Easy Vegan Peanut Butter Cookies

When the cookie craving comes, the easiest thing to do is making a big batch of vegan peanut butter cookies. They’re easy to make, super delicious and filling. And this recipe is a lot healthier that the classical one (that involves tons of refined sugar and butter!). So it’s a win-win situation – your cookie cravings will be satisfied with no harm done to your health.

This recipe requires only 4 main ingredients and the rest of them are spices. To make these cookies more wholesome, I used whole spelt flour instead of white flour. And I replaced sugar with maple syrup which contains a lot more nutrients like zinc, manganese, and iron.

And the fun part is that you can easily adjust this recipe. Feel free to add spices that you like, for example, nutmeg, cloves or ginger. And if you want to take this recipe to the next level, you can add some vegan chocolate chips as well.

I love to have a big bite of these peanut butter cookies with a cup of black coffee or hot almond milk. They’re crunchy on the outside but soft on the inside. Ah, just perfect.

vegan peanut butter cookies

vegan peanut butter cookies

vegan peanut butter cookies

vegan peanut butter cookies

To make 20 vegan peanut butter cookies, you’ll need:

  • 1 cup whole spelt flour (or oat flour or whole wheat flour )
  • 1/2 cup unsalted, runny peanut butter (store bought or follow this process to make your own)
  • 1/4 cup maple syrup
  • 1/4 cup plant milk (or water)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • a pinch of Himalayan salt


  1. Start by mixing the dry ingredients – whole spelt flour, cinnamon, baking powder, and salt.
  2. In a separate bowl, mix wet ingredients – peanut butter, maple syrup, plant milk and vanilla extract. Then mix the dry and wet ingredients together. The dough should be easily formable. If it’s too liquid, add more flour. If it’s too hard, add a bit more plant milk.
  3. Preheat the oven to 180C (350F) and line two baking sheets with parchment paper. Form cookie balls (about 1 tbsp of dough per cookie) and place them on a baking paper. Flatten with a fork one way and then the other to create a pattern.
  4. Put cookies in the oven and bake for 8 to 10 minutes. Keep an eye on them as they can burn quickly! The edges should be light brown.
  5. Remove cookies from the oven and let them cool.
  6. Enjoy! Store in an airtight container to keep the cookies soft.

P.S. If you love baking cookies, make sure you also check out this and this recipe!

vegan peanut butter cookies

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  • Reply Juny January 6, 2018 at 9:16 am

    Hello, do you think you can sub the maple syrup with honey? Thanks!

    • Reply The Thriving Vegan January 7, 2018 at 5:46 pm

      Hi, Juny! I haven’t tried honey but as its texture is very similar to maple syrup’s, you shouldn’t have problems replacing it! Good luck and let me know how it goes. 🙂

  • Reply Soli March 18, 2018 at 2:37 am

    I tried this with skippy peanut butter and the cookies turned into more of a “peanut butter bread”, if you will. I think if you’re using a peanut butter without a lot of oil in it, the cookies have trouble becoming cookies, and will become a peanut butter bread lol. Determined to make peanut butter cookies with my skippy (didn’t want to run to the store), I added a bit of vegan butter, but they didn’t taste very peanut butter like, so I tried once more with about a tbsp of olive oil mixed into the wet ingredients. They tasted a bit better but still assumed the form of a peanut butter bread rather than a crispy peanut butter cookie. In conclusion: don’t use skippy peanut butter for this recipe, for you will be very disappointed.

    • Reply The Thriving Vegan March 18, 2018 at 4:07 pm

      Thanks for the note, Soli! There’s one particular peanut butter brand that I love the best from all that I can get here in Latvia. It’s bio and, indeed – it is quite oily and runny. Still, I’m sorry to hear that this recipe didn’t work with Skippy PB even when you added the extra oil. I’ll add a note in the recipe that people should use runny peanut butter! Hope you’ll succeed with a different brand that, Soli!

  • Reply Abby October 4, 2018 at 12:49 pm

    Will any natural peanut butter do? I’m not sure what you mean by “runny” peanut butter…obviously one that is oily, but I’ve never bought anything other than regular PB, so I’m not sure what to get.
    Thank you!

    • Reply The Thriving Vegan October 11, 2018 at 10:02 am

      Sorry for the confusion, Abby! Yes, natural peanut butter should do. I’ve discovered that peanut butter can differ from brand to brand, especially when it comes to consistency. The one I used was easily pourable (if it makes sense) and, just like you said – oily. If you have a peanut butter that’s more on the solid side, you’ll probably need to add a bit more liquid to the recipe to get the right consistency. Hope this clarifies! Good luck with baking the cookies, Abby! 🙂

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