A Simple Recipe for Dairy-Free Cookies with Intense Peanut Butter Flavor

Homemade vegan peanut butter cookies

Remember the classic peanut butter cookies of your youth? Thick, buttery and marked with the distinctive forked imprint, they were beloved for many reasons. Times have changed, but fortunately, cookie recipes have evolved right along with them. So even though these peanut butter cookies are free from eggs and dairy, they taste just as great as that old-fashioned gold standard.

Total Time: 25 minutes | Prep Time: 15 minutes | Serves: 10-12 (makes 20-24 cookies)


  • 1 1/4 cups peanut butter, chunky or smooth
  • 1/2 cup vegan buttery spread, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


Check the package ingredient list to make sure your peanut butter is vegan. To make sure your sugar is vegan, use beet sugar or research the manufacturing company to confirm the sugar was not processed with animal bone char.


  1. Heat the oven to 350F. Prepare two large baking sheets by draping sheets of parchment paper on top of them.
  2. In a deep, microwave-safe bowl, warm the peanut butter on medium power in the  microwave for 10 to 15 seconds. 
  3. With an electric mixer, combine the peanut butter and the buttery spread. Beat for about one minute, or until light and fluffy. Beat in both sugars, mixing for another 60 seconds. Beat in the almond milk until combined.
  4.  In a separate small bowl, whisk the flour together with the baking soda, baking powder and salt.
  5. Pour the dry ingredients into the bowl with the wet ingredients. Using the electric mixer, beat until the batter is uniform, with no dry streaks.  
  6. Spoon balls of cookie dough, with about 2 to 3 tablespoons of dough in each ball, onto the cookie sheets, spaced at least two inches apart. Use a fork to press a crisscross pattern into each ball of dough, flattening it slightly. 
  7. Bake cookies for about 10 minutes or until golden and crispy at the edges. Allow cookies to cool completely before storing them in an airtight container.


Love chocolate and want to make your cookies a little fancier? Melt 1/2 cup of vegan chocolate chips with 1/2 teaspoon of coconut oil. When cookies are completely cool, dip an end of each one into the melted chocolate mixture, then place on parchment or wax paper to cool and harden.