Vegan Peanut Butter Cookies

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Ingredients
Instructions
Nutrition

Here’s another easy 7-ingredient paleo recipe for you! These Vegan Peanut Butter Cookies are a classic dessert that’s better than the real thing. Fans tell me it’s their go-to cookie recipe, and I can’t argue with that because we love them too!

In addition to being a wonderful paleo cookie, these are a great low-carb dessert with only one-quarter cup of sweetener in the entire recipe! To truly make these a paleo treat, use sunbutter rather than peanut butter. Since peanuts are legume, they are not part of the paleo diet.

We love stuffing these Peanut Butter Cookies with my Vegan Vanilla Ice Cream and rolling them in chocolate sprinkles to make healthy ice cream sandwiches. They’re also quite amazing filled with my Mexican Chocolate Ice Cream.

Ingredients
Serves:
12cookies
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Instructions
  1. In a small bowl combine almond flour, salt, and baking soda
  2. In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
  3. Blend dry ingredients into wet until combined
  4. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  5. Use a fork to flatten in a criss-cross pattern
  6. Bake at 350°F for 6-12 minutes until golden around the edges
  7. Serve
Her recipes are so simple, easy, and delicious! Just a few ingredients and DONE!

These Vegan Peanut Butter cookies are gluten-free, grain-free, and egg-free. I based them on the Peanut Butter Cookie recipe on 101 Cookbooks. I made a number of changes to that recipe. Of course I eliminated the wheat flour. Then I cut the amount of sweetener and switched up the oil. I haven’t ever met a recipe that I didn’t want to completely rewrite.

Here are some of my other easy paleo egg-free cookie recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

139 responses to “Vegan Peanut Butter Cookies”

  1. mine were super soft…could it be the coconut oil i substituted? maybe less? any suggestions? they totally fell apart and i bake them for the full 12 minutes.

    • Debi, I haven’t tried making these with coconut oil so not sure how to troubleshoot that. For best results, use the ingredients and brands I link to in the recipe :-)

      • I made these with coconut oil instead of palm shortening and erythritol (sugar substitute) instead of honey and they are yummy. I’m not sure if they are anything like the original but they weren’t too oily.

  2. This came out very tasty but really crumbly. I even added an extra 3 tablespoons of oil. But and here’s the butt… I am allergic to almond flour and am experimenting with cassava flour. I totally think it’s right up Your Alley, Elana! Seriously look into it please I beg of you! Super yummy with dandelion tea!
    If using cassava flour this recipe I would suggest cutting it down and keeping the other ingredients at the same level. If it’s too moist you can always add more flour bit by bit.

  3. This is my go to recipe for PB cookies. I did swap in room temp butter instead of shortening, and added an egg to keep it together. Being type 2 diabetic, most cookies are not worth the trouble as you get MAYBE 2 cookies from all the sugar. I get about 12 cookies per recipe with my scoop and I did the math, they average 5 grams of carbs per cookie so I can have 3 or even 4 as a splurge. Thanks for sharing.

  4. I made these with sun butter and they turned out great! I could only find the crunchy sun butter so I threw it in my blendec twister jar to make it creamy. The dough was very oily, but after the cookies baked they were perfect!!! Thanks for another great recipe.

  5. I just made these and the same thing happened. All peanut butter is not created equal… mine did not have very much oil so I added a few tablespoons of coconut oil to the batter and that did the trick. I hope this helps.

  6. Hi Elana

    I’ve recently been on a peanut butter kick too after reintroducing it.
    I made these cookies today and they were absolutely AMAZING.
    Once cooled I topped with the tiniest smidge of crunchy peanut butter too and they were SO good.

    I halved the recipe, however was wandering how is best to store these for a couple of days – should I refrigerate?

    Thanks for the wonderful recipe!

    • Hi Kasia, so glad you liked these cookies, they’re a favorite in our house too! I store them on the counter until they’re eaten which is usually just a day or two :-)

  7. These were fabulous! I followed the recipe and used local raw honey as I dont like other imitation sugars and they were so great. Halved the recipe and it made 6 perfect cookies, slightly more then 1 tbsp a piece. I cooked them for the full 12 min. Thank you elana for being in the world! :)

  8. Hi Colleen,

    I was a little worried when I received your comment. I retested these and the dough was not dry.

    Here’s a photo of what my dough looked like:

    If you try them again please stop back by and let us know how it goes.

    Thanks,
    Elana

      • Hi Kitty, thanks for your comment! I’m sorry to hear the cookies did not turn out correctly for you. The consistency can be different depending on the brands used when baking. Best results come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. This is especially true when it comes to brands of almond flour! Hopefully you enjoy the cookies in the future! For more information on almond flour and how it affects the results of my recipes, please see this post:

        https://elanaspantry.com/almond-flour/

        Enjoy!
        Elana

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