By I used to avoid baking cookies.
Not because I didn’t like them.
But because most “healthy” cookies tasted like regret.
Dry.
Bland.
Trying too hard to be guilt-free.
And the regular ones?
Too much sugar.
Too much butter.
Too many ingredients I didn’t want in my kitchen.
Then I made these.
And honestly?
They changed how I think about vegan desserts.
These vegan peanut butter cookies are:
- Soft in the middle
- Slightly crisp on the edges
- Rich, nutty, and deeply satisfying
The kind of cookie you eat slowly.
And then immediately want another.
Table of Contents
Why These Cookies Work
No complicated steps.
No fancy ingredients.
No weird aftertaste.
Just:
- Peanut butter doing most of the heavy lifting
- Natural sweetness
- Simple pantry staples
They’re:
- Naturally dairy-free
- Egg-free
- Beginner-friendly
And yes…
They taste like real cookies.
Vegan Peanut Butter Cookies
This is my go-to recipe when I want something sweet without turning baking into a project.
Ingredients
(Makes about 10–12 cookies)
- Natural peanut butter (smooth or crunchy) – 1 cup
- Maple syrup or coconut sugar – 1/2 cup
- Vanilla extract – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Pinch of salt (optional, but recommended)
That’s it.
Five ingredients.
One bowl.
How I Make Them
Preheat your oven to 170°C (345°F) for soft or 185°C (365°F) for crunchy cookies. ( I love the crunchy one )
Line a baking tray with parchment paper.
In a bowl, mix:
Peanut butter
Maple syrup or Honey
Vanilla
Baking soda
Salt
Stir until thick and smooth.
Scoop small portions and place them on the tray.
Flatten slightly with a fork (yes, the classic criss-cross).
Bake for 10–12 minutes.
They’ll look soft when they come out.
That’s perfect.
Let them cool for 10 minutes — they firm up as they rest.
The Texture (Important)
Fresh out of the oven:
Soft.
Almost melt-in-your-mouth.
After cooling:
Tender center.
Lightly crisp edges.
Not dry.
Not crumbly.
Not “healthy-tasting.”
Just… comforting.
How I Actually Eat Them
- With evening tea
- As a post-dinner treat
- Crumbled over vegan yogurt
- Straight from the container at midnight
No judgment.
Make Them Extra Yummy (Optional)
When I want to level them up:
- Add dark chocolate chips
- Sprinkle sea salt on top
- Mix in chopped peanuts
- Add a pinch of cinnamon
Still simple.
Still addictive.
A Small Honest Tip
These are not low-calorie cookies.
And that’s okay.
They’re:
- Filling
- Satisfying
- Made with real ingredients
One or two cookies actually feel enough.
Which is way better than eating five “diet” cookies and still wanting more.
Final Thought
Vegan desserts don’t need to be complicated.
They just need to taste good and easy to cook.
These peanut butter cookies do exactly that.
Make them once.
Keep the recipe saved.
And the next time you crave something sweet?
You’ll already know what to bake.