These vegan peanut butter cookies are crispy on the outside and chewy on the inside, and packed with flavor from tahini and dark chocolate chips. Plus, they're easy to make and ready in around 25 minutes!
Sometimes, recipes that require minimal effort and ingredients are the yummiest ones. That’s certainly how I like my cookies. The quicker they go from mixing bowl to plate (and make the house smell amazing in the process), the better.
These peanut butter cookies are perfect for any season or occasion. Christmas, Thanksgiving, a Friday night treat, anything. The flavors of tahini and peanut butter come together beautifully, and give the cookies a perfectly chewy texture.
Another great thing is that they require just one bowl and about 20-25 minutes to throw together.
So, if you have a party coming up, there are a fantastic last-minute dessert. They would also work as an edible homemade gift!
These peanut butter cookies are:
- Undetectably vegan.
- Gluten-free.
- Oil-free.
- Super easy and beginner-friendly
- Made with just a few ingredients.
- Chewy.
- Crispy on the outside and soft on the inside.
- Moist.
- Great for Christmas and special occasions.
- Ready in 25 minutes.
Eat them by themselves, drizzle with peanut butter or melted chocolate, or top them with a homemade cashew frosting! Either way, they are super yummy every time.
How to Make Vegan Peanut Butter Cookies
Start by preheating the oven to 180 degrees C (350F). Prepare a baking tray by lining it with a sheet of parchment paper.
Add the peanut butter, tahini, vanilla extract and plant based milk to a mixing bowl. Whisk together thoroughly to form a smooth texture.
Next, add the gluten-free flour, baking soda and coconut sugar. Mix using a spatula and your hands if necessary to make a dough ball.
Spoon out even dollops of the dough onto the baking tray, flattening them down slightly. Make sure to leave plenty of room between the cookies – it may be necessary to use more than one baking tray as they do spread out a lot.
Bake in the oven for around 12-15 minutes. Allow to cool for a while, and enjoy!
Tips & Tricks
Size. These vegan peanut butter cookies are really big. I turned the ingredient quantities listed into 8 absolutely enormous cookies. And honestly, I think that’s the way to go with cookies! But you can make smaller cookies, if you prefer.
Tahini is definitely one of my favorite ingredients and I use it a lot in my recipes, both sweet and savory. (Check out these Sweet & Salty Tahini Cookies!) The flavor of tahini in these cookies is not too overwhelming, but it does help with creating a wonderful texture.
Coconut sugar works the best as a sweetener here. When I tested the recipe with maple syrup, the cookies turned out much harder and fell apart after cooling.
Additions. I kept these vegan peanut butter cookies super simple, but you can add some vegan dark chocolate chips if you want to! Nuts would also be delicious.
Storing. The cookies are best when eaten within 2-3 days. Store them in an airtight container or covered either at room temperature or in the fridge.
Watch the oven! Be sure not to leave them in the oven for too long, because they can start to burn quite quickly. Keep an eye on these while they bake, and check every minute or two near the end of their baking time.
More Recipes to Try
If you love these vegan peanut butter cookies, here are a few more recipes you might like.
- Peanut Butter Chocolate Cupcakes
- Chocolate Peanut Butter Smoothie
- Vegan Snickerdoodle Cookies
- 25 Incredible Vegan Cookies!
Recipe
Equipment
- Conventional oven
Ingredients
- ½ cup peanut butter smooth
- ¼ cup tahini
- 1 tsp vanilla extract
- ½ cup almond milk or any other plant based milk of choice
- 1 cup gluten-free flour
- 1 tsp baking soda
- ¾ cup coconut sugar
- dark chocolate chips a handful, optional
Instructions
- Start by preheating the oven to 350 degrees F (180C). Prepare a baking tray by lining it with a sheet of parchment paper.
- Add the peanut butter, tahini, vanilla extract and plant based milk to a mixing bowl. Whisk together thoroughly to form a smooth texture.
- Add the gluten-free flour, baking soda and coconut sugar. Mix using a spatula and your hands if necessary to make a dough ball. If adding dark chocolate chips, fold them into the batter.
- Spoon out even dollops of the dough onto the baking tray, flattening them down slightly. Make sure to leave plenty of room between the cookies - it may be necessary to use more than one baking tray as they do spread out a lot.
- Bake in the oven for around 12-15 minutes. Allow to cool for a while, and enjoy.
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