It's time you leveled up your cookie experience. These soft and chewy peanut butter cookies are about to transform your memories of a truly classic treat.
No dairy or gluten necessary. That's right Betty Crocker, we're coming for your crown.
There's nothing like looking into a jar of cookies and seeing that classic cross-hatch pattern. Your brain instantly receives a signal letting you know there are peanut butter cookies to be enjoyed.
Peanut butter cookies remain one of the most iconic cookies out there, sharing the podium with the likes of oatmeal raisin and chocolate chip.
So, we had a pretty big task ahead of ourselves creating this recipe. How could we make such a classic cookie vegan, gluten-free, and taste better than the original?
Well, you better believe we did it. They're soft and chewy on the inside, yet crispy on the outside. The perfect cookie.
After you try one, you may wonder if how it's possible to love something so much. These cookies are peanut butter forward (obviously) with subtle hints of vanilla and oat that will keep your hands in the cookie jar if you know what we mean!
🍲 Key ingredients
- Peanut butter: the star of our dish and easily the most crucial ingredient to get right. When we bake or cook, we always opt for Adams peanut butter. It's seriously in a league of its own. We love peanut butter mostly for the taste, but also because it provides healthy doses of all three macronutrients: carbs, fat, and protein.
- Brown sugar: lending a rich, caramel flavor, brown sugar mustn't be skipped in this recipe. It's very hard to achieve the same results without it. Even though it's sugar, it actually contains some vitamins and minerals due to the molasses content.
- Corn starch: not only does this versatile ingredient thicken sauces, it's also our secret ingredient in these cookies. We use it here to soften some of the protein in the oat flour to make the cookies even more tender and chewy.
- Vanilla extract: we probably sound like a broken record with vanilla, but splurging on a good quality extract enhances all other flavors so well. For this recipe, we used vanilla sourced from Mexico, which lends a deep, creamy, and spicy flavor. Make sure to do your research on how to choose which vanilla to buy.
To begin, you'll need to preheat your oven to 350 degrees F with the rack in the center, then line a couple of baking sheets with parchment paper.
In a small bowl, whisk together the cornstarch and warm water (this will act as the egg replacement). Set that aside while you prepare the rest of the cookie dough!
Next, you'll cream the softened vegan butter and brown sugar together using a hand mixer or a stand mixer with the paddle attachment on. Once creamed, mix in the peanut butter, maple syrup, vanilla, and corn starch "egg". In a separate bowl, whisk the dry ingredients together and slowly add this to the wet ingredients until incorporated.
Add some cane sugar to a shallow bowl or pie plate and roll dough into balls about 1 ½ tablespoons in size. If you have a cookie scoop, it comes in handy for this part. Then, coat the cookie dough in sugar (totally optional, but it will make the outside extra crispy-licious).
With the tines of a fork, make the classic crisscross indent on each cookie, and bake until they're just barely golden at the edges. Remove your cookies from the oven and let them rest on the baking sheet for another few minutes before transferring to a wire rack.
If you don't have time to bake them immediately, you can roll the cookie dough into balls, make fork indents, and freeze in an airtight container or freezer-safe bag for 1-2 months. Bake them straight from the freezer.
Once baked, these cookies will keep on the counter for 4-5 days or in the fridge for 10-14 days. You can also freeze the baked bookies by using an airtight container or freezer-safe bag. They will last in the freezer for up to 2 months.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Swap out the vegan butter for coconut oil
- Instead of maple syrup, opt for agave syrup
- Skip the expensive peanut butter, and purchase a brand like Kraft Only Peanuts
🍴 Tasting notes
Once you try these cookies, you'll be hooked! They're:
If you try these cookies, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Peanut Butter Cookies
- Baking sheets
- Parchment paper
- Various sized mixing bowls
- Stand mixer
- 1 cup oat flour ($0.14)
- ¾ teaspoon baking powder ($0.01)
- ¼ teaspoon baking soda ($0.01)
- ¼ teaspoon salt ($0.01)
- ¼ cup vegan butter ($0.58)
- ½ cup brown sugar ($0.16)
- ¾ cup natural smooth peanut butter ($1.32)
- ¼ cup maple syrup ($0.60)
- 1 teaspoon vanilla ($0.21)
- 2 tablespoon corn starch + 2 tablespoon warm water ($0.06)
For Rolling optional
- ¼ cup cane sugar
- Preheat your oven to 350°F with the rack in the center, then line 2 baking sheets with parchment paper. In a small bowl, whisk together the cornstarch and warm water. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment on, cream the softened vegan butter and brown sugar together on medium speed until smooth, about 2 minutes. Next, mix in the peanut butter, maple syrup, vanilla, and corn starch mixture.
- In another bowl, whisk the oat flour, baking powder, baking soda, and salt together. Slowly add this to the wet ingredients and mix on low until incorporated.
- Place cane sugar in a shallow bowl or pie plate. Roll balls of dough (about 1 ½ tablespoons of dough per cookie), coat with sugar, and place 2 inches apart on the baking sheets. If you have a cookie scoop, it comes in handy for this part.
- With the tines of a fork, make a crisscross indent on each cookie, leaving the cookies fairly thick. Bake until the cookies are barely golden at the edges but still slightly underdone in the center, about 7-10 minutes depending on your oven.
- Remove cookies from the oven and let the cookies rest on the baking sheet for another 5 minutes, then gently transfer to a wire cooling rack to finish cooling.
- Optional ingredients are not reflected in the price or calories of this recipe.
♻️ Similar recipes
If you're looking for more sweets, check out our:
- Homemade peanut butter cups because chocolate and peanut butter were made for each other.
- Chewy oatmeal raisin cookies for a cookie recipe sent from the heavens.
- Chocolate peanut butter fudge if you want a simple, but delicious treat.
- Easy tahini cookies to experiment with yummy vanilla and sesame flavors.
No, it isn't 100% necessary to use vegan butter. You can substitute it 1:1 with coconut oil, although the end result will vary due to the difference in fat content.
The cornstarch is necessary for this cookie recipe to replace the eggs, which are traditionally used in peanut butter cookies. It also creates a chewier cookie texture.
If you don't have oat flour, you can replace it with all-purpose flour or any flour of your choosing. Just remember to look at the conversion tables and realize your results will vary.