Peanut butter cookies are one of those desserts that feel instantly nostalgic to me. Soft, chewy, and very customizable, my vegan peanut butter cookie dough is designed to give you home-style results using simple ingredients and the flexibility to make them exactly how you like.
With one easy dough, you can make:
- Classic criss-cross style peanut butter cookies.
- Jam-topped thumbprint style peanut butter cookies.
- Peanut butter cookies loaded with semi or bittersweet chocolate, white chocolate and/or peanut butter chips.
BONUS: No special egg replacers and no specialty ingredients!
Why You’ll Love These Vegan Peanut Butter Cookies
- One dough, three different cookies.
- Soft, chewy centers with lightly crisp edges.
- Pantry-friendly ingredients.
- Easy to customize for holidays, bake sales, and your own personal taste!
What is the ideal peanut butter cookie texture?
In my opinion, a great peanut butter cookie should be:
- Soft and chewy in the center.
- Lightly crisp at the edges.
- Thick, but not cakey or greasy.
- Peanut butter–forward without being oily.
My dough recipe is balanced to deliver that texture, regardless of which style you choose.
Prefer a more tender chocolate chip cookie texture?
If you want your peanut butter cookies to have the soft, chewy texture of classic chocolate chip cookies, try adding an additional 2–3 tablespoons of plant milk to the dough. Start with a little and mix in gradually as you can always add more, but you can’t take it away. The extra moisture encourages the dough to spread slightly more while baking, giving a tender, chewy bite similar to chocolate chip cookies. Chocolate chip cookie dough is looser and not as stiff as my base recipe so it’s a personal preference. I like them both ways.
Keep in mind that humidity, elevation, and oven temperature can affect how cookies bake. Higher humidity or altitude may require slight adjustments in flour or baking time, while very dry environments can make cookies spread less. Watching the dough and baking a test cookie first is always a good idea, so you can achieve the perfect chewy, soft center that mimics chocolate chip cookie dough.
Use Ice Cream Scoops for Best Results
My preferred method is to use a retractable ice cream scoop to get evenly sized cookies that bake consistently. A medium sized scoop (about 2 tablespoons or #40 scoop) is ideal for classic criss-cross and jam thumbprint cookies and typically bakes in 10–12 minutes. A slightly larger #30 scoop (about 3 tablespoons) works well for bakery-style chocolate chip cookies and may need 11–13 minutes. Smaller scoops will bake faster and spread less, while larger scoops create thicker cookies with softer centers but require a longer bake. No matter the size, consistent scooping means predictable bake times and better texture, just remember that larger cookies should look set on the edges but slightly soft in the center when you pull them from the oven. You can find a link in my Amazon storefront to the scoops I use in my favorite gear list.
Pro Tip: Always bake one test cookie first. Scoop size, dough temperature, humidity, and oven calibration can all affect final bake time, and cookies should look set around the edges but still soft in the center when removed from the oven.
Why my recipe works:
No-Stir Peanut Butter (Not Natural)
No-stir peanut butter gives consistent structure and prevents oily spread. Natural peanut butter can separate during baking and cause cookies to flatten or crack.
Vegan Butter + Shortening (My Preferred Option)
Using both vegan butter and shortening creates the most consistent bakery-style cookie:
- Vegan butter = flavor and tenderness.
- Shortening = stability and controlled spread.
This combination helps the cookies hold their shape which is especially important for the thumbprint jam filled cookie option.
Can I Make an All–Butter Version (No Shortening)?
Short answer is yes! Some bakers prefer not to use shortening at all, and you can absolutely make these cookies with all vegan butter.
How to Swap
- Replace the 1/2 cup shortening with 1/2 cup additional vegan butter (stick style is best as it contains less water).
- Total vegan butter: 1 cup (2 sticks).
What to Expect
- Cookies will spread a bit more.
- Edges may be slightly thinner and crisper.
- Texture will be softer and more buttery.
- Jam thumbprints may need slightly deeper wells.
Tips for Success (All Butter Version)
- Chill dough 20–30 minutes before baking.
- Slightly reduce scoop size if cookies spread too much.
- Don’t press the cookies down too much before baking.
This option is perfect if you prefer:
✔ No shortening.
✔ A softer, more traditional butter-cookie texture.
Storage and Make-Ahead Tips
- Store cookies in a single layer at room temperature for 1–2 days.
- Dough can be chilled up to a week in advance.
- Baked cookies freeze well once cooled.
FAQs
Can these peanut butter cookies be made gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend designed for baking (one that includes xanthan gum). Although I haven’t tested it, results may be slightly more delicate, so chilling the dough before baking is recommended.
Can I substitute the cornstarch?
If needed, you can swap the cornstarch with arrowroot starch or potato starch in the same amount. Cornstarch gives the most reliable structure, but these alternatives will still help the cookies hold their shape.
Where can I buy vegan peanut butter chips?
Reese’s brand peanut butter chips are now dairy-free in the U.S. and can be found at Walmart and many other grocery stores. Check out my Walmart storefront here and my blog post about their dairy-free switch here.
Can I use natural peanut butter?
You can, but I do not recommended it. Natural peanut butter can separate during baking, causing the cookies to spread too much or become oily. No-stir peanut butter worked best for consistent texture in my testing.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to a week or more. You can even freeze rolled dough balls for baking later, just thaw them in the fridge before baking off.
My vegan peanut butter cookie recipe gives you options without complication. Whether you prefer classic criss-cross style cookies, jammy thumbprints, or chip-loaded treats and whether you bake with shortening or all vegan butter, this dough delivers soft, chewy, bakery-style cookies every time. Please rate and review if you try them!
Try more of my peanut butter recipes here!
Classic Vegan Peanut Butter Cookies 3 Ways
30
servings15
minutes12
minutesSoft, chewy vegan peanut butter cookies made from one easy dough that can be baked three ways as classic criss-cross, jam-topped thumbprints, or loaded with chocolate and peanut butter chips.
Keep the screen of your device on
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup vegan butter, softened
1/2 cup shortening (or see all-butter option above)
1 cup no-stir peanut butter
1 cup packed brown sugar (light or dark)
3/4 cup vegan cane sugar
1/4 cup unsweetened plant milk (soy or oat works best)
1 tablespoon vanilla extract
- Optional
1/2 cup thick preserves like strawberry or raspberry
1/2 cup each dark or white chocolate and/or peanut butter chips
How to Make the Base Dough
- Whisk together flour, baking soda, salt, and cornstarch in a medium sized bowl and set aside.
- In a large bowl using a hand or stand mixer, cream vegan butter and shortening until fluffy (about 2 minutes).
- Beat in peanut butter until smooth.
- Add brown sugar and cane sugar and beat 2–3 minutes until light and creamy.
- Mix in plant milk and vanilla (see main post or notes for adding more plant milk for a chocolate chip cookie style version).
- Add dry ingredients in two additions and mid until just combined with no streaks of flour showing.
- Choose your cookie style:
- Method 1: Classic Criss-Cross Peanut Butter Cookies
- How to Bake:
Line a baking sheet with parchment paper or silicone liner. Scoop 2 tablespoons dough and roll into a ball. Optional: roll in sugar. Flatten with a fork in a criss-cross pattern. Bake at 350°F for 10–12 minutes, until edges are set. - Method 2: Jam Thumbprint Peanut Butter Cookies
- How to bake:
Line a baking sheet with parchment paper or silicone liner. Scoop 2 tablespoons dough and roll into a ball. Press a deep thumbprint into the center. Fill with 1/2 to 1 teaspoon thick jam or preserves. Bake at 350°F for 11–13 minutes, until edges are set. - Method 3: Peanut Butter Cookies with Chocolate and/or Peanut Butter Chips
- Add to the Dough
Use your judgement, but you want about 1 cup of chips total. Fold in any of the chips below:
vegan chocolate chips
dairy-free peanut butter chips
dairy-free white chocolate chips
How to Bake:
Line a baking sheet with parchment paper or silicone liner. Scoop 2 tablespoons dough and roll into balls. Optional: press extra chips on top. Bake at 350°F for 10–12 minutes, until centers look slightly soft. - Cool all cookies on the baking sheet for five minutes then transfer to a wire rack to cool completely.
Recipe Video
Notes
- See the FAQs for gluten free options and substitutions.
- Reese’s brand peanut butter chips are now dairy free.
- I prefer vegan stick style butter for baking as it contains less water than the spreadable kind in tubs but that can be used if you can’t find stick or block style vegan butter.
- Want a more chocolate chip cookie texture? Add 2-3 tablespoons of additional plant milk (start with one and add additional as needed to get to a softer cookie dough consistency).
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