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These delicious plant-based peanut butter cookies are chewy on the inside and crisp around the edges.

Chewy Peanut Butter Cookies

With caramel and molasses notes enhancing the rich nutty flavor of roasted peanuts, highlighted by bursts of salt that go off in your mouth like fireworks against a night sky, these plant-based peanut butter cookies are mind-blowingly good. Best of all they come together in about 15 minutes from just a handful of ingredients!
Course Dessert
Cuisine American
Keyword cookie, easy, oatmeal, pastry, peanut-butter, quick, snack, sweets
Level Beginner
Main Ingredient Grains & Seeds, Nuts
Diet Dairy-Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 26 cookies
Calories 100 kcal

Ingredients

  • 55 grams rolled oats (~1/2 cup)
  • 60 grams all-purpose flour (~1/2 cup)
  • 70 grams coconut sugar (~1/2 cup)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 260 grams chunky peanut butter (~1 cup, no added salt or sugar)
  • 160 grams rice syrup (~1/2 cup)
  • 1 teaspoon vanilla extract

Instructions

  1. Put the rolled oats, flour, coconut sugar, baking soda, and salt in the bowl of a food processor and process until the oats are ground into a flour.
    Rolled oats, flour, coconut sugar, baking soda and salt proccessed into a flour for making peanut butter cookies.
  2. Add the peanut butter, rice syrup, and vanilla and process until a dough forms. If the mixture is too crumbly, you can add a bit of water (1 teaspoon at a time) until the dough holds its shape when pressed together.
    These vegan peanut butter cookies use peanut butter and brown rice syrup in place of sugar and butter.
  3. Shape the dough into 1-inch balls, and then arrange them on a parchment paper-lined baking sheet. The cookies will spread a little in the oven so be sure to leave some room between each one, so they don't stick together.
    Peanut butter cookie dough rolled out into balls on a sheet pan.
  4. Flatten the balls with a fork in one direction and then turn the fork 90 degrees to add a cross-hatch pattern to the tops of the cookies.
    Vegan peanut butter cookie dough flattened with a cross hatch pattern using a fork.
  5. Bake at 355 degrees F (180°C) for 6 to 8 minutes.
    Baking the best peanut butter cookies in the oven.
  6. Cool the peanut butter cookies on a rack briefly before removing them from the parchment paper. Cool on a rack, or enjoy them warm.
Nutrition Facts
Chewy Peanut Butter Cookies
Amount Per Serving
Calories 100 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 120mg5%
Potassium 75mg2%
Carbohydrates 12g4%
Sugar 6g7%
Protein 3g6%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.