These Bowl Vegan Peanut Butter Cookies are absolutely dreamy: soft, chewy, and loaded with rich peanut butter flavor. The best part? You only need one bowl and a handful of pantry staples to whip them up in record time!
With a perfect balance of sweet and salty, these cookies make it almost impossible to stop at just one. They're naturally eggless, dairy-free, and totally plant-based, yet taste just like the classic peanut butter cookies you grew up loving.
Whether you need an easy snack for kids, a fuss-free dessert for guests, or a satisfying treat to pair with your coffee, these cookies deliver every single time. This is my go-to vegan cookie whenever I need a quick (and crowd-pleasing!) sweet fix.
Baking doesn't get more effortless-or more delicious-than this!
Why You'll Love This Recipe
- Quick & Easy Clean-Up: You only need one bowl for both mixing and scooping-no mountain of dirty dishes.
- Irresistibly Soft Texture: Think fudgy centers, crispy edges, and melt-in-your-mouth peanut butter goodness.
- Naturally Vegan & Dairy-Free: Perfect for those with dietary restrictions or anyone looking for a healthier cookie.
- Super Customizable: Add chocolate chips, nuts, or a sprinkle of flaky salt-these cookies welcome your creativity.
Key Ingredients for Bowl Vegan Peanut Butter Cookies
See recipe card below for full list of measurements, ingredients, and instructions.Peanut Butter
Peanut butter is the heart and soul of these cookies, supplying that unmistakable nutty richness and moist, chewy texture. For best results, use a creamy, unsweetened natural peanut butter that only contains peanuts (and maybe a pinch of salt). If your peanut butter is oily, give it a good stir before measuring. You can use crunchy peanut butter for added texture, or swap in almond or cashew butter for a fun twist-just know the flavor will change slightly.
Brown Sugar
Brown sugar brings both sweetness and a deep, caramel-like flavor, which pairs beautifully with the peanut butter. It also helps keep the cookies soft and tender. You can use either light or dark brown sugar; dark will give a richer flavor. In a pinch, coconut sugar works as a more natural alternative, but the cookies may come out slightly less chewy.
All-Purpose Flour
Flour gives your cookies structure, helping them hold together while staying deliciously soft. For a gluten-free option, feel free to use a 1:1 gluten-free baking blend-just avoid using flours like coconut or almond alone, as they'll change the texture too much.
Non-Dairy Milk
This minor addition adds just enough moisture to help the dough come together without needing eggs. Any unsweetened plant-based milk, such as almond, soy, or oat, will do the trick here.
Baking Soda
Baking soda is essential for lift and that classic crinkly cookie top. Make sure yours is fresh for best results. If you need to substitute, baking powder can work in a pinch, but your cookies may be a bit puffier and less chewy.
Instructions for Bowl Vegan Peanut Butter Cookies
See recipe card below for full list of measurements, ingredients, and instructions.Preheat the Oven & Prepare the Pan
Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This keeps the cookies from sticking and makes clean-up a breeze.
Mix the Wet Ingredients
In a large mixing bowl, stir together the peanut butter and brown sugar until totally smooth. Add the non-dairy milk and vanilla extract, and mix until everything is well blended.
Add the Dry Ingredients
Sprinkle in the flour, baking soda, and salt. Mix until just combined, being careful not to overwork the dough. If you'd like, fold in the chocolate chips or chopped peanuts now.
Scoop & Shape Dough
Use a small cookie scoop or tablespoon to scoop the dough, then roll each into a ball. Place the balls about 2 inches apart on your prepared baking sheet. Gently press each one with a fork in a crisscross pattern for that classic peanut butter cookie look.
Bake the Cookies
Bake the cookies for 10-12 minutes, just until the edges are set and the tops look barely dry. They'll still be very soft in the center-don't overbake! Cool on the pan for 2-3 minutes before transferring to a wire rack to finish cooling.
Recipe Variations
Make It Gluten-Free
Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cookies will be just as chewy and irresistible-no one will miss the gluten!
Chocolate Lover's Edition
Add a big handful of vegan chocolate chips or chunks to the dough. For extra flair, press extra chips on top before baking.
Extra Nutty Crunch
Use chunky peanut butter in place of creamy, or stir in chopped roasted peanuts for a double dose of nutty crunch and texture.
Sugar Swap
If you prefer less processed sugar, you can use coconut sugar instead of brown sugar. The cookies will be slightly less moist but still wonderfully tasty.
Nut Butter Variety
Try almond or cashew butter instead of peanut butter for a fun flavor twist. Just make sure your nut butter is thick, not runny, for best results.
Serving Suggestions
These cookies shine all on their own, but they're even better paired with an ice-cold glass of almond milk or a hot cup of coffee. For a delightful dessert, sandwich them around your favorite vegan ice cream. Garnish with a pinch of flaky sea salt or an extra drizzle of melted chocolate for the ultimate treat!
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days; they'll stay soft and chewy. For longer storage, freeze the cookies in a zip-top bag for up to 2 months-just thaw at room temperature before enjoying. If you love warm cookies, pop one in the microwave for 10 seconds for that fresh-from-the-oven softness.
Frequently Asked Questions About Bowl Vegan Peanut Butter Cookies (FAQ)
Q: Can I use crunchy peanut butter instead of creamy?A: Absolutely! Crunchy peanut butter adds great texture and little bits of peanuts in every bite.
Q: Are these cookies freezer-friendly?A: Yes! Freeze baked cookies in an airtight container or bag for up to 2 months. Thaw at room temperature or enjoy slightly chilled.
Q: Can I make the dough ahead of time?A: Yes, you can chill the dough in the fridge for up to 48 hours before baking. Let it come to room temperature before scooping for best results.
These Bowl Vegan Peanut Butter Cookies are everything you want in a cookie: quick, easy, and totally delicious with the perfect peanutty flavor! I can't wait for you to try them-be sure to let me know how they turn out. Leave a rating or comment below to share your batch with fellow cookie lovers!
Ingredients
- 1 cup creamy natural peanut butter (unsweetened)
- ¾ cup packed brown sugar
- ¼ cup non-dairy milk (such as almond or soy)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Optional: ⅓ cup vegan chocolate chips or chopped peanuts
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, mix peanut butter and brown sugar together until fully combined.
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3Add non-dairy milk and vanilla extract, stirring until smooth.
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4Sprinkle in flour, baking soda, and salt. Mix until a soft dough forms. If using, fold in chocolate chips or chopped peanuts.
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5Scoop tablespoon-sized amounts of dough and roll into balls. Place on the baking sheet about 2 inches apart.
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6Flatten each ball gently with a fork in a crisscross pattern.
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7Bake for 10-12 minutes until edges are set but centers are still soft. Let cookies cool on the pan for 2-3 minutes before moving to a cooling rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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