Vegan Peanut Butter Cookies

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.

Vegan Peanut Butter Cookies

Print Pin Recipe
Servings 12 cookies

Instructions

  • In a small bowl combine almond flour, salt, and baking soda
  • In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
  • Blend dry ingredients into wet until combined
  • Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  • Use a fork to flatten in a criss-cross pattern
  • Bake at 350°F for 6-12 minutes until golden around the edges
  • Serve
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


So simple, easy, and delicious! Just a few ingredients and DONE!

Comments

166 responses to “Vegan Peanut Butter Cookies”

  1. This is such a consistently great recipe. Made them with vegan Miyokos butter and they are perfect. Thanks for this.

  2. These are amazing. I forgot to get both eggs and sugar for holiday cookies, and these fit the bill for what I had in my pantry that wasn’t oatmeal cookies (eat them way too much in the summer because I don’t have to turn the oven on). Super impressed with how well they stayed together, and always happy when I find something that let’s me cut back on animal products. Will be making them again!

    • Jessica, thanks so much. I’ve been making these quite a lot for Mr. Pantry over the holidays –we love them too!

  3. My 12 year old asked me for cookies, so I pointed him to your recipe…trying to eat healthier! We subbed butter because we had no palm oil and he doesn’t like coconut oil. They were perfect!

  4. Elana, did this recipe used to have grapeseed oil instead of palm shortening? I’m pretty sure that’s how I’ve made them before and they were much softer and didn’t crumble as much as they do with the palm shortening. But I can’t remember the amount. Maybe a quarter cup? Thanks for your help!

    • CarylMay, thanks for your comment! I just looked at the hard copy of this recipe from 2011 and it has always used palm shortening :-)

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Recipes » Desserts » Cookies » Vegan Peanut Butter Cookies