Vegan Peanut Butter Cookies
Classic peanut butter cookies are one of those treats that feel almost impossible to make without eggs and dairy — but a flaxseed gel and softened vegan butter handle both jobs beautifully here, giving you 18 cookies with the same rich, nutty flavor and satisfying chew you'd expect from the original. The flax egg binds everything together while the combination of creamy peanut butter, granulated sugar, and brown sugar creates that signature slightly crisp edge with a soft, fudgy center. Pressing each dough ball with a fork in a crosshatch pattern isn't just for looks — it helps the cookies bake evenly and gives them that unmistakably nostalgic appearance. Pulling them from the oven when the centers still look slightly underdone is the key move; they firm up perfectly as they cool on the pan. A pinch of flaky sea salt on top before baking takes the whole thing to another level, balancing the sweetness and making the peanut butter flavor pop. These are the kind of cookies that disappear fast, so baking the full batch of 18 is never a bad idea.
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Learn more →Ingredients
18 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup creamy peanut butter
- ½ cup vegan butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine salt
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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