy Peanut Butter Cookies recipe. I’ve got the full Vegan Peanut Butter Cookies recipe at the end of this post, but first I’m sharing some tips on how to make them so they always come out chewy and delicious.
More plant-based recipes like these dairy-free peanut butter cookies:
- Vegan Snickerdoodles (dairy-free snickerdoodles recipe)
- Three-Ingredient Dairy-Free, Gluten-Free, Vegan Fudge Bites recipe
- Vegan Chocolate Zucchini Bread (eggless, dairy-free zucchini bread recipe)
- Vegan Spaghetti and (Beyond) Meatballs recipe
- One-Pan Southwest Quinoa (30-minute vegan pantry recipe)
- Low Carb Vegan Coconut Curry recipe
- Better-Than-Boxed Vegan Gluten-Free Stuffing recipe
- Easy Vegan Breakfast Tacos recipe
How to substitute eggs to make non-dairy peanut butter cookies
You can easily replace eggs in recipes to make them dairy free by substituting 3 tablespoons of plant-based milk (I prefer oat milk) and 1 tablespoon of ground flax seeds for each egg you need to replace. In a small bowl, whisk together the milk substitute and ground flax seeds until they are well combined, then place it in the fridge for 15 minutes to set.
After it sets, you’ll see that it has a similar texture to beaten eggs! This substitution works really well in baking recipes like non-dairy peanut butter cookies.
Tips for making chewy vegan peanut butter cookies
This recipe isn’t very different than my classic chewy peanut butter cookies recipe. Start by mixing room temperature vegan butter substitute (always use a stick version of vegan butter for baking recipes, not the margarine version, which is more meant for spreading), creamy peanut butter, brown sugar, organic granulated sugar, vanilla extract, and the oat milk/flax seed mixture together with an electric mixer until creamy.
Add in flour (spooned and leveled to keep these cookies chewy rather than dense), baking soda, baking powder, and salt to the bowl and mix until the dough is thoroughly combined. Since the dough is dairy-free, you shouldn’t have to worry about a little raw cookie dough taste test, either. Cover and refrigerate the dough for 2 hours.
After two hours, preheat the oven to 375 degrees F. Shape the dough into 2” balls, and place them 3” apart on ungreased baking sheets (the recipe yields 16 cookies, so place eight cookie dough balls on each sheet). Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern.
Bake in the pre-heated oven until the edges just start to become golden brown (about 9 to 10 minutes). This is key to these vegan peanut butter cookies being chewy: remove them from the oven when the edges have just started to become golden, then cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
So rich, chewy, and yummmmm! Here’s the full dairy free peanut butter cookies recipe. Enjoy!
- 3 tablespoons oat milk
- 1 tablespoon ground flax seeds
- 1/2 cup vegan butter substitute, softened
- 3/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup organic granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- In a small bowl, whisk together the oat milk and ground flax seeds until well combined, then place in the fridge for 15 minutes to set.
- Mix vegan butter substitute, peanut butter, brown sugar, granulated sugar, vanilla extract, and the oat milk/flax seed mixture together with an electric mixer until creamy. Add in flour, baking soda, baking powder, and salt and mix until thoroughly combined. Cover and refrigerate the dough for 2 hours.
- Preheat oven to 375 degrees F. Shape dough into 2” balls, and place 3” apart on ungreased baking sheets. Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern, then bake in the pre-heated oven until the edges just start to become golden brown, about 9-10 minutes.
- Remove from the oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.