Best Peanut Butter Cookies

Say hello to the best peanut butter cookies out there. These guys have chewy middles, crumbly edges, and a fantastic nutty flavor. P.S. They're vegan too!

Peanut Butter Cookies

As soon as I tried these peanut butter cookies, I exclaimed, “They taste like Nutter Butters!” I meant it in the best way. They have a delicious crumbly texture with slightly chewy middles, and they’re bursting with sweet, peanut-y flavor. For me, they’re the perfect peanut butter cookies. If you need a second opinion, talk to Jack. I’ve made over six batches of different variations of this peanut butter cookie recipe in the last two weeks, and they’ve all disappeared. Suffice it to say, we’re hooked.

Peanut butter cookie recipe ingredients

Peanut Butter Cookie Recipe Ingredients

For years, I’ve been making peanut butter cookies without flour, but this fall, I wanted to develop a vegan peanut butter cookie recipe to share with you all. Instead of trying to make flourless cookies without eggs, I made this recipe more traditional, adding flour, baking powder, and baking soda. The crumbly, melt-in-your mouth texture these ingredients added totally delighted me, and I think you’ll love it too. Here’s what else is in them:

  • Peanut butter, of course! I haven’t tested this recipe with crunchy peanut butter, so be sure to use creamy peanut butter for the best results. You can use natural peanut butter or no-stir peanut butter in this recipe.
  • Ground flaxseed – I used flax as a binder instead of an egg.
  • Brown sugar and cane sugar – This combination creates the perfect complex, sweet flavor.
  • Coconut oil – Make sure your coconut oil is softened, but not melted. It should still have a white, creamy appearance, but it should mix seamlessly into the wet ingredients. You don’t want any chunks!
  • Vanilla extract – Just a splash adds essential depth of flavor.
  • And sea salt – Don’t leave it out! A pinch of salt really makes the peanut butter flavor pop.

Wet ingredients in a bowls

How to Make Peanut Butter Cookies

Ready to make these easy peanut butter cookies? Here’s what you need to do:

First, make your flax egg. Combine the flax and water and set it aside for 5 minutes to thicken.

Mixing wet and dry ingredients

Then, whisk together the wet ingredients and the dry ingredients in separate bowls. Fold the dry ingredients into the wet ingredients and stir until everything is well combined. The dough will be very thick!

How to make peanut butter cookies Peanut butter cookie dough

Next, it’s time to chill. Pop the cookie dough in the fridge for 30 minutes, and preheat the oven to 350.

When the dough is chilled, you can bake! Use a 2-tablespoon cookie scoop to portion out the dough and roll it into balls. Press the dough balls down gently with your hands before using a fork to give them the signature peanut butter cookie criss cross pattern. Bake the cookies on a parchment-lined baking sheet for 12 minutes. They will still be fragile at this point, so allow them to rest for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Finally, eat! 🙂

Easy peanut butter cookies

My Best Peanut Butter Cookies Tips

  • Use runny peanut butter. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar of natural peanut butter. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
  • Chill the dough! It may be tempting to skip this step, but as I tested this recipe, I found that chilled dough really made the best peanut butter cookies. Chilling prevents them from spreading as they bake, and they come out with a clearer criss cross pattern.
  • Leave them on the baking sheet for a few minutes to cool. Like many vegan cookie recipes, these peanut butter cookies require a few minutes to set up once they’re out of the oven. Before transferring them to a wire rack to cool completely (or devouring them right away!), leave them on the baking sheet for 10 minutes to firm up. It’s a win-win: their flavor also improves as they cool!

Best Peanut butter cookies

More Favorite Cookie Recipes

If you love this peanut butter cookie recipe, try any of these favorite cookie recipes next:

Peanut butter cookies

5.0 from 3 reviews

Best Peanut Butter Cookies

 
Prep time
Cook time
Total time
 
You'll love these easy peanut butter cookies! They have a delicious nutty flavor and crumbly, melt-in-your-mouth texture.
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup coconut oil, soft but not melted
  • ½ cup cane sugar
  • ½ cup brown sugar
  • ¾ cup creamy peanut butter* (see note)
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  4. In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
  6. Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar of natural peanut butter. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. This recipe was tested with 365 organic no-stir creamy peanut butter and 365 natural creamy peanut butter.

Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

19 comments

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Rate this recipe (after making it):  

  1. Tricia Berkow
    10.28.2019

    These look yummy and I want to make them. Can I ask you what is your favorite brand of runny peanut butter?

    Thanks!

    • Jeanine Donofrio
      10.28.2019

      Hi Tricia, we tested these with both Whole Food’s Organic and regular (natural) peanut butter.

  2. Hey this is a great recipe. Can’t wait to try it!
    Thank you!

    • Jeanine Donofrio
      10.30.2019

      I hope you enjoy them!

  3. Lauren Neciuk
    10.28.2019

    These cookies look so good! I love the fork trick you did at the end.

  4. Averie
    10.28.2019

    These look delicious! I can’t wait to make this for my daughter’s surprise birthday party!

    • Gabby
      10.28.2019

      yes please make these for me (i am her daughter)

      • Jeanine Donofrio
        10.30.2019

        Haha, I hope you both enjoy them 🙂

  5. KareninStLouis
    10.29.2019

    I look forward to trying this. I use Trader Joe’s organic no salt peanut butter with Valencia peanuts. It is a great peanut butter at an amazing price. I typically pour off as much of the oil on top as possible before using the jar, but for this recipe I will blend in all of the oil as I think that is needed since you recommend using a runny peanut butter.

    • Jeanine Donofrio
      10.30.2019

      Hi Karen, I hope you enjoy the recipe! Yes, I would definitely stir the oil into the peanut butter really well.

  6. Kris
    10.30.2019

    Can I make using eggs? If so. How many eggs?

  7. Veronica
    10.30.2019

    Quick, easy, and very tasty. I used liquid coconut oil and baked for a few extra minutes.

  8. Katie
    10.30.2019

    These look so good! Can I use gluten free flour?

    • Angela
      11.19.2019

      Hello! Have you tried without using sugars and just maple syrup and/or honey instead?

      • Jeanine Donofrio
        11.21.2019

        Hi Angela, I don’t think it would be an equal swap because it’ll change the wet to dry ingredient ratio.

    • Jeanine Donofrio
      11.21.2019

      Hi Katie, I haven’t tried these with gluten free flour so I can’t say.

  9. mary
    11.01.2019

    Wow! These really are fabulous! Thanks for the recipe.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.